Puli Bongaralu (Masala Bonda)

Puli Bongaralu (Masala Bonda) is a popular Indian Appetiser
Author :
Category :
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


400 g - sour dosa batter (leftover batter can be used)

2 tbsp - Channa dal, soaked for 2 hours

1 tsp - Jeera

4 green chillies, chopped fine

2 onion, medium, chopped fine

1 inch - ginger, chopped fine

3 tsp each - curry leaves, coriander leaves, chopped fine


a pinch - Turmeric

1/8 tsp - baking soda

oil for deep frying


  1. Take (thick) sour dosa batter in a bowl, add all the above ingredients except oil.
  2. Beat well, heat oil, drop lemon-sized balls into oil and fry till light golden brown in colour.
  3. Remove and keep them on a paper napkin (to remove any excess oil)
  4. Serve as a tea time snack with any sauce or chutney,

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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