Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters

Preeti Tamilarasan

June 18, 2019

2767 Ratings

Time:Prep: 15 M|Cook: 30 M|Total: 45 M

Makes:5 Servings

Meal:Snack

Cuisine:South Indian Recipes

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.

Tapioca roots are ground with ginger and garlic to make the bonda flavourful. Tapioca is a starchy tuber which is cholestrol free. It is high in dietary fiber and is easy to digest.

Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee.

Try Some of Our Other Similar Tea Time Snack Recipes

Tapioca roots are ground with ginger and garlic to make the bonda flavourful. Tapioca is a starchy tuber which is cholestrol free. It is high in dietary fiber and is easy to digest.

Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee.

Try Some of Our Other Similar Tea Time Snack Recipes

Ingredients

280 Tapioca root

1/2 Gram flour (besan)

1 Rice flour

1 Onion, finely chopped

3 Green Chillies, finely chopped

1 Ginger, grated

Coriander (Dhania) Leaves, small bunch, chopped

1 Asafoetida (hing)

Salt, to taste

Oil, for cooking

Instructions for 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.

Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee.