Rava Bonda Recipe by Tarla Dalal

Rava Bonda Recipe, is quick snack anyone can do when there are any unexpected visitors/relatives in our house.
Recipe Link : https://www.tarladalal.com/Rava-Bonda-Recipe-42439r

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Rava Bonda Recipe

Eager to make bonda but in no mood to soak the stuff, grind the batter, and all? Go for this yummy Rava Bonda, which has a fabulously crispy texture and a peppy flavour, all achieved without any complex or time-consuming procedures. The rava is soaked in curds, perked up with ingredients like onions, cashew nuts and curry leaves, and deep-fried till perfectly golden and crisp. The curd not only helps to bind the rava together but also gives the batter a kind of fermented flavour and texture with a mild tanginess. Curd contributes to the crispness, colour and flavour, making these bondas perfectly delightful. Serve it hot with coconut chutney or green chutney, and a cup of hot coffee. You can also try other traditional bonda recipes like Mysore Bonda or Urad Dal Bonda.

Preparation Time: 10 minutes.
Cooking Time: 25 minutes.
Makes 18 bondas.
Soaking time: 30 minutes.

1½ cups semolina (rava / sooji)
¾ cup curd (dahi)
Salt to taste
¼ cup finely chopped onions
2 tbsp finely chopped curry leaves (kadi patta)
2 tbsp chopped cashewnuts (kaju)
1 tsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
½ tsp freshly ground black pepper (kalimirch)
A pinch of baking soda
Oil for deep-frying

For serving
Coconut chutney
Green chutney

1. Combine the semolina, curds, salt and 3 to 4 tbsp of water in a deep bowl and mix well.
2. Cover with a lid and keep aside for 30 minutes.
3. Add all the other ingredients and mix well using your hands.
4. 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 immediately with coconut chutney or green chutney.