• Idli batter – 2 cup
  • Maida – 1/2 cup
  • Jeera – 1 tsp
  • Mustard – ½ teaspoon
  • Asafotida Power – a pinch
  • Onion - 1
  • Green chilly – 3
  • Fresh ginger – a small piece
  • Curry leaves - few
  • A pinch of cooking soda
  • A pinch of turmeric powder
  • Salt – ½ tsp
  • Oil for deep frying

This Instant Bonda can be prepared with left over Idli batter.

Method:

Chop onion, green chillies, ginger and curry leaves finely.

Add maida, turmeric powder and salt to the idli batter and mix well. If necessary add little water and make a thick batter. Batter should be thicker than bajji batter.

In a kadai put a tablespoon of oil. When it is hot add mustard. When it pops up, add jeera, chopped onion, green chillies, ginger, curry leaves and fry for a while.

Pour this seasoning over the batter and mix well.

Heat oil in a kadai. When it is hot, take a tablespoon of batter and drop in the oil. You can drop four to five at a time. Fry in the oil till it become golden brown.