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.

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Tapioca Bonda - Maravalli Kizhangu Bonda  Recipe Details


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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 tsp turmeric powder
  • 1/4 tsp cooking soda
  • 3/4 cup water
  • salt to taste
For bonda stuffing
  • 2 tapioca
  • 1 onion, finely chopped
  • 2 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 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.


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 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.



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