Vegetable Bonda

If you have plans of visiting Basavangudi, try visiting UD (Upahara Darshini) which is there at the entrance of DVG road and near to Netkallapa circle and try this vegetable bonda there. I bet you will fall in love with vegetable bond which is served over there.

Its 2 per plate and served with kayi chutney. yummmy!!!!!.We are really missing Namma Bengaluru food badly. H asked me to try vegetable bonda as he was missing them badly. I recalled  the taste and tried it at home. luckily it came out well and here is the recipe for it.

You Need To Have:

For Batter:
1 cup gram flour/kadle hittu
2-3 tsp rice flour/akki hittu
1 tsp red chilly powdeer/achha kharada pudi
salt to taste

For Stuffing:
2 cup boiled and smashed potato
1/2 cup beans chopped
1/2 cup carrot chopped
1/2 cup frozen green peas
1/4 tsp red chilly powder
salt to taste

Method:

Mix all the ingrediants mentioned under stuffing and prepare lemon size balls out of it.

Sieve gram flour and rice(This is important else you will end up with lumps in the batter).Add salt and red chilly powder to it. add water little by little and prepare lumps free batter as shown below.This batter should not be too thin.

Heat oil for deep frying. dip each vegetable ball in gram flour batter  to coat entirely and deep fry them.

Serve hot with coconut chutney.

Idli[From Idli Rava]

Do you all know that  idli fermentation process breaks down the starches and  they are more readily metabolized by the body.Hence Doctors advice it during illness. Amma prepares, regular idli in regular idli cooker ,along with other types of south canara methods by using plantain leaves, jack fruit leaves etc. Each one has its own taste.I am missing all ...

Here I prepare only regular idly from Rava and also by using raw rice and here is the recipe

You Need To Have:
4 cups of Idli Rava/idli rave
1 cup black gram seeds/uddina bele
1/4 cup poha/dappa avlakki
salt to taste

Method:

Clean and wash idli rava, black gram seeds and poha and rinse them water for at least 5-6 hours.
Drain water from rava and keep it aside.

Then grind black gram seeds and poha  to smooth paste by adding water t it. (Using wet grinder really makes idli very soft and spongy). Shift it to container.

  Mix rava  it by adding salt and very little water. allow it to ferment for  8-10 hours. If  you reside in extreme weather conditions like me, then place idli batter container in hot water for 1 hour.

Greece idli plates with oil and pour  batter on it. and steam cook for 20-25 mins.

let it to cool down for 10 mins.With help of spoon taken them out from idli plate  and serve hot with chutney.