Skip to main content

Tapioca Bonda - Maravalli Kizhangu Bonda

Tapioca bonda - soft bondas prepared with mashed tapiocas and besan flour. We had this yummy bondas in a  small tea shop in Thrissur. The bondas were very tasty and I asked the recipe from the master. He explained the recipe clearly with simple steps. Then I prepared this bonda for a potluck lunch as a starter and everyone liked it. And also I prepared this bonda for my 30 varieties potluck recipes for the Aval Vikatan magazine. This is the perfect starter for parties and potlucks.  If you like tapiocas, then definitely you must try this bonda for your family. Make it for your next weekend evening snack.


How to make the tapioca stuffing

Try to use fresh tapiocas which are firm without any soft spots.  After a day or two the tapioca will be hard to cook and after cooking it won't be soft like the fresh tapiocas. Peeling the skin is the tough job, but you can easily peel it with a knife. Use a sharp knife and slightly tear it in the centre of the root and peel the skin completely.  Then cut the tapiocas into halves and remove the thin woody stick in it.  Now the tapioca is ready to cook. For this bonda you can either pressure cook the tapioca or you can cook it separately in a vessel. The cooked tapiocas are mashed well without any solid parts. Then the mashed tapioca are sauted along with the onions and green chillies as we prepare for the potato masala. Your stuffing for bondas are ready.

How to prepare batter for bonda

We usually prepare the batter with homemade besan flour and rice flour. You can also use bajji bonda mix for this bonda. For bonda you need 1 measure of besan flour and 1/4 measure of rice flour. Add water little by little and make a thick batter as we prepare for batter for bajji. For 1 cup besan flour, add 3/4 cup of water to mix the batter which would be perfect for coating the bondas. Do not add more water, as it won't coat properly and it will be difficult to drop the bondas in the hot oil. Now let's see how to prepare this tapioca bonda with step by step instructions.

Similar recipes




Tapioca Bonda - Maravalli Kizhangu Bonda  Recipe Details


Print Friendly and PDF
Prep time : 25 minutes
Cook time : 20 minutes
Yields : 20 bondas
Category : snack/appetizer
Author : Muthulakshmi Madhvakrishnan

Ingredients

For bonda batter
  • 1 cup (250 grams) besan flour
  • 1/4 cup rice flour
  • 1 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/8 tsp cooking soda
  • 1tsp asafoetida powder 
  • 3/4 cup water
  • salt to taste
For bonda stuffing
  • 2 tapioca
  • 1 onion, finely chopped
  • 4  green chilly, finely chopped
  • small piece ginger, finely chopped
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1/4 tsp turmeric powder
  • few curry leaves
  • few coriander leaves
  • 1 tbsp oil
  • salt to taste
For deep frying
  • 500 ml groundnut oil

Cooking Directions

  1. Wash the tapioca well in water for 2 times and cut the top and bottom edges. Now slightly tear the skin with a sharp knife vertically and remove skin. After peeling the skin cut them into halves and remove the woody stick inside the tapioca.Wash the tapiocas once again to remove the starch in it.
  2. Add it in a vessel along with 4 to 5 cups of water and allow it to cook on medium heat for 10 to 15 minutes. Then transfer the cooked tapiocas into a bowl and allow it to cool down completely. Now mash the cook tapiocas with a potato masher or with a tumbler.
  3. Heat oil in a pan and add the mustard and urid dal. When it splutters, add the chopped green chillies and chopped ginger. Add the chopped onions and saute until it turns soft.
  4. Now add the turmeric powder, required salt and mashed tapiocas. Mix them well until the onions incorporated well with the tapiocas.
  5. Add the chopped coriander leaves and curry leaves and turn off the heat. Allow it to cool down and prepare medium balls.
  6. Take a wide bowl and add the besan flour, rice flour, red chilly powder, turmeric powder, cooking soda and required salt. Mix them well.
  7. Add water little by little and make a thick batter. Keep it aside for 10 minutes.
  8. Heat the oil in a deep kadai on medium heat. Now add the tapioca balls in the batter and coat them evenly.
  9. When the oil is heated enough, add the coated balls one by one and fry the bondas on medium heat. After a few minutes, gently turn the bondas with a ladle and fry them well until the shh sound stops.

