Rava Bonda Recipe | Sooji Bonda Recipe

3.50 from 2 votes

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!

Prep Time 10

Cook Time 20

Resting Time 30

Total Time 1

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Reading Time: 4 minutes

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

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