Rice Bonda

  • Author: Rettaikili
  • Prep Time: 10minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


  • 2 cup cooked rice
  • 3 tbsp curd
  • 1 cup rice flour
  • 1 tsp cumin
  • 1 tsp salt
  • ½ cup water
  • 2 chilli, chopped
  • ½ tsp chilli flakes
  • ½ carrot, grated
  • 2 tbsp coriander, chopped
  • 2 tbsp curry leaves, chopped
  • ¼ tsp baking soda
  • oil, for frying


Instructions for making rice Bonda:

  • In a mixer jar, combine 2 cups of cooked rice and 3 tablespoons of curd. Grind until you achieve a smooth paste, adding more curd if necessary.
  • Transfer the rice paste to a large bowl and add 1 cup of rice flour, 1 teaspoon of cumin, and 1 teaspoon of salt.
  • Gradually add ½ cup of water while mixing to form a thick paste. The batter should be thick enough to hold its shape when dropped into hot oil.
  • Add 2 chopped green chilies, ½ teaspoon of chili flakes, ½ grated carrot, 2 tablespoons of chopped coriander, and 2 tablespoons of curry leaves. Mix well to ensure everything is evenly combined.
  • Dissolve ¼ teaspoon of baking soda in 1 tablespoon of water and add it to the batter. Mix thoroughly. The batter should be slightly thick, which helps maintain its shape and crispiness.
  • Using wet hands to prevent sticking, drop spoonfuls of the batter into the hot oil.
  • Fry the bonda on medium heat, stirring occasionally, until they turn golden brown and crispy.
  • Once done, drain the excess oil and serve hot with green chutney or schezwan chutney.
  • Enjoy your delicious rice bonda!

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