Instant Bonda with Coconut chutney and Onion Sambar

Instant Bonda with Coconut chutney and Onion Sambar

 Ingredients:
Maida flour - 1 and 1/2 Cups
Rice flour - 1/2 cup
Sour Curd - 1 cup
Green chillies - 5
Soda salt - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Chopped ginger- 1/2 teaspoon

Instant Bonda with Coconut chutney and Onion Sambar

Chopped Onions - 1cup
Slited coconut pieces - 1 tablespoon
Salt - To taste
Oil - For Frying the bondas

Method:

• Mix the flours along with salt, soda salt and curd and leave it for 30 mins


• After half an hour, add chopped ginger, green chillies, cumin seeds and slit coconut pieces and mix well


• Heat the oil in the pan and test if the oil is ready for frying the bondas. Take small balls of dough and gently drop it in the oil 


• Fry the bondas till it becomes crisp in medium flame on both the sides


• Remove the fried bondas and place it in a plate having a tissue paper to drain the excess oil 


• The delicious Maida bonda is ready to serve

COCONUT CHUTNEY

Coconut chutney and Onion Sambar

This is one of the most ubiquitous side dishes, in all of south india. Idli, dosa or vada, any savoury snack is generally accompanied by coconut chutney. This popular accompaniment can also be readied in minutes.

  Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 servings

Ingredients

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Tempering1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3. Refrigerate and use as required.
   • Sambar onion – 15 to 20 Nos
   • Tomato – 1 No (medium size)
   • Green Chilli - 2
   • Thuvar dhal(Pigeon Peas) – 1 cup
   • Tamarind – small lemon size
   • Sambar Powder – 1 tablespoon
   • Turmeric powder – ¼ teaspoon
   • Salt – 1 teaspoon or as per taste
   • For seasoning:
   • 2 tablespoon oil
   • Half teaspoon mustard
   • A pinch of asafeotida powder
   • Few curry leaves
   • Fresh coriander leaves - few

Method:
Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
Soak tamarind in water and squeeze out the juice. It should be of 2 cups.
Peel the onion and keep it whole. Cut tomato into medium size pieces Slit the green chillies lengthwise.
In a kadai put the oil (preferably gingelly oil) and when it is hot add mustard. When it pops up add asafotida and whole onions, green chillies, curry leaves and fry till the onion looks glossy. Add tomatos pieces and fry for just one minute. Then add tamarind juice along with sambar powder, turmeric and salt. Cook on medium flame till it boils well. Then add the cooked dhal mashed. Stir and cook till all blends well and thick. Remove it and garnish wish fresh coriander leaves.