Maravalli Kizhangu Masala Bonda / Tapioca Masala Bonda / Yuca Masala Bonda

Maravalli kizhangu/Yuca - 2 (medium size), Fried gram flour - 1 cup, Rice flour - 2 tbsp, Hing - a pinch, Salt, Red chilli powder - 1 tsp, Onion - 1/2 chopped, Green chilli - 2, Curry leaves, Fennel seeds - 1 tsp, Turmeric powder - 1 tsp, Mustard seeds - 1/2 tsp, Oil.

Get all the ingredients ready.
Add kizhangu, water and salt in cooker and pressure cook it for 3 whistles.

Drain the water completely and roughly smashed it.
Heat the pan with oil, add mustard seeds when it splutters add fennel seeds, green chilli, onion and saute well till it turn golden brown, add turmeric powder and salt. Saute it well.
Add smashed kizhangu and mix well. Cook it for a minute.
Garnish the coriander leaves.
Masala is ready and make small balls of them.
In a bowl, add fried gram flour, rice flour, salt, hing and red chilli powder. Pour enough water little by little and mix it well to make a batter. That is neither too thin or nor too thick.
Heat the pan with oil for deep fry. Dip the masala balls into fried gram(besan) batter and deep fry in hot oil.

Fry until the bonda turns to golden color and crispy.
Maravalli Kizhangu / Tapioca / Yuca Masala Bonda is ready.

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