Masala Idli Bonda | Idli Bonda Recipe | Masterchefmom's MIB | Gluten Free and Vegan Snack Recipe

Hi Supermoms,

I have earlier shared that whenever I make a batch of idli/dosai batter, they take different shapes and forms over course of the week 😂. 

My latest creation from  this batter is the Masala Idli Bonda. Usually the dosai or Adai batter turns sour after 3-4 days and paniyaram or punugulu is made to make it more delicious and can hide the sourness . 

There are two things special about this snack. Firstly, Hindustan Times had featured me in their Sunday Brunch Magazine in their cover as 'India's Best Food Blogs'. I was elated and humbled .  Once again, it is only because of the love and encouragement given by all my readers that this achievement was possible. Grateful to each and every one for the love💕. I also have to thank my family for their unconditional love and support 💖.

Secondly, to celebrate this I wanted to cook a delicious brunch with a newly created dish from my kitchen.

Masala Dosai is always a favourite and as the occasion was really special, I made Mysore Masala Dosai . Then, instead of vadai, used the idli/dosai batter to make a bonda mix using boiled and mashed potatoes and spices( the masala) . 

Sounds interesting ? Let me tell you, the taste was simply amazing. If you fry it in the oil with right temperature, it does not soak up oil. All the MIB's ( Masala Idli Bonda) disappeared in a jiffy. 

How can a special platter not have a sweet ? So, I made Payatham Paruppu Payasam / Moong Dal Kheer to celebrate the special Sunday Brunch Platter. 

Masala Idli Bonda:

Preparation time : 20 minutes

Cooking time : 30 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

2 cups idli or idli/dosai batter ( let the batter be thick)

For the masala:

1 large potato ( boiled, peeled and mashed roughly)

1 onion ( finely chopped)

1/8 teaspoon turmeric powder

1/4 cup coriander leaves ( roughly chopped)

5-6 mint leaves ( roughly chopped) ( optional)

salt to taste 

oil to deep fry ( I use refined ground nut oil to fry)

For tempering : 

1 teaspoon oil ( of your choice)

1/2 teaspoon mustard seeds

3 green chillies ( finely chopped) 

1 sprig curry leaves 

Method :

1. Heat a small pan or kadai with oil and temper with ingredients given for the same. 

2. Now add the chopped onion, salt , turmeric powder and fry over low flame till the onion turns transparent.

3. Add the boiled and roughly mashed potato , mix well and cook for just 2-3 minutes and switch off.

4. Add the herbs of your choice and mix again.

5. Take the batter in a wide bowl, add the potato masala and mix well.

6. Heat oil for deep frying .

Chef tip : You can also shallow fry them in Appe pans/ Appam pan / paniyaram pan. 

7.Place a wooden spoon or chop stick inside the oil to check the temperature.

Chef tip : If the oil starts to bubble immediately when you place the chop stick inside oil, then the oil is ready to fry. 

8. Spoon the batter into oil and fry them till they turn golden brown .

9. Drain the Masala Idli Bonda in a kitchen towel .

10. Repeat the same process for the remaining batch.

Your delicious Masala Idli Bonda is now ready to be served. I served it with fresh coconut chutney. So yum !!

Happy Cooking !

With love,

Masterchefmom