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)|
|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.