Kadalai Maavu Bonda (Besan Bonda) is one of those snacks that fills the kitchen with an irresistible aroma while you fry them up. These golden fritters are crispy on the outside and soft inside, packed with the savory flavors of onion, ginger, and green chillies. The combination of besan and rice flour gives them just the right texture, not too dense and not too airy.
I make these often on weekends when I want something simple but satisfying. They come together quickly with pantry staples, and everyone enjoys them warm with a spoonful of chutney on the side.
About the Recipe
This recipe gives you crispy, savory bondas without much fuss. The batter comes together in one bowl, and you only need a handful of everyday ingredients. The rice flour adds a lovely crunch while the besan holds everything together and brings that earthy, nutty flavor. Fresh curry leaves and coriander give each bite a burst of freshness, and the ginger and green chillies add just enough warmth.
These bondas work beautifully as an evening snack or as part of a larger spread during gatherings. They taste best when fried fresh and served immediately.
Why you will love this recipe
These bondas are simple to prepare and come together in under half an hour. You do not need any fancy equipment or hard to find ingredients. The batter is forgiving, so even if you are new to frying, you can get good results. The texture is addictive, with a crisp outer shell that gives way to a tender, flavorful center.
The onions soften just enough while frying, and the herbs stay bright and fragrant. Because the recipe uses both besan and rice flour, the bondas stay crisp longer than those made with only one type of flour. They pair wonderfully with coconut chutney, tomato sauce, or even a hot cup of chai.
Cooking Tips
Make sure your batter has a thick consistency, similar to idli batter. If it is too runny, the bondas will spread in the oil and lose their shape. Add water slowly and mix well after each addition. Heat the oil properly before you start frying.
Test by dropping a tiny bit of batter into the oil; it should rise slowly to the surface. Fry on medium heat so the insides cook through without burning the outside. I usually scoop the batter with a spoon and gently slide it into the oil rather than dropping it from a height.
Serving and Storing Suggestions
This recipe makes about 12 to 15 small bondas and takes around 20 minutes to prepare and cook. Serve them hot right after frying for the best texture and flavor. They pair beautifully with coconut chutney, mint chutney, or tomato ketchup. You can store leftover bondas in an airtight container at room temperature for up to a day, but they are best enjoyed fresh. Reheat them in a hot oven or air fryer for a few minutes to restore some of the crispness before serving.
Similar Recipes
- Medu Vada
- Masala Vada
- Onion Pakoda
- Aloo Bonda
- Mysore Bonda
Nutrient Benefits
Besan is a good source of plant based protein and fiber, which helps keep you full longer. It also provides iron and folate, important nutrients for overall health. Rice flour is naturally gluten free and easy to digest. Onions add antioxidants and a small amount of vitamin C, while ginger supports digestion and has anti inflammatory properties.
Fresh coriander and curry leaves contribute vitamins and minerals in small amounts. Because these bondas are deep fried, enjoy them in moderation as part of a balanced diet.
Kadalai Maavu Bonda (Besan Bonda)
Ingredients
- 1/4 cup Kadalai Maavu / Besan Flour / Gram Flour
- 1/4 cup Rice Flour
- 1 Onion finely chopped
- 1 Ginger grated
- 3 Green Chillies
- few Curry Leaves
- handful Coriander Leaves chopped
- as required Oil
- as per taste Salt
Instructions
- Combine the gram flour, rice flour, ginger, salt, onions, green chillies, curry leaves and coriander leaves in a large bowl.
- Add enough water and mix well to a thick batter.
- Heat oil in a frying pan.
- Make small balls of the batter and deep fry till golden brown.
- Remove and drain excess oil.
- Serve as a snack with coconut chutney.
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Frequently Asked Questions
Can I use only besan flour instead of mixing it with rice flour?
You can, but the texture will be softer and less crispy. The rice flour adds crunch and helps the bondas hold their shape better during frying.
Why are my bondas not crispy?
The batter might be too thin, or the oil temperature could be too low. Make sure the batter is thick and the oil is hot enough before you start frying.
Can I prepare the batter ahead of time?
It is best to fry the bondas soon after mixing the batter. If the batter sits too long, it can become watery as the onions release moisture. If you need to wait, stir it well before frying.
How do I know when the oil is ready for frying?
Drop a small amount of batter into the oil. If it rises slowly to the surface without browning immediately, the oil is at the right temperature. If it sinks, the oil is too cold.
Can I make these bondas in an air fryer?
Yes, you can air fry them at 180 degrees Celsius for about 12 to 15 minutes, flipping halfway through. They will be less crispy than deep fried but still tasty.
