Rava Bonda(Sooji Bonda) is quick and instant snack anyone can do when there are any unexpected visitors/relatives in our house. Sooji is one of the most common ingredient in most of the Indian Pantry. A very handy ingredient especially to make something immediately and quickly. Rava Upma, Rava Payasam, Rava Paniyaram, Rava Ildi, Rava Dosa are some of the recipes that we all make frequently. For the most of the conventional recipes where we use dal or rice, we can substitute with Rava and make it instantly. This Rava Bonda (Sooji Bonda) is also a quick and yummy bonda with which we can impress our guests and also our kids in no time!
Tips for making Crispy Bonda:
- Type of Sooji : There are so many varieties of sooji available. We can just use the sooji that we usually cook for upma for this recipe. I prefer to use Bombay Rava.
- Binding Agent is Curd. Curd is an important ingredient for this recipe. It helps to bind Sooji with other spices and tempering. Curd also incorporates a sour taste to the bonda.
- Consistency of Batter: The consistency of the batter should be not runny as well as should be too thick. Its should be in medium consistency. If the batter is accidentally watery, we can add rice flour or maida to make it thicker. If the batter is too thick, add water and adjust the consistency
- Deep frying in low flame makes the sooji crispy outside and inside will be cooked completely. If we keep the flame high, the bonda will be dark brown outside inside will not be cooked
- Serving with Coconut Chutney along with hot tea/coffee is a great combination!
Recipe Card for Rava Bonda
Rava Bonda Recipe | Sooji Bonda Recipe
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 12 Bonda
Calories: 87kcal
Rava Bonda Recipe, a very delicious and crispy bonda made with Sooji, curd and other spices. Serve the delicious Rava Bonda with Coconut Chutney and enjoy this crispy bonda!
Print Recipe
Ingredients
- 2 Cups Semolina (Sooji / Rava) 1 Cup - 250ml
- 1 Cup Sour Curd
- 3 Green Chili
- 1 teaspoon Pepper Powder
- 1 teaspoon Ginger Chopped
- 1 teaspoon Salt Adjust As Needed
- Few Curry Leaves
- 1 tablespoon Coriander Leaves
- 4 Cups Oil For Deep Frying
Instructions
Prepare Bonda Batter
- Mix salt, rawa and sour curd and add required water along with a pinch of hing and stir it well to make it a tight paste(neither too thick nor too thin).
- To this add broken cashew nuts, chopped green chillies, ginger and curry leaves and coriander leaves along with pepper powder. Leave this mixture for 30 mins
Deep Frying Bonda
- Now heat the oil in a heavy bottomed pan and when the oil is hot, take the flour and roll it like a ball and drop it oil. Depending upon the oil quantity, we can make 4-5 bondas at a time.
- Fry the bonda in oil both the sides till it becomes golden brown color. Once the bondas are fried, take it out and place it in a vessel over tissue to drain excess oil from bonda
- The yummy Rawa bonda is ready to serve with any kind of chutneys.
Video
Nutritional Info
Nutrition Facts
Rava Bonda Recipe | Sooji Bonda Recipe
Amount Per Serving (1 piece)
Calories 87
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 10g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Mix salt, rawa and sour curd and add required water along with a pinch of hing and stir it well to make it a tight paste(neither too thick nor too thin).
- To this add broken cashew nuts, chopped green chillies, ginger and curry leaves and coriander leaves along with pepper powder. Leave this mixture for 30 mins
- Now heat the oil in a heavy bottomed pan and when the oil is hot, take the flour and roll it like a ball and drop it oil. Depending upon the oil quantity, we can make 4-5 bondas at a time. Fry the bonda in oil both the sides till it becomes golden brown color. Once the bondas are fried, take it out and place it in a vessel over tissue to drain excess oil from bonda
- The yummy Rawa bonda is ready to serve with any kind of chutneys.
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| Rawa Bonda (Sooji Bonda) |
Note: Serve the Rawa bonda hot as it will tend to become hard to eat once it gets cooled off.
