Rava Bonda Recipe
by Tarla Dalal
rava bonda | sooji bonda recipe | instant rava bonda | with 18 amazing images
rava bonda is made with rava which is soaked in curds, perked up with ingredients like onions, cashew nuts and curry leaves, and deep-fried till perfectly golden and crisp.
Eager to make bonda but in no mood to soak the stuff, grind the batter, and all? Go for this yummy instant rava bonda which has a fabulously crispy texture and a peppy flavour, all achieved without any complex or time-consuming procedures.
The curd not only helps to bind the rava together but also gives the rava bonda batter a kind of fermented flavour and texture with a mild tanginess. Curd contributes to the crispness, colour and flavour, making these sooji bondas perfectly delightful.
The sooji bonda batter should have a medium consistency. If batter is watery or thin consistency then add little maida flour. If batter is very thick then add a little water.
Serve instant rava bonda hot with coconut chutney or green chutney, and a cup of hot coffee . Check our collection of vada recipes like rasam dal vada and cabbage vada.
Enjoy rava bonda | sooji bonda recipe | instant rava bonda with detailed step by step photos and video.
Rava Bonda Recipe recipe - How to make Rava Bonda Recipe
Soaking time: 30 minutes Preparation Time: Cooking Time: Total Time:
Makes 18 bondas
For Rava Bonda
1 1/2 cups semolina (rava / sooji)
3/4 cup curd (dahi)
salt to taste
1/4 cup finely chopped onions
2 tbsp finely chopped curry leaves (kadi patta)
2 tbsp chopped cashewnuts (kaju)
1 tsp finely chopped ginger (adrak)
1 1/2 tsp finely chopped green chillies
1/2 tsp freshly ground black pepper (kalimirch)
a pinch of baking soda
oil for deep-frying
For Serving With Rava Bonda
coconut chutney
green chutney
For rava bonda
- For rava bonda
- To make {span class="bold1"}rava bonda{/span}, combine the semolina, curds, salt and 3 to 4 tbsp of water in a deep bowl and mix well.
- Cover with a lid and keep aside for 30 minutes.
- Add all the other ingredients and mix well using your hands.
- 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.
- Serve the {span class="bold1"}rava bonda{/span} immediately with coconut chutney or green chutney.
Rava Bonda video by Tarla Dalal
Like Rava Bonda Recipe
- Like Rava Bonda Recipe then check our collection of South Indian recipes. When one mentions South Indian food, idli, dosa and vada are the first dishes that come to one’s mind – and it’s fair enough because these dishes are popular in all the South Indian states. It is a daring risk to venture into the question of which state they originated in – so we will not touch upon that, but the fact remains that these are much-loved foods all over South India. Served with the quintessential Sambhar and Chutney, this “tiffin” platter is enjoyed any time of the day – for breakfast, evening snacks or dinner.
For the rava bonda batter
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For preparing the batter for instant rava bonda, in a deep bowl, take semolina.
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Add the fresh curd. Learn how to make curd at home.
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Add salt add 3 to 4 tbsp of water. The batter should have a medium consistency. If batter is watery or thin consistency then add little maida flour. If batter is very thick then add a little water.
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Mix well and form a batter for making the rava bonda.
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Cover with a lid and keep aside for 30 minutes.
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After 30 minutes, mix the mixture once.
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Add all the other ingredients starting with chopped onions. To make it more colorful, you can add other vegetables like capsicum, carrot and cabbage.
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Add 2 tbsp finely chopped curry leaves.
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Add 2 tbsp chopped cashew nuts. They provide a nice crunchy mouthfeel on frying.
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Add finely chopped ginger and green chillies.
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Add freshly ground black pepper.
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Add a pinch of baking soda. They help in making soft, fluffy rava bonda.
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Mix well using your hands and our rava bonda mixture is ready.
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Heat the oil in a deep non-stick pan and wet your fingers. Also, you can grease the palms with oil if not water.
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Once the oil is moderately hot, shape a portion into a round using your hands and drop the Tamil rava bonda in the oil.
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Similarly, shape few more instant rava bondas and carefully drop in hot oil. Depending upon the oil quantity and size of the kadhai, make 4-5 bondas at a time.
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Deep-fry the rawa boonda till they turn golden brown in colour from all sides.
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Drain the rava bonda on an absorbent paper.
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Serve the sooji bonda immediately with coconut chutney or green chutney. Bonda, Mysore Bonda are other bonda recipes that you must try!
| Energy | 84 cal |
| Protein | 1.9 g |
| Carbohydrates | 9.7 g |
| Fiber | 0.1 g |
| Fat | 3.9 g |
| Cholesterol | 1.3 mg |
| Vitamin A | 36.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 10.2 mcg |
| Calcium | 21.1 mg |
| Iron | 0.3 mg |
| Magnesium | 13.2 mg |
| Phosphorus | 31.2 mg |
| Sodium | 4.3 mg |
| Potassium | 29.8 mg |
| Zinc | 0.2 mg |
Great snack for kids when they come hungry. Use of just a few ingredients but rava mixture needs to be set aside. So plan accordingly. I enjoyed it with green chutney more than the coconut chutney.
Tea time snack recipe.. which can be made quickly.. its is crispy from out side.. and soft from inside.. loved this recipe.. it is interesting..