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Breakfast

Breakfast Quesadilla

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Breakfast Quesadilla
This easy breakfast quesadilla recipe is so delicious! Serve this protein rich quesadilla for breakfast, lunch or dinner. Do try!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Eggs - 2
  2. Red chili sauce / Hot sauce - 1 tsp
  3. Salt to taste
  4. Kidney beans / pinto beans - 1/2 cup, cooked
  5. Butter / olive oil - 1 tbsp
  6. Green onion - 1 tbsp, chopped
  7. Coriander leaves - 1 tbsp, chopped
  8. Pickled jalapeños - 1 tbsp, chopped (optional)
  9. Whole grain tortillas - 2 (you can use any tortillas)
  10. Sharp cheddar cheese/ Mexican cheese - 1/2 cup
  11. Salsa or hot sauce, for serving
Instructions
  1. In a bowl, whisk the eggs with the salt and hot sauce, mix it well. Add the cooked beans and set aside.
  2. Take a pan, melt the butter over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until eggs are just set about 2-3 minutes. Transfer the mixture in a bowl to finish the cooking process( the eggs will finish cooking in the quesadilla). Stir in the green onions, coriander and jalapeño).
  3. In a separate large skillet or tawa, warm the tortillas over medium heat, flipping occasionally. Once the tortillas are slightly warm, sprinkle some of the cheese over one-half of the tortilla. Top the cheese scrambled egg mixture, the n top the scrambled egg with some cheese.
  4. Press the empty tortilla half over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about a minute, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook the second side until golden and crispy.
  5. Switch off the flame and transfer the quesadilla to a cutting board. Let it cook for few minutes to give it time to set, then slice each quesadilla into 2 slices with sharp knife. Serve immediately with salsa or hot sauce on the side.
Notes
  1. Use leftover Rotis if you don't have tortillas.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Breakfast Quesadilla step by step photo:

1. In a bowl, whisk the eggs with the salt and hot sauce, mix it well. Add the cooked beans and set aside.
breakfast quesadilla

2. Take a pan, melt the butter over medium heat until it’s bubbling. Pour in the egg mixture and cook, stirring often, until eggs are just set about 2-3 minutes. Transfer the mixture in a bowl to finish the cooking process( the eggs will finish cooking in the quesadilla).
breakfast quesadilla

3. Stir in the green onions, coriander and jalapeño.
breakfast quesadilla

4. In a separate large skillet or tawa, warm the tortillas over medium heat, flipping occasionally. Once the tortillas are slightly warm, sprinkle some of the cheese over one-half of the tortilla. Top the cheese scrambled egg mixture, the n top the scrambled egg with some cheese. Press the empty tortilla half over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about a minute, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook the second side until golden and crispy. Switch off the flame and transfer the quesadilla to a cutting board. Let it cook for few minutes to give it time to set, then slice each quesadilla into 2 slices with sharp knife. Serve immediately with salsa or hot sauce on the side.
breakfast quesadilla

Sabudana Khichdi

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Sabudana Khichdi
Sabudana Khichdi is a perfect food for those on a fast but generally wiped off by others in a family who are not on a fast also. Super easy and delicious to make. Enjoy this tempting khichdi whether you are fasting or not. Give it a go!
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. Sabudana (sago) - 1 cup, washed and soaked in 1/4 cup water for 6-8 hrs or overnight)
  2. Ghee - 1/5 Tbsp
  3. Cumin seeds - 1 tsp
  4. Green chilies - 2, chopped
  5. Potatoes - 1, medium, boiled and cubes
  6. Peanuts - 1/2 cup, crushed coarsely
  7. Sendha Salt - 1 Tsp
  8. Coriander leaves - 2 tbsp, chopped
  9. Lemon juice - 1 tbsp
  10. Pomegranate seeds for garnish (optional)
Instructions
  1. Wash the sabudana for 3-4 times thoroughly under running water and soak it in water just enough to cover the sabudana. Don’t add too much of water (as shown in the video).
  2. In the morning, you will see the sabudana dry and each sabudana grain separate. Stir it gently with spoon.
  3. Add crushed peanuts and mix it gently with sabudana.
  4. Heat ghee in a pan, add cumin seeds, let it crackle. Add green chilies, boiled potatoes. Sauté for couple of minutes or until potatoes are slightly crisp.
  5. Add sabudana and peanut mixture and sendha salt. Mix it gently and cover with a lid for 3 minutes or until sabudana is cooked and translucent.
  6. Squeeze lemon juice and add coriander leaves. Mix it gently. Switch off the flame.
  7. Take it out in a serving bowl and garnish with coriander leaves and pomegranate pearls.
  8. Serve hot with tea/coffee or yogurt or as it is! It tastes delicious.
Notes
  1. Don’t soak the sabudana in too much of water, just enough to cover the sabudana.
  2. You will notice that sabudana turns translucent when it’s cooked and it’s time to switch off the flame.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Sabudana Khichdi step by step photo:

