Bonda / Bajji

MANGALORE BONDA RECIPE

Instant mangalore bonda recipe -Yummy evening snacks recipe.Kids would love it!!

 

Cuisine: Indian

Category: Snacks

Serves: 10 nos

Prep time: 40 Minutes

Cook time: 10 Minutes

Total time: 50 Minutes

 

INGREDIENTS

Maida – 1/2 cup Rice flour – 2 tbsp Rawa/ sooji – 1/2 tbsp Big onion – 1 no (chop finely) Finely chopped green chillies – 1 no Finely chopped coriander leaves , curry leaves – 2 tbsp Thick sour curd – 1/2 cup Cooking soda – A pinch Salt – As needed Water – 1- 2 tbsp ( if needed) Cooking oil - To deep fry

METHOD

Mix all the ingredients given above except cooking soda. Keep it closed for 30 minutes to 1 hour.. ( actual recipe called for 5 to 6 hours of soaking).. Do not add water while making the dough. If needed add 1 tbsp maximum.. Use only the curd to hold the dough.. After an hour , add cooking soda & mix well..  Heat oil , take a medium sized ball  from the dough & deep fry them till golden brown..DO NOT OVER FRY, IT MAY CHANGE THE TASTE..

 

Serve hot with coconut chutney !

 

 

 

MYSORE BONDA / ULUNDHU BONDA

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..
INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!


MASALA VADA/MASAL VADAI RECIPE/PARUPPU VADAI

Masal vadai/Masala vada/Paruppu vadai is an yummy tea time snack recipe.My mom & mil make masal vadai without adding fennel seeds and mint leaves.We mostly make it for guest to serve in the afternoon lunch or for more kuzhambu.Sendhil likes that vada a lot.But i love masala vada only with spices.Before marriage,i used to buy masala vada from a tea shop.I would say it was the tastiest vada i’ve ever had in my life.She usually opens the shop at 11 am.All the vadas will fly in just 30 minutes.We have to rush before it sold out.She also makes urad dal vada,bonda and bajji.Once I asked her recipe secret and she told me roughly.Based on the ingredients she told and by referring vahchef’s site for some minute tips,finally i made a great flavoured crispy masala vada.I have mentioned the tips and variations in “Notes” section.Do try this crispy tea stall style masala vada.U’ll love it.

Masala vada

Masala vada - yummy tea time snack

Cuisine: Indian Category: Snacks Yields: 15 nos

Prep Time: 60 Minutes Cook Time: 20 Minutes Total Time: 80 Minutes

INGREDIENTS

To soak Channa dal/Kadalai paruppu -1 cup To grind Green chillies or red chillies - 4-5 nos Cinnamon – 1 small piece(optional) Hing - 1/4 tsp or small garlic cloves – 5 nos Ginger – 1 inch piece Fennel -1 tsp Salt – as needed To mix in the batter Small onions/Big onions - 15 nos / 2 nos Curry leaves - few Coriander leaves – 1.5 tbsp Mint leaves - 2 tbsp Cooking oil – 1 tbsp

METHOD

Wash and soak the dal for 2 hours.Drain the water and set aside.In a mixie jar,take the chillies,cinnamon,salt,ginger,hing or garlic and fennel seeds.Grind it well.Then add half of the drained channa dal.Coarsely grind it to a paste(sprinkle 1-2 tsp of water if needed).Some dals would be visible.Remove in a bowl.Grind in two batches. Mix both the batches well and add the finely chopped onions,curry leaves,coriander leaves and mint leaves.Mix well. Heat oil in a kadai for deep frying.To the batter,add a tbsp of hot oil and mix well. Check the oil temperature by dropping a pinch of batter in the oil.If it rises immediately,oil temperature is just right.Simmer the flame and then make a small lemon sized ball from the batter.Pat it slightly. Drop into the oil.Make some more vadas and deep fry them in both the sides till onions & vada turn golden brown color.Remove, drain the oil in a tissue paper.Proceed the same for all the batter.Serve hot !

Note

These vadas will stay crispy even for one hour if u grind the batter perfectly.Also pat the vada little thin to maintain its crispness.Do not cover the vadas when it is hot.It makes the vada soft and soggy. Add jeera if u don’t like fennel seeds.Adding cinnamon is optional.Some people do not like the over powering masala smell.In that case,skip it. For variations,replace green chillies by red chillies.I mostly use red chillies.This time i made with green chillies. U can replace hing by garlic cloves.Add 5-6 cloves in this case. If u soak the dal for more than 3 hours,u can grind it without adding water.In that case add little rice flour or besan flour or corn flour for binding. U can also make this vada by soaking the dal for 45 minutes but u have to add little more water while grinding.But the result will be the same. Adding ginger is completely optional.But it helps for digestion of vada. Addition of oil helps for binding the batter as well as crispness. If u feel the batter is watery or wet,add little rice flour corn flour or besan flour.Mix well and make vada. Addition of fennel and mint leaves gives the taste like u get in tea shops.So never skip it.

Serve hot n crispy vada with tea !

Technorati Tags: masala vada recipe,masala vada preparation,masal vadai,masal vadai recipe,snacks