Just to Share with you………
This is the easiest bonda whicn I know. No need of cutting onions etc. This I can say as “No more tears BONDA“. I have not mentioned the amount because how many bonda you need acccordingly boil the eggs and make batter enough to dip all the cutted eggs. You can do this with left over boiled egg you made for lunch which will be a good snack for evening time.
Ingredients
1. Egg
2. Besan / Kadalai mavu
3. Chilly powder
4. Salt
5. Pinch of color powder
Preparation
1. Hard Boil the eggs, remove the skin and cut into halves.
2. Mix Bessan, salt, chilli powder, color powder with water and make the batter. The consistency should be like dosa batter.
3. Heat oil in kadai.
4. Dip the egg in the batter and fry in oil till golden brown.
Just to share with you….
Once I bought corn packet from frozen section and I don’t know what to do with that huge amount. I heard from grandma that they will make dosa’s, bonda’s and pakoda’s by grinding fresh corn. So I thought of trying it in my way with grandma’s corn recipe as a base. It came out really good.
Ingredients
1. Frozen corn – 1 cup
2. Rice flour – 1/4 cup
3. Ginger – 1/4 tsp finelly chopped
4. Green chillies – 6 nos
5. Onion medium – 1
6. Salt – as needed
7. Oil for frying
8. Corriander & curry leaves as needed
Preparation
1. Take corn from freezer half an hour before and grind the corn without water. If needed sprinkle few drops of water and grind. Don’t add more. Since the corn has enough water content in it no need for adding water.
2. To it add rice flour, finely chopped onions, green chillies, ginger, curry leaves, corriander leaves and salt. Mix well.
3. Heat the oil in a kadai or a pan.
4. Make the shapes you want (like vada,bonda,Pakkoda) with above mixture.
5. Fry them till they turn golden brown.
TIPS
Mixture should be thick otherwise your recipe will absorb more oil.
Just to share with you…….
In my place this ribbon pakkoda is well known as OLA Pakkoda. This I tried with my own combination and it came out good.
Ingredients
1. Rice flour – 2 cups
2. Urud dal flour - 1/2 cup
3. Besan/Kadala Mavu - 1/2 cup
4. Butter stick - 1 (or buttery taste 1/2 cup)
5. Salt as required
6. Chilli powder as required
7. Oil for frying
8. Sesame seeds – 2 tsp
Preparation
1. Mix all the ingredients (except oil) together by adding warm water to make a chappathi dough-like consistency.
2. Squeeze the dough through a murukku mould (using rectangular shaped ribbion pakkoda plate) into the oil. Deep fry the Ribbon pakoda, till crisp and golden brown.
Tips
Don’t make the dough with more water than needed thinking that it will be easy to squeeze because if the dough is a kind of watery it will absorb more oil.
Variation
Those who don’t have murukku mould can make “Thattu Vadai/Thatti” with this same flour
1. Rolling dough into small size balls and press it to flattern and deep fry in oil.