1. Wash the sabudana for 3-4 times thoroughly under running water and soak it in water just enough to cover the sabudana. Don’t add too much of water (as shown in the video).

2. In the morning, you will see the sabudana dry and each sabudana grain separate. Stir it gently with spoon.
sabudana khichdi

3. Add crushed peanuts and mix it gently with sabudana.
sabudana khichdi

4. Heat ghee in a pan, add cumin seeds, let it crackle. Add green chilies, boiled potatoes. Sauté for couple of minutes or until potatoes are slightly crisp.
sabudana khichdi

5. Add sabudana and peanut mixture and sendha salt. Mix it gently and cover with a lid for 3 minutes or until sabudana is cooked and translucent.
sabudana khichdi

6. Squeeze lemon juice and add coriander leaves. Mix it gently. Switch off the flame.

7. Take it out in a serving bowl and garnish with coriander leaves and pomegranate pearls.
Serve hot with tea/coffee or yogurt or as it is! It tastes delicious.
sabudana khichdi

Murmura Poha

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Murmura Poha
Bhel puri or jhal muri is very common widely available street food made from murmura or puffed rice. This recipe is a different yet very tasty version of poha because instead of flattened rice, I have used puffed rice. It’s very light yet very filling. Very quick and easy to make. All in all a satiating dish and is going to be loved by all age groups.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Puffed rice - 2 cups
  2. Peanuts - 1/4 cup
  3. Cashew nuts - 7-8 ( halved )
  4. Cumin seeds - 1/2 Tsp
  5. Mustard seeds - 1/2 Tsp
  6. Asafoetida - 1/4 Tsp
  7. Onions - 1 medium, sliced
  8. Green chili - 2, chopped
  9. Ginger - 1 inch piece, chopped
  10. Salt to taste
  11. Red chili powder - 1/2 Tsp
  12. Turmeric powder - 1/2 Tsp
  13. Tomatoes - 1, medium, chopped
  14. Green peas - 1/4 cup
  15. Curry leaves - 1 sprig
  16. Lemon juice - 1 Tbsp
  17. Coriander leaves - 2 Tbsp, chopped
  18. Oil - 2 Tbsp
Instructions
  1. Wash the puffed rice 2 times and place it in a sieve for 5 minutes to drain out all the excess water.
  2. Heat 1 tbsp oil in a pan. Add the peanuts and cashew nuts and roast them on a medium flame for 2 minutes or till light golden in color. Take it out and keep it aside.
  3. In a same pan, add cumin seeds, mustard seeds, asafoetida and sauté for 30 seconds or until they start spluttering.
  4. Add the onions, sauté for 30 seconds and add green chilies and ginger and sauté for a minute. Add the salt, red chili powder and turmeric powder. Mix it well.
  5. Add in the chopped tomatoes, green peas and curry leaves, mix it well and cover with a lid and let it cook for 2-3 minutes or until tomatoes and peas are soft.
  6. Now, add the murmura and toss it gently (without breaking the murmura) with the masala. Add in the roasted peanuts and cashews. Mix it gently and cook it for a minute. Squeeze in lemon juice and put chopped coriander leaves. Mix it well.
  7. Garnish with coriander leaves and a slice of lemon and serve hot with tea/ coffee.
Notes
  1. Do not cover after you add roasted peanuts and cashews, otherwise they will turn soggy.
Hungry soul by Abha https://hungrysoulbyabha.com/
Recipe Video:

How to make Murmura Poha step by step photo:
1. Wash the puffed rice 2 times and place it in a sieve for 5 minutes to drain out all the excess water.
murmura poha

