Healthy Maravalli Kizhangu Bonda Recipe (Spicy Tapioca Fritters)
Traditional South Indian Arbi bonda
Maravalli Kizhangu Bonda recipe is a traditional healthy South Indian style bonda recipe made from tapioca root. The bonda requires very few ingredients to prepare and is made healthy by pan frying it in less oil in a kuzhi paniyaram pan. Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney and a sweet like Jalebi to compliment the flavors and taste.
If you like this Maravalli Kizhangu Bonda Recipe, then you must try our evening tea time snacks like
- 280 grams Tapioca root
- 1/2 cup Gram flour (besan)
- 1 tablespoon Rice flour
- 1 Onion , finely chopped
- 3 Green Chillies , finely chopped
- 1 inch Ginger , grated
- Coriander (Dhania) Leaves , small bunch, chopped
- 1 pinch Asafoetida (hing)
- Salt , to taste
- Cooking oil , for cooking
How to make Healthy Maravalli Kizhangu Bonda Recipe (Spicy Tapioca Fritters)
To begin making the Healthy Maravalli Kizhangu Bonda Recipe (Spicy Tapioca Fritters), wash tapioca to remove mud. Peel off the outer skin and wash them again. Cut tapioca into small pieces.
Grind chopped tapioca with green chilies and ginger in a mixer grinder to smooth paste. Do not add water.
Transfer the paste to a bowl. Add finely chopped onion, asafoetida, coriander leaves, salt, besan and rice flour. Combine all the ingredients together and check the taste.
Make small balls of the bonda mixture. Heat paniyaram pan and add a few drops of oil in each cavity. Place the Maravalli Kizhangu Bonda balls into the cavities and pan fry them evenly until browned and crisp on both sides.
Cook on medium heat to make sure the tapioca root cooks well from the inside. For each batch, it took 10 mins to cook on low heat. Once done, remove the Maravalli Kizhangu Bonda from the pan and serve hot.
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.