South Indian RecipesSnackVegetarian

Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters

Name: Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: South Indian Recipes
Ingredients: 280 grams tapioca root; 1/2 cup gram flour (besan); 1 tablespoon rice flour; 1 onion - finely chopped; 3 green chillies - finely chopped; 1 inch ginger - grated; coriander (dhania) leaves - small bunch; 1 pinch asafoetida (hing); salt - to taste; sunflower oil - for cooking

A vegetarian South Indian Recipes recipe with tapioca root, gram flour (besan), rice flour. Ready in 45 min, serves 5.

Curated byAditi Iyer🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs61g

Protein32g

Fats20g

Servings Scaler

Instructions

15 steps

1
To begin making the Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters, wash tapioca to remove mud
tapioca root(280 grams)
2
Peel off the outer skin and wash them again
3
Cut tapioca into small pieces
tapioca root(280 grams)coriander (dhania) leaves - small bunch
4
Grind chopped tapioca with green chilies and ginger in a mixer grinder to smooth paste
tapioca root(280 grams)onion - finely chopped(1)green chillies - finely chopped(3)inch ginger - grated(1)
5
Do not add water
6
Transfer the paste to a bowl
7
Add finely chopped onion, asafoetida, coriander leaves, salt, besan and rice flour
gram flour (besan)(1/2 cup)rice flour(1 tablespoon)onion - finely chopped(1)green chillies - finely chopped(3)coriander (dhania) leaves - small bunchpinch asafoetida (hing)(1)salt - to taste
8
Combine all the ingredients together and check the taste
salt - to taste
9
Make small balls of the bonda mixture
coriander (dhania) leaves - small bunch
10
Heat paniyaram pan and add a few drops of oil in each cavity
11
Place the Maravalli Kizhangu Bonda balls into the cavities and pan fry them evenly until browned and crisp on both sides
12
Cook on medium heat to make sure the tapioca root cooks well from the inside
tapioca root(280 grams)
13
For each batch, it took 10 mins to cook on low heat
14
Once done, remove the Maravalli Kizhangu Bonda from the pan and serve hot
15
Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee
green chillies - finely chopped(3)

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Recipe Source: archanaskitchen.com

South Indian RecipesSnackVegetarian

Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters

A vegetarian South Indian Recipes recipe with tapioca root, gram flour (besan), rice flour. Ready in 45 min, serves 5.

Curated byAditi Iyer🇮🇳

Cook Time45 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

61g(44%)

Protein

32g(23%)

Fats

20g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making the Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters, wash tapioca to remove mud
tapioca root(280 grams)
2
Peel off the outer skin and wash them again
3
Cut tapioca into small pieces
tapioca root(280 grams)coriander (dhania) leaves - small bunch
4
Grind chopped tapioca with green chilies and ginger in a mixer grinder to smooth paste
tapioca root(280 grams)onion - finely chopped(1)green chillies - finely chopped(3)inch ginger - grated(1)
5
Do not add water
6
Transfer the paste to a bowl
7
Add finely chopped onion, asafoetida, coriander leaves, salt, besan and rice flour
gram flour (besan)(1/2 cup)rice flour(1 tablespoon)onion - finely chopped(1)green chillies - finely chopped(3)coriander (dhania) leaves - small bunchpinch asafoetida (hing)(1)salt - to taste
8
Combine all the ingredients together and check the taste
salt - to taste
9
Make small balls of the bonda mixture
coriander (dhania) leaves - small bunch
10
Heat paniyaram pan and add a few drops of oil in each cavity
11
Place the Maravalli Kizhangu Bonda balls into the cavities and pan fry them evenly until browned and crisp on both sides
12
Cook on medium heat to make sure the tapioca root cooks well from the inside
tapioca root(280 grams)
13
For each batch, it took 10 mins to cook on low heat
14
Once done, remove the Maravalli Kizhangu Bonda from the pan and serve hot
15
Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee
green chillies - finely chopped(3)