How to make Instant Bonda (Spiced & fried dumplings)
I'm usually not, a 'fried-food' person; but my better half, can live on oil-bathed, munchies. Although I cannot pass up, a serving of deliciously golden & crisp snack; I would just opt for something 'un-fried', when given a choice. On the day of Diwali, hubby dear was in the mood for some Bonda (Deep fried spiced dumplings). Since I couldn't refuse - I just wanted to make it as easy as possible for me, with ingredients on hand. Luckily, I had some Idli batter, chilling away in the refrigerator & within minutes, the batter was transformed into scrumptious Bonda's. Serve them, hot & crispy with Coconut chutney, along with mug of piping hot Tea or Coffee.
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Thick Idli Batter - 2 Cups (Readily available at Indian Groceries)
Rice flour - 1 Tbsp
Salt - 1/4 Tsp
Oil - for deep frying
Grind Coarsely without water:
A few sprigs of Coriander leaves
1 Sprig of Curry leaf
1/2 an Onion
1 Green chilli (for mildly spiced Bonda's)
1.5" of Ginger
Stove Top Method:
- Add the ground mixture to the batter, mix in Rice flour & Salt.
- Heat oil for frying. When it's hot enough, take a spoonful (or use your hands) of the batter & drop it into the oil & fry on medium-high, turning them around until golden & crispy. Remove onto a paper towel & repeat the frying process, until you've used up all the batter.
- Serve hot & crispy with a chutney of your choice or try it with Tomato Masale Huli.
- The batter should be of a thick consistency to give a good shape to the Bonda's.
- The Rice flour is an important ingredient as it gives the desired crispiness to the outer layer & also helps in the thickening of the Idli batter.
- I have used fermented Idli batter, if you are using freshly ground batter - add a pinch of cooking soda to it.