Recipe for easy and quick evening snack made with whole wheat flour, Idli batter, veggies, herbs and spices. The bondas can be made in less than 20 minutes. Recipe with step by step pictures and video.
Godumai Bonda – Wheat Bonda is the perfect snack for the busy evenings. This road to deep fried heaven just takes 15-20 minutes. Whole wheat flour is mixed with Idli Dosai batter, veggies, herbs, spices and deep fried in Idhayam Mantra Groundnut Oil. The taste of deep fried food in groundnut oil can’t be beat. Idhayam Mantra Groundnut Oil is traditional, pure and natural. Groundnut oil has a high smoking point making it the perfect medium for deep frying. They are also very lite. These Bondas are so easy to make and are perfect for parties. The batter can be made in advance and deep fried when required. They don’t take a long time to fry, so the fried hot hot crispy bondas will be ready in minutes. Do try these at home. Also, don’t forget to fry these in Idhayam Mantra Groundnut oil. I am sure you will be hooked.
Here is the video of how to make Godumai Bonda – Wheat Bonda Recipe
Here is how to make Godumai Bonda – Wheat Bonda Recipe Take a bowl and add in the idli dosai batter. A little old batter will work well for this recipe. If you dont have old batter, its fine. The regular batter will work equally well. Add about half a cup of water and mix well to combine. Do not add more water. We can add more water later if necessary.
Add in the chopped veggies, herbs and spices. Add in the whole wheat flour / atta. I also add a little baking soda while making the batter so the bonda is lite and not dense. The addition of baking soda also helps in getting that deep golden colour on the bondas. Do not add much. A little will go a long way. I have added about 1/4 teaspoon. Also, adjust the green chillies according to your taste.
Mix well to combine. Add a tablespoon of groundnut oil to the batter and mix well again. The addition of oil at this stage will help in getting crispy and crunchy outer covering on the bondas. They will also stay crisp for a long time. The godumai bonda batter should not be too thin as it will consume more oil when fried. If the batter is too thick, it will fry up to be dense. It should be wet and sticky but not runny. See the video above to see the texture of the prepared batter.
Heat groundnut oil in a kadai. When the kadai is hot, drop spoonful’s of batter into the oil. Using a wet hand helps in scooping the batter and placing in oil. Be gentle when placing in oil. Fry for a couple of minutes, turning the bondas once in a while so they fry evenly.
Drain the fried bondas on paper towels. Serve hot. You do not need any chutney or dip for these bondas. They taste good on its own.
Godumai Bondas are ready. Enjoy!
1/2 cup onion, finely chopped 1/2 inch piece ginger, finely minced 2 green chillies, finely minced 1/4 cup coriander leaves, finely chopped 2 tablespoon curry leaves, finely chopped 1 cup idli dosai batter 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon cumin seeds 1/2 teaspoon sugar 1/4 teaspoon asafoetida 1/4 teaspoon baking soda 1/2 teaspoon black pepper, cracked 1 cup whole wheat flour / atta 1 tablespoon Idhayam Mantra Groundnut Oil Idhayam Mantra Groundnut Oil to deep fry
Take a bowl and add in the idli dosai batter. Add about half a cup of water and mix well to combine. Add in the chopped veggies, herbs and spices. Add in the whole wheat flour / atta. I also add a little baking soda while making the batter so the bonda is lite and not dense. The addition of baking soda also helps in getting that deep golden colour on the bondas.
Mix well to combine. Add a tablespoon of groundnut oil to the batter and mix well again.
Heat groundnut oil in a kadai. When the kadai is hot, drop spoonful’s of batter into the oil. Using a wet hand helps in scooping the batter and placing in oil. Be gentle when placing in oil. Fry for a couple of minutes, turning the bondas once in a while so they fry evenly.
Drain the fried bondas on paper towels. Godumai Bondas are ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
1/2 cup onion, finely chopped 1/2 inch piece ginger, finely minced 2 green chillies, finely minced 1/4 cup coriander leaves, finely chopped 2 tablespoon curry leaves, finely chopped 1 cup idli dosai batter 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon cumin seeds 1/2 teaspoon sugar 1/4 teaspoon asafoetida 1/4 teaspoon baking soda 1/2 teaspoon black pepper, cracked 1 cup whole wheat flour / atta 1 tablespoon Idhayam Mantra Groundnut Oil Idhayam Mantra Groundnut Oil to deep fry
Take a bowl and add in the idli dosai batter. Add about half a cup of water and mix well to combine. Add in the chopped veggies, herbs and spices. Add in the whole wheat flour / atta. I also add a little baking soda while making the batter so the bonda is lite and not dense. The addition of baking soda also helps in getting that deep golden colour on the bondas.
Mix well to combine. Add a tablespoon of groundnut oil to the batter and mix well again.
Heat groundnut oil in a kadai. When the kadai is hot, drop spoonful’s of batter into the oil. Using a wet hand helps in scooping the batter and placing in oil. Be gentle when placing in oil. Fry for a couple of minutes, turning the bondas once in a while so they fry evenly.
