Maravalli Kizhangu Bonda, a traditional healthy south indian style bonda recipe made from tapioca, which is not only easy to prepare but also very delicious. It requires very less ingredients to prepare and for better results, serve it hot. Otherwise, it will become gooey once cold. I have prepared this bonda with the help of paniyaram pan for low calorie version.
From our recent visit to in-laws place, I brought a bunch of fresh tapioca from farm and also got few unique recipes which can be tried with Tapioca. I shall share the recipes in future. Here, I have used all fresh ingredients from our farm like green chilies, onion and tapioca. Everything is organic. For extra flavors, you can try adding grated ginger, chopped mint / coriander leaves. While preparing bonda batter, you need not add water as there is already moisture in tapioca.
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- 280 gms Tapioca / Maravalli Kizhangu
- 1 and ½ tbsp besan / gram flour / kadalai maavu
- 1 tbsp rice flour
- 3 green chilies
- 1 medium sized onion - finely chopped
- salt to taste
- Wash tapioca to remove mud. Peel off the outer skin and wash them again. Cut tapioca into small pieces. Grind chopped tapioca with green chilies in a mixer grinder to smooth paste. Do not add water.
- Transfer the paste to a bowl. Add finely chopped onion, besan and rice flour. Mix well and add salt. Mix well everything and close it. Keep aside for 20 mins. Make small balls of the paste. For low calorie version, fry bonda in a paniyaram pan.
- Heat paniyaram pan and grease with little oil. Add 1 tsp oil in each cups of pan and drop the balls in each cups. Fry them evenly on all the sides by rotating with the help of a needle like wooden stick. Keep the flame to low and cook, otherwise the outer layer will get cooked soon and the inner part remains uncooked. For each batch, it took 10 mins to cook on low flame. Remove them and serve. For deep frying version, fry those balls in oil till it turns golden brown and turn crispy. Drain the excess oil using tissue pan or kitchen towel. Serve bonda with coconut chutney.