2. Heat 1 tbsp oil in a pan. Add the peanuts and cashew nuts and roast them on a medium flame for 2 minutes or till light golden in color. Take it out and keep it aside.
murmura poha

3. In a same pan, add cumin seeds, mustard seeds, asafoetida and sauté for 30 seconds or until they start spluttering. Add the onions, sauté for 30 seconds and add green chilies and ginger and sauté for a minute. Add the salt, red chili powder and turmeric powder. Mix it well. Add in the chopped tomatoes, green peas and curry leaves, mix it well and cover with a lid and let it cook for 2-3 minutes or until tomatoes and peas are soft.
Now, add the murmura and toss it gently (without breaking the murmura) with the masala. Add in the roasted peanuts and cashews. Mix it gently and cook it for a minute. Squeeze in lemon juice and put chopped coriander leaves. Mix it well. Garnish with coriander leaves and a slice of lemon and serve hot with tea/ coffee.
murmura poha
murmura poha
murmura poha

Sooji Balls

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Sooji Balls
Easy to make this mouth-watering treat, steamed sooji balls is sure to be loved by young and old alike! Serve it for breakfast or as a snack!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Sooji/Semolina - 2 cups
  2. Water - 3 cups
  3. Chili flakes - 1 tsp
  4. Ginger - 1 inch piece ( grated )
  5. Salt to taste
  6. Mustard seeds - 1 tsp
  7. Cumin seeds - 1 tsp
  8. Sesame seeds - 1 tsp
  9. Dry red chili - 1-2
  10. Curry leaves - 8-10
  11. Urad dal - 1 tsp
  12. Chana dal - 1 tsp
  13. Asafoetida - 1/8 tsp
  14. Grated coconut - 2 tbsp
  15. Sambar masala - 1 tsp
  16. Coriander leaves - 2 tbsp ( chopped )
  17. Lemon juice - 1 tbsp
  18. Oil - 3 tbsp + for greasing the hands
Instructions
  1. Take 3 cups of water in a kadhai, add chili flakes, grated ginger and salt. Let it come to a boil. Add semolina and 1 tbsp of oil. Mix it well till the mixture is thick. Make sure there are no lumps. Switch off the flame and cover it with a lid and let it rest for 10 minutes.
  2. Open the lid and transfer the mixture in a bowl. Grease your hands and knead the mixture till it is smooth.
  3. Now, take a mixture and shape it into small round balls.
  4. In a steamer, add 1 1/5 cups of water and let it boil. Keep the balls on a steamer plate and steam for 20 minutes on a medium flame. Remove the balls from the steamer and keep it aside.
  5. In a meanwhile, heat remaining 2 tbsp of oil, add asafoetida, mustard seeds, cumin seeds, sesame seeds, dry red chili, urad dal, chana dal, grated coconut, salt and sambar powder. Let it sauté for few seconds or until the dals turn light brown in color. Now add 2 tbsp of water so that the tempering does burn.
  6. Now add the balls and toss it well with the tempering. Cover and let it rest for 2 minutes. Garnish with coriander leaves and squeeze some lemon juice.
  7. Serve hot and enjoy!!
Notes
  1. Make sure you don’t over steam the balls, else it will be rubbery.
  2. Shape the mixture into balls, when it is warm, otherwise it will be difficult to form the balls
Hungry soul by Abha https://hungrysoulbyabha.com/

Recipe Video:

How to make Sooji Balls step by step photo:

1. Take 3 cups of water in a kadhai, add chili flakes, grated ginger and salt. Let it come to a boil.
1_Step

2. Add semolina and 1 tbsp of oil.
2_Semolina
3_Oil

3. Mix it well till the mixture is thick. Make sure there are no lumps.
3_Mix

4. Switch off the flame and cover it with a lid and let it rest for 10 minutes.
4_Cool

5. Open the lid and transfer the mixture in a bowl.
5_Transfer

6. Grease your hands and knead the mixture till it is smooth. Now, take a mixture and shape it into small round balls.
6_dough

