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Instant Bonda


  • 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.


  1. Chop onion, green chillies, ginger and curry leaves finely.
  2. 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.
  3. 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.
  4. Pour this seasoning over the batter and mix well.
  5. 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.

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