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
Spice level: Medium/ Spicy
Source: Mukund Krishnan
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||20 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 8 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 3 g|
|Cholesterol 5 mg||2 %|
|Sodium 15 mg||1 %|
|Potassium 20 mg||1 %|
|Total Carbohydrate 10 g||3 %|
|Dietary Fiber 1 g||2 %|
|Sugars 0 g|
|Protein 2 g||3 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
|* 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.|
- 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
- Heat oil in a Kadai and keep the flame simmered.
- In a mixing bowl, add rice 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.