Rice Bonda
- Prep Time: 10minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
Scale
- 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
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!