Monday, June 9, 2008

Soya bonda


All purpose flour - Maida - 1 cup
Corn flour - Makkachola mavu - 1 table spoon
Rice flour - Arisi mavu - 1 table spoon
Soya flour - Soya mavu - 1 table spoon
Onion - Vengayam - 1 no. (Medium)
Green chillies - Pachai milagai - 3 nos.
Ginger - Inji - small quantity
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Baking powder - 1 tea spoon
Butter/ghee - Vennai/Nei - 1 table spoon
Salt to taste
Oil for frying


  1. Mix all the flours in a vessel/bowl including soya flour, add little salt, ghee, chopped onions, green chillies, curry leaves, corinader leaves, chopped ginger, asafoetida and baking powder. Mix water and make it like dosa batter. The dough should not be too thin or too thick.
  2. Heat oil in a pan/kadai, leave 2 to 3 tea spoons of batter at a time. Fry till it turns brown in colour.

Hot soya bonda is delicious and ready to be served. It can be served as evening snack/tiffin item along with idlis, coconut chutney and sambar. It can be served for 4 people. It requires 30 minutes to cook.

Note: Bonda will almost look like a vada, hence dont try to make it look a ball. Leave 3 teaspoons of batter in the kadai at a time, it will be almost in round shape. This will really taste good.

Optional: Ingredients can be added/removed.

Thou should st eat to live; not live to eat


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