Tapioca Bonda - Maravalli Kizhangu Bonda with step by step instructions

Wash the tapioca well in water for 2 times and cut the top and bottom edges. Now slightly tear the brown skin qand the pink with a sharp knife vertically and remove skin. After peeling the skin cut them into halves and remove the woody stick inside the tapioca. Wash the tapiocas once again to remove the starch in it.


Add it in a vessel along with 4 to 5 cups of water and allow it to cook on medium heat for 10 to 15 minutes. Then transfer the cooked tapiocas into a bowl and allow it to cool down completely.


Now mash the cook tapiocas with a potato masher or with a tumbler. You can also grate it using a grater.


Heat oil in a pan and add the mustard and urid dal. When it splutters, add the chopped green chillies and chopped ginger. Add the chopped onions and saute until it turns soft.


Now add the turmeric powder, required salt and mashed tapiocas. Mix them well until the onions incorporated well with the tapiocas.  Add the chopped coriander leaves and curry leaves and turn off the heat

Allow it to cool down and prepare medium balls. 

Take a wide bowl and add the besan flour, rice flour, red chilly powder, turmeric powder, cooking soda asafoetida powder and required salt. Mix them well.

 Add water little by little and make a thick batter. Keep it aside for 10 minutes.

 When the oil is heated enough, add the coated balls one by one and fry the bondas on medium heat. 



After a few minutes, gently turn the bondas with a ladle and fry them well until the shh sound stops. Repeat the process for the remaining bondas. If you have leftover masala, prepare tapioca masala dosa for your family.


Enjoy the tapioca bondas with a cup of hot ginger tea with your family.





Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Collection of Kurma Recipes - South Indian Kurma Varieties

Today we are going to see the collection of kurma dishes here. Kurmas are an all time favourite side dishes for chapathi, poori, parotta and dosa. It's delicious and flavorful with a thick rich coconut based gravy. Coconut based gravies are popular in South Indian cuisine. A few added spices like cinnamon, cloves, fennel, cardamom etc and ginger garlic gives flavour to the kurma. I always prefer to cook kurma with  mild flavours in less oil. Though the variety in kurma is endless, here is a look at some of the kurma recipes on our blog. 1. Vegetable Kurma - Hotel Style  Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste) Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Recipe Here 2. Soya Chunks and Green Peas Kurma Soya chunks are

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Drumstick Leaves Sambar - Moringa Leaves Sambar - Kuzhambu Recipes

 A simple sambar for your lunch made with drumstick leaves. Today my husband asked me to make sambar with just one vegetable or any one keerai.  Sometimes it's boring to add more vegetables in sambar when we pack them for their lunch boxes. There are no specific rules in adding different vegetables, but one vegetable is more than enough for sambar. This drumstick sambar is similar to our Tirunelveli sambar, but with a few variations in the cooking methods. For Tirunelveli Sambar, we add sambar powder while cooking the vegetables in the tamarind extract. But for this drumstick leaves sambar, we add sambar powder in the final stage. Generally for sambar prepared with greens, the sambar turns thick so I have decided to add it in the end. In this method, the drumstick leaves stay separate in the sambar and the consistency is also perfect to serve with rice. Make sure to separate the leaves from the stem without any thin sticks. I made a video of the Drumstick leaves sambar. Do check it

Fenugreek Rice - Venthaya Choru & Coconut Thuvaiyal - Easy Lunch Recipes

Fenugreek Rice - a simple rice recipe with no onion and  no tomato. This is a traditional rice recipe made with fenugreek, rice, coconut and garlic cloves. I learnt this recipe from my Grandmother. This recipe is very similar to our black urid dal rice. I tried this rice many times and we all loved it very much. We can easily prepare this rice within 10 minutes since there is no need for any chopping works. The main flavouring for this rice recipe is the fenugreek. While roasting the fenugreek keep an eye on it, over roasting can make it bitter and you will miss their aroma and flavor in the rice. As it is a summer season, this fenugreek rice will be perfect and it helps to lower the body temperature.  Also, this is a perfect dish for diabetes. Because fenugreek is high in soluble fibre, which helps to  lower blood sugar by slowing down digestion. This fenugreek rice can be served with coconut thuvaiyal and appalam.  Rice Varieties Coriander leaves and Tomato Pulav  Paneer Kofta Biryan

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.