Besan Bonda | Instant Gram flour Bonda recipe
Besan Bonda is an instant Bonda recipe, prepared with besan/gram flour, rice flour, onions and deep fried in oil. Learn how to make this gram flour Bonda without any ready-made bajji/Bonda mix.
Ingredients
Ingredients:
- 1 ¼ cup besan/gram flour
- ½ cup rice flour
- 1 big onion
- 2 green chillies
- ¾ cup coriander leaves
- ¼ cup chopped curry leaves
- ½ tsp cumin seeds
- 1 tsp salt as per taste
- ¼ tsp baking soda
- ¼ tsp asafoetida
- ¾ tsp chilli powder
- Water as required
- Oil to deep fry
Instructions
Preparation:
- Chop onions and green chillies finely.
- Also, rinse and chop coriander leaves and curry leaves.
- While mixing for Bonda, heat enough oil for deep frying in the meantime.
Recipe for gram flour Bonda:
- In a large mixing bowl, take gram/besan flour and rice flour.
- Add chopped onions, green chillies, coriander leaves and curry leaves.
- Also add cumin seeds, salt, baking salt, and asafoetida.
- Finally, add chilli powder and mix all the dry ingredients with fingers properly.
- Add water gradually and start mixing.
- Do not pour water.
- Only add enough water to make semi thick Bonda mix like this. The consistency should be thicker than idly batter.
- Start frying immediately without delay. If you plan to make Bonda batter ahead and store, don't use baking soda.
- Frying the instant bondas:
- Heat oil to the temperature of deep frying. You can check the temperature by dropping a small bit of flour mix. If the bit comes up instantly, then it's the right heat.
- Drop small lemon size bondas into the hot oil. You can use spoons to scoop the batter like me or use fingers like moms style.
- Let the bondas fry for a few minutes with the oozing sound. Do not stir right away.
- When the bottom of the bondas is fried, they come up one by one.
- Now stir and flip them all to the other side.
- Continue frying for few more minutes until the bondas get golden brown color.
- By this time, the bubbles settle down and the sound disappears.
- Remove from the oil and drain out the excess oil with a tissue paper.
- Serve hot with cardamom tea or coconut chutney.
- Goes well a side dish for variety rice items.
Video
Notes
Tips: 1) Always heat oil to the right temperature is an important step in deep frying. If the oil is not hot enough the bondas may take more time to cook and drink oil. If the oil is overheated, bondas may get burnt outside and raw inside. 2) Furthermore, the consistency of the Bonda batter is also important. It should be neither thick(as chapati dough) nor thin(as idly batter). 3) Finally, lots of greens add extra flavor for this Bonda. You can even add finely chopped drumstick leaves(murungai ilai) or Methi leaves(vendhaya keerai) in place of coriander leaves.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!