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Main Course

Semolina Bonda

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 5 servings

2 cup Left over cooked uppuma
1/2 tsp Baking soda
11/2 cup Bengal gram flour Besan/Kadala mavu
1/2 cup Fine rice powder
1/2 tsp Turmeric powder
Water, to taste
Salt, to taste

Preparation

Step 1
For preparing semolina bonda, first prepare a thick batter by mixing the ingredients: cooked uppuma, baking soda, rice powder, turmeric powder and required water.
Step 2
Make lime sized balls with the entire uppuma batter.
Step 3
Mix bengal gram flour with sufficient water to make a smooth batter.
Step 4
Heat sufficient oil in a pan. Dip each ball in the bengal gram batter and fry in hot oil in hot boiling oil till golden brown and crisp.

Tip

Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.

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Main Course

Semolina Bonda

Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.

Ingredientsfor 5 servings

2 cup Left over cooked uppuma
1/2 tsp Baking soda
11/2 cup Bengal gram flour Besan/Kadala mavu
1/2 cup Fine rice powder
1/2 tsp Turmeric powder
Water, to taste
Salt, to taste

Preparation

Step 1
For preparing semolina bonda, first prepare a thick batter by mixing the ingredients: cooked uppuma, baking soda, rice powder, turmeric powder and required water.
Step 2
Make lime sized balls with the entire uppuma batter.
Step 3
Mix bengal gram flour with sufficient water to make a smooth batter.
Step 4
Heat sufficient oil in a pan. Dip each ball in the bengal gram batter and fry in hot oil in hot boiling oil till golden brown and crisp.

Tip

Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.