Rava Bonda

Tarla.Dalal's picture

Jun. 25, 2018

Eager to make bonda but in no mood to soak the stuff, grind the batter, and all? Go for this yummy Rava Bonda, which has a fabulously crispy texture and a peppy flavour, all achieved without any complex or time-consuming procedures. The rava is soaked in curds, perked up with ingredients like onions, cashew nuts and curry leaves, and deep-fried till perfectly golden and crisp. The curd not only helps to bind the rava together but also gives the batter a kind of fermented flavour and texture with a mild tanginess. Curd contributes to the crispness, colour and flavour, making these bondas perfectly delightful. Serve it hot with coconut chutney or green chutney, and a cup of hot coffee. You can also try other traditional bonda recipes like Mysore Bonda or Urad Dal Bonda.


Semolina 1 1/2 Cup (24 tbs) (rava / sooji)
Curd 3/4 Cup (12 tbs) (dahi)
Salt To Taste
Finely chopped onions 1/4 Cup (4 tbs)
Finely chopped curry leaves 2 Tablespoon (kadi patta)
Chopped cashewnuts 2 Tablespoon (kaju)
Finely chopped ginger 1 Teaspoon (adrak)
Finely chopped green chillies 1 1/2 Teaspoon
Freshly ground black pepper 1/2 Teaspoon (kalimirch)
Baking soda 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
Coconut chutney/Green chutney 1/2 Cup (8 tbs) (for serving)



1. Combine the semolina, curds, salt and 3 to 4 tbsp of water in a deep bowl and mix well.

2. Cover with a lid and keep aside for 30 minutes.


3. Add all the other ingredients and mix well using your hands.

4. Heat the oil in a deep non-stick pan, wet your fingers and shape each portion into a round using your hands and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.


5.Serve immediately with coconut chutney or green chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5