7. In a steamer, add 1 1/5 cups of water and let it boil. Grease the steamer with oil.
7_grease

8. Keep the balls on a steamer plate and steam for 20 minutes on a medium flame.
8_1_Add
8_2_steam

9. Remove the balls from the steamer and keep it aside.
8_3_ready

10. In a meanwhile, heat remaining 2 tbsp of oil, add asafoetida, mustard seeds, cumin seeds, sesame seeds, dry red chili, urad dal, chana dal, grated coconut, salt and sambar powder.
10_1_add

11. Let it sauté for few seconds or until the dals turn light brown in color. Now add 2 tbsp of water so that the tempering doesn’t burn.
10_2_add

12. Now add the balls and toss it well with the tempering. Cover and let it rest for 2 minutes.
12_1
12_2
12_3

13. Garnish with coriander leaves and squeeze some lemon juice.
13_1
13_2

14. Serve hot and enjoy!!
14_serve

Rava Idli / Sooji Idli

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Rava Idli / Sooji Idli
Well, you love idlis, but what if you have no batter on hand? Here is a quick and equally tasty version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix!
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Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients for the batter
  1. Rava / Sooji / Semolina - 1 cup
  2. Yogurt - 1/2 cup
  3. Water - 1 cup
  4. Salt to taste
  5. Eno fruit salt - 3/4 Tsp
  6. Coriander leaves - 2 Tbsp, chopped
  7. Carrots - 2 Tbsp, grated
Other ingredients
  1. Oil - 1 Tsp
  2. Ghee - 1/2 Tsp
  3. Mustard seeds - 1/2 Tsp
  4. Cumin seeds - 1/2 Tsp
  5. Urad dal split - 1/2 Tsp
  6. Curry leaves - 5-6, chopped
  7. Cashew nuts - 4-5, broken
  8. Asafoetida - a pinch
  9. Green chili - 2, finely chopped
  10. Ginger - 1 inch piece, finely chopped
  11. Oil for greasing the Idli moulds
For the batter
  1. Combine all the ingredients together, except the fruit salt, with one cup of water in a deep bowl, mix well and keep aside for 20 minutes
How to proceed
  1. Heat the oil and ghee in a non-stick pan or tadka pan. Add the mustard seeds, cumin seeds, urad dal, curry leaves, asafoetida, broken cashews, green chilies and ginger. Mix well and sauté on a medium flame for a minute.
  2. Add this tempering to a prepared batter and mix well.
  3. Just before steaming, add the fruit salt and 2 tsp of water over the batter.
  4. When the bubbles form, mix gently.
  5. Pour a little batter into each greased Idli mould and steam the idlis for 10-12 minutes or until the idlis are cooked.
  6. Cool slightly, demould and serve immediately with sambar and coconut chutney.
Hungry soul by Abha https://hungrysoulbyabha.com/

Savory Semolina Cake

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Savory Semolina Cake
Delicious savory cake packed full of veggies is super easy to make. Perfect for breakfast or tea time. This can be packed in kids lunch box too. Over all, a sure-shot hit with the entire family!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Sooji / Semolina - 1 cup
  2. Yogurt - 1 cup
  3. Water - 1/4 cup
  4. Carrot - 1 medium size chopped finely
  5. Beans - 4, chopped finely
  6. Frozen Peas a handful
  7. Broccoli - 2 florets, finely chopped
  8. Corns - 1/4 cup
  9. Green Chilies - 1 chopped finely
  10. Ginger - 1 Tbsp grated
  11. Turmeric Powder - 1 Tsp
  12. Salt to taste
  13. Sugar - 1 Tbsp
Ingredients for tempering
  1. Oil - 4 Tbsp
  2. Mustard Seeds - 1 Tsp
  3. Cumin Seeds - 1 Tsp
  4. Sesame Seeds - 1 Tsp ( I used the black sesame)
  5. Baking Soda - ¾ Tsp
Instructions
  1. Preheat oven to 200 degree C / 400 degree F. Line a baking pan with parchment paper and grease it with oil.
  2. Mix all ingredients except the tempering ingredients. Let it sit for 5 mins.
  3. Make seasoning, heat oil and add mustard, cumin and sesame seeds. Let it sizzle.
  4. Pour it into the batter and mix well.
  5. Add in baking soda and mix well.
  6. Pour it in the prepared pan and sprinkle some sesame seeds over the batter. Bake for 35 to 40 mins. Insert a toothpick to check. If the toothpick comes out clean then the cake is done.
  7. Remove it from oven and let it cool down for 10 minutes.
  8. Remove it from tin and cool it down. Slice and serve.
Notes
  1. You can omit or add any veggie as per your preference.
Hungry soul by Abha https://hungrysoulbyabha.com/

