MANGALORE BONDA - Sapid Starter!

There are days when I somehow don't post anything for two or three weeks. I would then feel guilty about neglecting my space and cheer myself up to keep it active. At times.. I don't feel like looking at food pictures at all. One, for the fear of indulging too much  and two, a feeling of satiety sets in. So, I keep away from blogging and blog hopping. I am not sure how many bloggers go through this. I do this on and off but the feeling is short lived. I am also eager to know if anyone of you reading this has felt the same. 


I had posted a teaser for this recipe on FB and totally forgot about it. It started to drizzle today morning and it then struck that I had a tagline for my recipe- "Its raining and I need something spicy to eat". The recipe source is from my husband's cousin who runs a catering business in Bangalore. He prepared these Mangalore Bondas for us during one of our visits and served along with an instant hot and sweet ginger pickle that we liked a lot. Pamper yourself and your family with these crunchy yet soft savoury treat.


These photos were clicked randomly using a Nikon Cool Pix (an advanced performance digital camera) and nothing sophisticated I had at that time.

Preparation time: 10 min
Cooking time: 20 min
Cuisine: Mangalore
Category: Snack
Spice level: Medium/ Spicy
Level: Medium
Makes:25-30
Source: Mukund Krishnan
Nutrition Facts
Servings 30.0
Amount Per Serving
calories 160
% Daily Value *
Total Fat 13 g20 %
Saturated Fat 2 g11 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 2 g
Trans Fat 3 g
Cholesterol 5 mg2 %
Sodium 15 mg1 %
Potassium 20 mg1 %
Total Carbohydrate 10 g3 %
Dietary Fiber 1 g2 %
Sugars 0 g
Protein 2 g3 %
Vitamin A1 %
Vitamin C1 %
Calcium1 %
Iron0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS
  • 2 cups Plain flour
  • 1/4-1/2 cup Rice flour
  • 1 1/2 cup Yoghurt
  • 1/4 cup chopped Cabbage
  • 1/4 cup grated Carrots
  • fistful of chopped mint leaves
  • fistful of chopped coriander leaves
  • 5-6 green Chillies finely chopped or to taste
  • 2 -3 tbsp fresh grated Coconut
  • 2 sprigs Curry leaves, torn
  • 1 tbsp freshly chopped ginger
  • 1 tsp Cumin seeds
  • 1/4 tsp fine sugar
  • a generous dash of Asafoetida
  • Salt to taste
  • a pinch of baking soda
  • Oil for frying
METHOD
  • Heat oil in a Kadai and keep the flame simmered.
  • In a mixing bowl, add plain flour, cumin seeds, baking soda and asafoetida.
  • Add rice flour, salt to taste, sugar and mix well.
  • Add all the vegetables, green chillies, coriander, mint,coconut, green chillies, curry leaves, ginger. Mix again.
  • Make a well in the center and add yogurt.
  • Combine everything gently to form a dough neither stiff nor too loose. It should be like the regular Urad dhal Vada batter. If it is too stiff, sprinkle little water to loosen it.
  • Wet your palms and pinch out a ping pong ball shaped dough and gently drop it in hot oil.
  • Repeat the process and you can cook 4 to 5 dough balls in one batch.
  • Cook on low flame until the crust turns golden brown. It will take 3-4 min for every batch to cook completely.
  • Drain on tissue paper. When you pull apart you can feel that the crust is crisp and the inside is spongy and well cooked.
  • Serve with any spicy chutney.



4 comments:

  1. perfect to go with a cup of tea or coffee...even I disappear all of a sudden

    ReplyDelete
  2. Wow! Perfection! These bondas look so nice crisp. A perfect & delicious snack……looks awesome. Thanks for sharing this restaurant quality bonda with us! Will give it a go sometime! :)

    ReplyDelete
  3. Great recipe.. reg blogging and blog hopping.. I alternate and take break in blog hopping. But blogging has became like an obsession to me now. I want to get back like how I was in 2014. Let’s see. :-)

    ReplyDelete

It is very important to cultivate an attitude of thankfulness as it helps us focus on possibilities of improvements. A big thanks for taking time to stop by my space.Would love to hear from you. I am even more eager to know if you have tried any recipe from my space. Do leave your feedback ,suggestions and queries here. You can also reach me at tuma79@gmail.com. I hope you enjoyed surfing around. Comments tagged with link back to other sources, advertisement or promotions unless prior approved will be deleted straight away.

Thanks for your understanding

Happy Cooking
Sowmya

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