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PrintRAGI THAYIR BONDA
Makes :
25
Preparation Time :
Cooking Time :
Preparation Method :
For Bonda
- Soak the ragi, black urad dal, toor dal, puffed rice, bengal gram for an hour.
- Grind them coarsely along with the chilli-ginger-coriander paste.
- Make even sized balls with this mixture.
- Heat oil in a kadai, deep fry the bondas.
For Curd
- Add the black salt, chaat masala to the curd and mix well.
- Put the bondas in the curd for 15-20 minutes.
- Take out and put the other bondas in the curd.
- Decorate with coriander and carrot gratings.
INGREDIENTS
For bonda
- 50 grams ragi
- 50 grams black urad dal
- 50 grams toor dal
- 50 grams puffed rice (aval)
- 50 grams bengal gram
- IDHAYAM Sesame Oil for frying
- 1¼ spoons salt
For curd
- 300 grams curd
- ½ teaspoon chaat masala
- ¼ teaspoon black salt
Grind to a paste
- 3 Green chillies
- Small bit of ginger
- 6 coriander leaves
6 comments for “Ragi Thayir Bonda”
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