Healthy Spicy Tapioca Bondas – Low Oil South Indian Fritters

Healthy Maravalli Kizhangu Bonda Recipe – Spicy Tapioca Fritters

Indulge in the taste of South India with the Healthy Maravalli Kizhangu Bonda, a delightful and nutritious twist on the traditional tapioca fritters. Also known as spicy tapioca fritters, these crispy golden snacks are the perfect option for a tea-time treat. What sets this recipe apart is its health-conscious preparation – instead of deep-frying, the bondas are cooked in a kuzhi paniyaram pan, allowing you to enjoy this snack with minimal oil, making it a lighter yet equally tasty alternative. Whether served with Coconut Chutney or Green Chutney, or paired with a cup of hot South Indian Filter Coffee, this bonda is sure to satisfy your cravings for a savory snack.

Ingredients:

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4-5

Instructions:

1. Prepare the Tapioca Root:

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   • Begin by thoroughly washing the tapioca root to remove any dirt or mud. Peel off the outer skin and wash it again.
   • Cut the tapioca into small pieces for easier grinding.

2. Grind the Tapioca:

   • In a mixer grinder, grind the chopped tapioca pieces along with the green chillies and ginger into a smooth paste. Ensure not to add any water to achieve the right consistency.

3. Prepare the Bonda Mixture:

   • Transfer the tapioca paste to a large mixing bowl.
   • Add finely chopped onion, a pinch of asafoetida (hing), freshly chopped coriander leaves, salt, gram flour (besan), and rice flour.
   • Mix everything together well. Taste the mixture and adjust the salt if necessary. The mixture should be slightly thick and easy to shape into small balls.

4. Shape the Bondas:

   • Take small portions of the mixture and roll them into round bonda balls using your hands.

5. Pan Fry the Bondas:

   • Heat a kuzhi paniyaram pan on medium heat. Once hot, add a few drops of oil to each cavity of the pan.
   • Place the Maravalli Kizhangu Bonda balls into the cavities, ensuring there is enough space between them.
   • Cook the bondas on medium heat for about 10 minutes per batch, flipping them occasionally to ensure they cook evenly and get crisp and golden on all sides.
   • Be sure to cook on low to medium heat so the tapioca cooks well from the inside while the outer layer turns crispy and brown.

6. Serve:

   • Once done, remove the bondas from the pan and place them on a paper towel to remove any excess oil.
   • Serve these crispy, golden Healthy Maravalli Kizhangu Bondas hot with a side of Coconut Chutney or Green Chutney for an authentic touch.

Tips for the Perfect Maravalli Kizhangu Bonda:

• Consistency of the batter: The consistency of the mixture should be thick enough to shape into balls but not too stiff. If it’s too runny, add a bit more gram flour or rice flour to thicken it.

• Pan frying: Using the kuzhi paniyaram pan ensures minimal oil usage while still giving the bondas a nice crisp texture. If you don’t have this pan, you can use a non-stick skillet, but it might require a little more oil.

• Tapioca preparation: Be sure to chop the tapioca into small pieces before grinding to ensure it blends smoothly without the need for water.

• Add spice to taste: Adjust the green chillies and ginger according to your spice preferences for a milder or spicier version.

Nutritional Information (Per Serving):

Healthy Maravalli Kizhangu Bonda is an ideal snack for anyone looking to enjoy the authentic taste of South Indian cuisine in a healthier way. With its minimal oil content, it provides a guilt-free snack option that still delivers all the flavors and textures you love. Enjoy it with your favorite chutney or simply as it is for a filling and nutritious snack!