November 3, 2014

Instant Bonda

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. 
              
             On another note - Does your kid bring back half-finished lunches? Are your kids bored of the same old foods, in their lunch boxes? If you are constantly thinking of what to pack for your kids - check out this 100 Kids Lunchbox Recipe Book from Indus Ladies. You are sure to find something, that interests your little ones. 


Thideer Bonda



Ingredients:

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.


Notes:

  • 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. 

MLLA
        
        Sending this quick & delicious recipe over to MLLA #78 event that was initiated by Susan of The Well Seasoned Cook, taken on by Lisa Turner of Food and Spice  & hosted this month, by PJ of Seduce your tastebuds.





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