Whole Wheat Paniyaram / Whole Wheat Appe

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Whole Wheat Paniyaram / Whole Wheat Appe
This quick snack will get full marks in all aspects - taste, health and satisfaction for moms and kids! Made easily with whole wheat flour (atta), onions and some spices. This quick whole wheat appe is not only nutritious but also yummy and handy for kids to hold, dunk and gobble up! No fuss, no mess, it is perfect to be packed as a mid-day snack along with tomato ketchup, or a homemade accompaniment like chutney or Sambar.
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Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Ingredients
  1. Whole wheat flour / Atta - 1 cup
  2. Sooji / Rava / semolina - 1/2 cup
  3. Curd - 1/2 cup
  4. Water - 1 cup or as needed
  5. Eno Fruit Salt - 1 Tsp (you can use 1/2 tsp of baking soda)
  6. Salt to taste
  7. Oil
Ingredients for the tempering
  1. Oil - 1 Tbsp
  2. Mustard seeds - 1 Tsp
  3. Cumin seeds - 1 Tsp
  4. Onions - 1, medium sized, finely chopped
  5. Curry leaves - 1 sprig
  6. Green chilies - 1, finely chopped
Instructions
  1. Take wheat flour, sooji, curd, salt in a bowl. Add water slowly to make a little thick batter.
  2. Heat oil in a pan, add in all the ingredients given for seasoning. Fry for a min.
  3. Pour this over the batter and mix well.
  4. Heat the appe mound on a medium flame and grease it using little oil.
  5. Now add in eno fruit salt to the batter and mix well. It will get frothy.
  6. Pour a spoonful of batter into each of the appe cavity and cook using little oil till they turn golden brown in color on the lower surface.
  7. Turn each appe upside down using a fork and cook till they are golden brown in color from the other side.
  8. Repeat with the remaining batter to make more appes.
  9. Remove and serve hot with coconut chutney or tomato chutney.
Hungry soul by Abha https://hungrysoulbyabha.com/

Rava Dhokla / Sooji Dhokla

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Rava Dhokla / Sooji Dhokla
Dhokla may originally be a Gujarati snack but slowly has become the household snack all over India. This Rava Dhokla is very easy and quick to make, without requiring any grinding or fermenting, yet it is as fluffy and tasty as you would expect a dhokla to be, making it an ideal dish to whip up for breakfast or evening tea time. Give it a go!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients for the batter
  1. Semolina ( Sooji/Rava) - 1 cup (I used the fine variety)
  2. Yogurt - 3/4 cup
  3. Ginger green chili paste - 1 1/2 Tsp
  4. Oil - 1 Tbsp
  5. Salt to taste
  6. Eno Fruit salt - 1 1/2 Tsp
  7. Asafoetida - 1/4 Tsp
Ingredients for the tempering
  1. Mustard seeds - 1 Tsp
  2. Sesame seeds - 1 Tsp
  3. Green chilies - 2 (slit)
  4. Curry leaves - 8-10
  5. Oil - 1 Tbsp
  6. Coriander leaves - 1 Tbsp
  7. Fresh grated coconut - I Tbsp (optional)
Instructions
  1. Combine the rava, yogurt, ginger green chili paste, salt and 1 cup of water in a deep bowl and whisk well. Cover with a lid and let it rest for 30 minutes.
  2. Just before steaming the dhokla, add eno fruit salt. When bubbles form, mix gently.
  3. Pour the batter immediately into a greased thali and shake the thali clockwise to spread the batter in an even layer.
  4. Steam in a steamer for 12-14 minutes till the knife inserted inside the batter comes out clean.
  5. Heat the remaining 1 tbsp of oil in a small non stick pan or tadka pan. Add mustard seeds and sesame seeds. Let them splitter. Add slit green chilies and curry leaves .Sauté them on a medium flame for few seconds. Switch off the flame.
  6. Pour the tempering over the dhokla. Spring the coriander and fresh coconut evenly over it.
  7. Cool slightly and cut into equal sized square pieces and serve.
Notes
  1. Make sure that steamer is properly heated (at least 4-5 minutes) before placing the plates filled with batter in it otherwise dhokla will take more time to cook and may not turn spongy.
  2. After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy.
  3. Steam batter over medium flame to make them spongy. Do not steam it on high flame otherwise it will not cook from inside.
Hungry soul by Abha https://hungrysoulbyabha.com/

