Banana Flower ( Vazhaipoo) Bonda Recipe | Vazhaipoo Recipes

We prepare only poriyal, vadai and usili with vazhaipoo. I tried making bonda with vazhaipoo well. There was no bitterness in the bonda and even kids loved it. Serve with a little sauce for better taste.

Click HERE to view Vazhaipoo Kola Urundai Recipe.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 15 | Cooking Time: 15 mins |  Yields: 20 nos.

Ingredients:

Chopped banana flower	1 cup
Gram Flour / Kadalai Maavu / Besan Flour	1 cup
Rice Flour	¼ cup
Red Chilli Powder ( Recipe HERE)	1 tbsp
Asafoetida / Hing	¼ tsp
Salt	As required
Finely Chopped Curry Leaves	1 tbsp
Finely Chopped Coriander Leaves	1 tbsp
Finely Chopped Onion	½ cup
Oil	For frying

*Click HERE to check “how to clean the banana flower / vazhaipoo?”

Procedure:

1. In a wide bowl, add chopped banana flower, chopped onion, curry leaves and coriander leaves. Mix them well with your fingers or spoon.

2. Add gram flour, rice flour, red chilli powder, hing and salt. Mix them well with your fingers.

3. Add water little by little and knead it into a soft dough.  

4. Heat the enough oil in pan to fry the bonda. Add a pinch of the dough and put it in the oil. Suppose the small part comes up immediately, this is the correct heat for frying bonda.

5. Make gooseberry size balls from the dough and fry them in a medium flame till they become crispy and golden in color.

6. Take them out from the oil and keep it on the tissue paper to absorb the excess oil.

      Serve it immediately with the coconut chutney or sauce and Tea/Coffee.

Note:

1. Make the bonda immediately after adding onion; because the onion releases water, so that the bonda absorbs more oil.

2. Suppose the dough is too tight add little bit water.

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Ulunthu Bonda / Urad Dal Bonda | Easy Evening Snacks

Its raining now and most of our families are held up inside our homes, and there is a strong demand for snacks from family members. Urad Dal / Ulunthu bonda  is a healthy snack and subtly different from our usual urad dal / ulunthu vada.

Full Video for Uradal Bonda:

Recipe Cuisine : South India | Recipe Category: Snacks

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time : 45 mins

Yields: 25 Bondas (depending on its size)

Ingredients:

Urad Dal	1 cup (200ml)
Green Chilli	2
Cumin Seeds	1 tsp
Pepper Corns	½ tsp
Curry Leaves	1 spring
Salt	As required
Grated Ginger	½ tsp
Oil	For deep fry

Procedure:

1. Wash and soak the urad dal for 45 mins to 1 hr.

2. Drain the water completely. Grain them into a thick fine paste with very very  little water. You should not add more water, so that it will absorb more oil.

3. Transfer the ground urad dal  batter into a wide bowl.

4. Add chopped green chillies, cumin seeds, pepper corns, curry leaves, grated ginger and salt with the batter.

5. Mix them well with your hand. Urad Dal Bonda batter is ready.

6. Heat the oil in a frying pan. Drop gooseberry size balls into the hot oil. [ put pinch of the batter into oil, it should come up immediately if the oil temperature is correct]

7. Fry them well on all sides till they become golden color and crisp. Keep the flame at medium.

8. Take it out from the oil and drain the oil completely. Keep it on the tissue paper to absorb the excess oil.

    

       Urad Dal bonda / Mysore bonda is ready to serve with coconut chutney.

Note:

1. If the batter is not thick, add little bit rice flour.

2. You should not add water while grinding. Because the batter will get diluted.

3. Don't overload the oil with more bondas.

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Jowar / White Cholam / Sorghum Bonda

Traditionally millets have been used for both staple and snacks. Only recently the trend has changed. Chola Bonda is one such old millet recipe which had been prepared at villages for a long time. This is grandmother’s recipe who used to prepare this for us whenever I went to her house during my childhood.

Click HERE to view 50+ Millet Recipes.

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 30 mins  | Cooking Time: 20 mins | Serves: 4

Ingredients:

Jowar/Sorghum/White Cholam	1 cups
Barboiled Idli Rice	1 cup
Urad Dal	½ cup
Chopped onion	½ cup
Green chillies	3
Cumin Seeds	1 tbsp
Curry leaves	1 spring
Coriander Leaves	Handful
Salt	To taste
Oil	For deep fry

Procedure:

1. Wash and soak the jowar and rice together for 5 -6 hours. Wash and soak the urad for 2 hours.

2. Grind the jowar and rice mixture into fine and thick paste using the mixer or grinder with little water.

3. We cannot grind it into very thick paste like chapathi dough. So spread the paste on the kitchen cloth and remove the excess water from it. Now it becomes thick dough like chapathi dough.

