Dosa Batter and Semolina Bonda

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 2 cups - dosa/idli batter
  • 1/4 cup - semolina
  • 2 tbsp - rice flour
  • 1 tbsp - green chilli paste
  • 1 tsp - mustard seeds
  • Curry leaves - a few, chopped finely
  • Coriander leaves - a few, finely chopped
  • Baking soda - a pinch
  • Salt - to taste
  • Oil - 2 tbsp

How to Make Dosa Batter and Semolina Bonda

  • Mix the semolina with the dosa batter and keep it aside for at least one hour.
  • When you are ready to make the bonda, add rice flour, baking soda, green chilli paste, chopped curry leaves, chopped coriander leaves and salt.
  • Heat oil in the deep vessel.
  • Temper the mustard in 1 tsp of oil and add to the batter.
  • Add water as needed to adjust the consistency of the batter.
  • Check the temperature of the oil just by dropping a small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying.
  • Now drop the batter in small balls directly to the oil, fry them till they are nice golden brown in colour.
  • Drop 8 to 10 small balls for every batch.
  • Don't over crowd them.
  • Repeat the same with remaining batter and fry them till nice golden brown colour.
  • Drain them in kitchen towel and serve hot with coconut chutney.
  • Recipe courtesy: Dishes from My Kitchen