Vegetable Upma

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Vegetable Upma
Serves 3
Vegetable Upma is an all time favorite breakfast or snack that is enjoyed all over India and across the world too. What makes the Vegetable Upma such a great hit is the fact that it doesn't require pre-preparation, involves no fermentation and is absolutely fuss-free! Just serve with chutney, sambhar or simply a cup of curds to make a lovely meal.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Chopped vegetables ( carrot, french beans, green peas, capsicum) - 1 cup
  2. Onion - 1, medium, chopped
  3. Semolina/Sooji/Rava - 1 cup
  4. Ghee/Oil - 2 Tbsp
  5. Mustard seeds - 1/2 Tsp
  6. Chana Dal - 1 Tsp
  7. Urad Dal - 1 Tsp
  8. Curry leaves - 6-8
  9. Asafoetida - 1/4 Tsp
  10. Salt to taste
  11. Green chilies - 1 Tsp, chopped
  12. Ginger - 1 inch piece, chopped
  13. Coriander leaves - 2 Tbsp
  14. Lemon juice - 1 Tbsp
Instructions
  1. Roast the semolina in a pan for 2-3 minutes until the raw flavor is gone.
  2. Heat ghee in a deep non-stick pan. Add the mustard seeds, Chana dal, Urad dal, asafoetida, onions and curry leaves and sauté on a medium flame for 1-2 minutes. Add ginger and green chilies, mix well and cook it for a minute.
  3. Now add all the veggies ( carrots, green peas, French beans and capsicum). Sauté on a medium flame for 3-4 minutes.
  4. Add the roasted semolina and mix it with all the veggies. Then add 3 1/2 cups of hot water, salt and cook on a medium flame for 2-3 minutes, while stirring occasionally.
  5. Add the coriander leaves and lemon juice and cook on a medium flame for 2 minutes. Add the remaining 1 tbsp of ghee and mix well. When all moisture has been absorbed by the semolina, cover it with a lid and let it cook on a low flame for 2 minutes. Upma is ready to serve. Serve hot.
Hungry soul by Abha https://hungrysoulbyabha.com/

Mysore Bonda

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Mysore Bonda
Serves 4
Mysore Bonda is one of the most popular snacks originating from Mysore (Karnataka). It can be served as an evening snack with Chutney, Sambhar and a cup of coffee or added to a breakfast platter along with Idly, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering bonda will surely put a smile on your face.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. All purpose flour (Maida) - 1 cup
  2. Rice flour - 1/4 cup
  3. Salt - 1 Tsp or to taste
  4. Baking soda - 1/2 Tsp
  5. Cumin seeds - 1/2 Tsp
  6. Yogurt - 1/2 cup (sour yogurt works the best)
  7. Water - 3/4 cup
  8. Ginger - 1 Tsp (finely chopped)
  9. Green chili - 1 (finely chopped)
  10. Curry leaves - 6 to 8 (roughly chopped)
  11. Coriander leaves - 2 Tbsp (finely chopped)
  12. Oil - To fry the bondas
Instructions
  1. To make batter, mix all the dry ingredients together - All purpose flour, rice flour, salt, baking soda and cumin seeds. Add yogurt, mix it well. Now add the water to make thick batter. Add remaining ingredients - ginger, green chili, curry leaves and coriander leaves. Set aside for about 15-20 minutes. Batter will be light and fluffy.
  2. Heat the oil on medium heat. To check if the oil is ready, put little batter in the oil. The batter should sizzle and come up but not change color right away. If oil is very hot, bondas will not cook through and will not be crispy.
  3. Place about 2 Tbsp of batter into the oil with your fingers . Fry bondas in small batches. Fry them until golden brown from all sides. This should take about 3-4 minutes.
  4. Mysore bonda should be crispy from outside and soft inside.
  5. Serve them with coconut chutney, tomato chutney or any chutney of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/
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