4. Meanwhile, grind the urad  dal into thick batter with little water, like urad dal vada consistency.

5. Now mix the urad dal batter and jowar dough with salt. Mix them well. Now you can get bonda batter consistency. [now the batter should fall like a ball]

6. Then add the cumin seeds, chopped onion, chopped green chillies, chopped curry leaves and chopped coriander leaves. Mix them well and bonda batter is ready.

7. Heat the oil in a pan, wet the hands with water and drop  gooseberry size balls into the hot oil. [ put pinch of the batter into oil, it should come up immediately if the oil temperature is correct]

8. Fry them well on all sides till they become golden color and crisp.

9. Take it out from the oil and drain it completely. Keep it on the kitchen tissue to absorb the excess oil.

  Healthy and yummy evening tea time snack is ready to serve. Serve it with nattu sakarai is the best combo for this bonda.

Click the recipe names for more Jowar Recipes:
1. Jowar Idli
2. Jowar Paniyaram
3. Jowar Dosai
4. Multigrain Dosai

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Idli Batter Bonda

     Punugulu is a very famous Andhra snack. But it is made with idli batter and maida. Since maida is not that much healthy I tried this wheat flour. It is one our favourite snack of my Sithi who prepares it every now and then.

Ingredients:

Idly Batter	1 cup
Wheat Flour	¼ cup
Finely Chopped Onion	¼ cup
Chopped Green Chilly	2
Curry leaves	1 spring
Coriander Leaves	Handful
Cumin Seeds	1 tbsp
Salt	As required
Oil	For deep fry

Procedure:

1. Mix idly batter and wheat flour with salt.

2. Then add cumin seeds, finely chopped onion, chopped green chillies, chopped coriander and curry leaves.

3. Mix them well. If  the batter is too thick you can add little amount of water or if the batter is not thick you can add wheat flour to bring the batter into a thick consistency. The batter should be thicker than idli batter (the batter should fall as a ball).

4. Heat the oil in a pan, wet the hands with water and drop a gooseberry size balls from the batter.

5. Fry them well on all sides till they becomes golden in color and crisp.

6. Take it out from the oil and drain the oil completely. Then keep it on the kitchen tissue paper to absorb the excess oil.

     Have this instant and crispy bonda with tea.

Note:

1.Instead of wheat flour you can try with maid, millet flours etc..

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Egg / Muttai Bonda

 

 Ingredients: 

Egg	3
Besan / Gram Flour	½ cup
Red Chilly Powder	1 tes
Pepper Powder	1 tes
Rice Flour	2 tbs
Asafoedita	½ tes
Salt	To Taste

Procedure:

1. Boil the eggs or pressure cook the eggs in medium flame for just 1 whistle.

2. Allow it to cool down and remove the shell.

3. Cut the eggs into two pieces either lengthwise or crosswise.

4. Mix all other ingredients and make it into batter by adding water little by little.[Like Idly batter consistency]

5. Dip the sliced eggs into the batter and deep fry them.

6. Serve it hot with tomato sauce.

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Mixed Vegetable Balls / Bonda

Ingredients:

Carrot	1
Beans	10
Capsicum (Small Size)	1
Onion	1
Split gram / Besan Flour	1 cup
Rice Flour	1 tbs
Red Chilly Powder	1 tbs
Asafoedita	½ tes
Curry Leaves	1 Spring
Coriander Leaves (Chopped)	2 tbs
Salt	To Taste
Oil	For Deep Fry

Procedure:

1. Peel the skin of the carrot and grate it.

2. Remove the head and tail of the beans and chop them into very thin round pieces.

3. Remove the seeds of the capsicum and chop them into small pieces.

4. Chop the onion into small and thin slices.

5. Take a wide bowl and mix all the vegetables, onion and other ingredients except oil. Leave it for 2 mins. [ So that onion emits its watery content which is sufficient for wetness.]

6. After 2 mins, add water little by little and make it like a dough. [should not add more water]

7.  Divide the dough into gooseberry size balls.

8. Heat the oil a pan, deep fry the balls till they turns into golden color. Remove from the oil and place them on a tissue paper.

9. Serve it hot with Sauce.

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