Mangalore Bonda

Good morning friends.... Today's special in our home is Mangalore Bonda, Arachu vitta poosanikkai ( white pumpkin) sambar. This recipe for Manglaore bonda I read in Sunday's newspaper and immediately prepared it. Bonda is usually evening tea time snacks, since I have no time to prepare snacks as i return home night only from work, always I prepare this in the morning time only for two in one purpose, can have it for breakfast along with idly, chutney and can have this as side dish for lunch. In tamilnadu Bonda means what we prepare using urad dhal, pepper, coconut, which is more healthier than this. But this Mangalore Bonda is easy to prepare, when suddenly any guest arrived, no need to soak urad dhal, grind etc..... In five minutes can get ready the batter... 

Good morning friends.... Today's special in our home is Mangalore Bonda, Arachu vitta poosanikkai ( white pumpkin) sambar. 

Bonda is usually evening tea time snacks, since I have no time to prepare snacks as i return home night only from work, always I prepare this in the morning time only for two in one purpose, can have it for breakfast along with idly, chutney and can have this as side dish for lunch. In tamilnadu Bonda means what we prepare using urad dhal, pepper, coconut, which is more healthier than this. But this Mangalore Bonda is easy to prepare, when suddenly any guest arrived, no need to soak urad dhal, grind etc..... In five minutes can get ready the batter... 

Ingredients

1 cup Maida

2 Green chillies

2 tbs coconut scraps

2 inch ginger piece

Pinch of cooking soda

1/2 cup of curd

1 tbs of ghee

Oil and salt as needed.

Method

Now recipe for Mangalore Bonda..... Grind two inch ginger piece, 2 green chillies and 2 tbs of coconut to paste using very little water. In a broad pan, mix salt, cooking soda, butter or ghee, well such that it forms foam ( those who frequently prepare this can avoid cooking soda, since I prepare it very occasionally added it), to this add I cup of maida, and add grinded items, mix well, then add 1/2 cup of curd and mix everything well. It is better if curd is more sour. Can sprinkle water if necessary ie if you feel batter is thick. Batter should be in consistency of urad dhal vada or like idly batter such that we take it in hand put it in oil.  Either by using hand or spoon, put the batter in oil, deep fry it. Serve hot along with coconut chutney. Today I prepared onion tomato vathakki aracha chutney which also will be nice for evening snacks items like baji, bonda and vada. Moroever kids and elders will like this bonda very much, since we grind everything nothing will come inbetween while they eat.

Tips for making aracha vitta sambar....

Ii

Usually my Kerala friends used to ask me, sambar in hotels of tamilnadu are so tasty, we never able to get that in our home, however we prepare that and asked me the secret for that. I think this is secret behind hotel sambars of tamilnadu. Dry fry, urad dhal, coriander seeds, dry red chillies, coconut and powder it. In oil, sauté, small onion, tomato green chillies ( more green chillies should be added), vegetables, most preferable for this sambar white pumpkin is best, I added white pumpkin and drumstick.....first add drumstick, when its cooked, add pumpkin, tamarind water, sambar powder (little enough), turmeric powder, salt, let everything boil. Then add cooked toor dhal and grinded powder, mix everything well. At last season in ghee with mustard seeds, urad dhall, cumin seeds, fenugreek seeds,hing powder, curry leaves, sauté well and add to the sambar and finally add coriander leaves. This sambar will be so tasty. Adding onion and tomato is optional in this sambar, can prepare this without that also.Thos who have not tried this yet, please try and give ur comments.