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
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.
  • 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 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.


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

  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! :)

  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. :-)


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