Friday, July 24, 2009

Rawa Bonda

I am posting yet another deep-fried snack adapted happily from Samaiththu paar ( சமைத்துப் பார் ) cook book by S. Meenakshi Ammal. Very simple, easy to make it is one evening time snack that can be conjured up with ingredients that will mostly be readily available in most Indian households.

Semolina/ Bombay Rawa 1/2 cup
Thick yoghurt (slightly sour) 1/4 cup
Green Chillies 4 pieces
Curry leaves few
Coriander leaves about 15 strands
Ginger a small piece
Cashew nuts 10 Optional
Asafoetida 1/4 teaspoon
Salt to taste
Oil for deep frying. ( the author has recommended use of vanaspathi....our grandmothers..were a different generation)

Mix all the ingredients listed above from Semolina thro' salt. Keep aside for an hour.
Heat oil in a deep pan and deep fry small lemon size balls until golden brown. These bondas are on the crisper side.
Serve with green chutney, recipe of which is given below.
The above quantity makes 15 such bondas.

Green Chutney:
Grind to a chutney the following
Coconut 2 tablespoons dessicated
Green chillies 2 large
Coriander leaves a fist full
Juice of 1/2 a lemon or 2 tablespoons yoghurt
Serve this with bondas.
I am sending these to
Event hosted by EC.


  1. This is new to me, never tried making bonda with rava as base, must be too crispy na?

  2. Oh Dear! What a simple and delish recipe. Never even know that we can same many things from Sooji other than Upma :P It looks awesome

  3. Looks so crispy and yummy Lata.. feel like having some :)

  4. The bonda looks yummy. Never thought such a recipe exists. Thanks for sharing!!! :-)

  5. Last month when my parents were here amma made them smaller in size and crisper. I had used Hung curds or the readily available Labaneh which we get. They are really crisp.

  6. They look so crispy and mouthwatering..Thanks for the entry

  7. New to me too,sounds awesome,liked ur adai post too!

  8. Never tried bonda with rawa,i always make sweet version of this,sounds great,will giv it a try..


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Thanks once again,
Lata Raja.