Rava bonda or rava punugulu is instant snack recipe prepared with rava, wheat flour, vegetable, and regular spices. it is a quick and easy evening snack recipe, the perfect tea time snack and chutney or tomato sauce. These are nicely crispy on the outside, soft n spongy inside and you will never be able to stop yourself from eating just one. It is definitely very addictive. Do try this!
The key to making quickly and easily rava bonda at home are
- Firstly, I made bonda with coarse rava (suji/semolina). You can also use rice flour or leftover idli and dosa batter instead of it.
- I use wheat flour to give binding to bonda batter. You can use maida instead of it.
- I add onions, green chili, and regular spices into bonda batter, you can your choice of veggies to make it healthier.
- Fry bonda on medium flame to cook from inside and crisp from out, also make sure to add more wheat flour to adjust the consistency of the batter.
- lastly, rava bonda tastes great when served hot and crispy.
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Recipe video
Rava bonda recipe | rava punugulu | how to make rava bonda | quick snacks recipe
Ingredients
- 1 cup coarse rava - sooji / semolina
- ¼ cup wheat flour
- Salt to taste
- 1 tsp cumin seeds
- 2 chopped green chilli
- 1 tsp ginger paste
- ½ tsp red chilli flakes
- 1 medium size chopped onion
- ½ cup coriander leaves
- ½ cup curd
- ½ cup water or as required to adjust consistency
Instructions
- In a mixing bowl, add rava and wheat flour. mix well.
- Then add salt, cumin seeds, chopped green chilli, ginger paste, red chilli flakes, chopped onion, coriander leaves, and curd. Mix well.
- Now add water gradually and make the thick and pouring consistency of the batter.
- whisk batter for 3-4 minutes into one direction, so air particles incorporate into it and bonda become soft from inside.
- Cover and rest batter for 15-20 minutes or till sooji is completely puffed up.
- add baking soda into the batter and mix well.
- Then heat oil in a pan, add batter with round shape ladle or spoon. drop them one by one to hot oil.
- keep the flame on medium and fry till it becomes crispy and golden brown from both sides.
- drain off the bonda on a wire rack and fry all bonda in the same way.
- Serve rava bonda with coconut chutney or tomato sauce.
Notes
- wheat flour gives binding to nasta, you can use maida instead of it.
- the proportion of curd should be half that suji (semolina).
- consistency of the batter should be thick and pouring.
- whisk batter for 3-4 minutes in one direction, so air particles incorporate in it and nasta become soft from inside.
- fry bonda on medium flame till it becomes crispy from both sides.
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