Drain the fried bondas on paper towels. Godumai Bondas are ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/godumai-bonda/
The only recipe you will need for making idli and dosai batter at home. Recipe with step by step pictures and video.
Idli and Dosai Batter revisited I have already shared my trusty idli recipe and dosai recipe. However many of you have messaged me over the years for a trusty batter recipe that’s good for idlis as well as for dosai. I have tweaked the ratios of dal and rice of my idli recipe to arrive at this multi purpose idli and dosai batter. This is my go to recipe nowadays and is a no-fail foolproof batter that keeps good for about 5 days. If you are a first timer or a beginner, check these tips before you start.
Here are some of the products used in this recipe that may be useful for you. Idli Rice https://amzn.to/3i48pRK Wet Grinder https://amzn.to/3AHH9ju Idli Cloth https://amzn.to/3zH3Jrc Idli Cloth 2 – https://amzn.to/3AHHYsA Cast Iron Dosai Pan https://amzn.to/39CtWfU
Here is the video of how to make all purpose idli dosai batter in a wet grinder
Here is the step by step pictorial of how to make all purpose idli dosai batter in a wet grinder
This is an all purpose batter that is good for making idli as well as dosai. The quality of ingredients is of utmost importance. Use only parboiled rice and unpolished white whole urad dal for making the batter. Do not use split urad dal. Wash the rice 2-3 times in water until the water runs clear. Washing the rice is very important for the resulting idlis to be softer and whiter. Soak for 4 hours.
Wash the urad dal once and soak in water. Soak for 4 hours.
Soak the fenugreek seeds in 100ml water. We will use the same water while grinding too. Soak for 4 hours.
Grind fenugreek seeds along with the water used for soaking. Grind for five minutes. Grinding the fenugreek seeds separately contributes for a very fluffy batter.
Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add 100ml of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Add water in 3-4 intervals. The dal should fluff up and fill the grinder. It should have increased about 2-3 times of its original volume. Grind for at least 20-30 minutes. After 20-30 minutes, transfer the dal mixture into a bowl and set aside.
We use Idly Rice for making idly batter. Par boiled rice is the only way to go for idli. Its also called as Salem Rice in Tamilnadu. Grind the soaked and drained rice for 20-30 minutes until smooth.
Grind the aval / poha to a powder and add it to the grinder. Sprinkle the aval using a spoon. Do not dump at once as they may clump up. Adding aval will help in making the fluffiest idlis. Aval is an already cooked product. So it will help in better fermentation.
Add 400 ml – 500 ml water in two intervals while grinding. Depending on the age of the rice, you might need to add a little bit more water while grinding. Add extra water if the batter is very thick.
After 20-30 minutes, transfer the rice mixture to the bowl and set aside. The batter should be smooth but so slightly like sand.
Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If its summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermenting. Use within 4-5 days.
To make Idli Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding. To make Dosai Dilute the batter with little water to pouring consistency. Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.
1 tumbler = 200 ml
5 tumblers (1 liter) idli rice / puzungal arisi 1 tumbler (200ml) whole unpolished white urad dal / vellai ulundu 2 tablespoon ( 30 ml) fenugreek seeds / vendayam 1/2 tumbler (100 ml) thick aval / poha / beaten rice 2 tablespoon ( 30 ml) rock salt
Total Water – 800ml – 100 ml water to grind fenugreek seeds (use soaking water) – 300 ml water to grind urad dal – 400 ml water to grind rice
Making the Batter
Wash the urad dal once and soak in water. Soak for 4 hours. Soak the fenugreek seeds in 100ml water. We will use the same water while grinding too. Soak for 4 hours. Grind fenugreek seeds along with the water used for soaking. Grind for five minutes. Grinding the fenugreek seeds separately contributes for a very fluffy batter.
Add the soaked and drained urad dal to the wet grinder. Remember the ground fenugreek is still lying in the grinder. Just dump the dal on top of it and add 100ml of water. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Add water in 3-4 intervals. The dal should fluff up and fill the grinder. It should have increased about 2-3 times of its original volume. Grind for at least 20-30 minutes. After 20-30 minutes, transfer the dal mixture into a bowl and set aside.
We use Idly Rice for making idly batter. Par boiled rice is the only way to go for idli. Its also called as Salem Rice in Tamilnadu. Grind the soaked and drained rice for 20-30 minutes until smooth. Grind the aval / poha to a powder and add it to the grinder. Sprinkle the aval using a spoon. Do not dump at once as they may clump up. Adding aval will help in making the fluffiest idlis. Aval is an already cooked product. So it will help in better fermentation.
Add 400 ml – 500 ml water in two intervals while grinding. Depending on the age of the rice, you might need to add a little bit more water while grinding. Add extra water if the batter is very thick.
After 20-30 minutes, transfer the rice mixture to the bowl and set aside. The batter should be smooth but so slightly like sand.
Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If its summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermenting. Use within 4-5 days.
To make Idli
Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.
To make Dosai
Dilute the batter with little water to pouring consistency. Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 24h
