Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters
A vegetarian South Indian Recipes recipe with tapioca root, gram flour (besan), rice flour. Ready in 45 min, serves 5.
Curated byAditi Iyer🇮🇳
Instructions
15 steps- 1
To begin making the Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters, wash tapioca to remove mud
tapioca root(280 grams) - 2
Peel off the outer skin and wash them again
- 3
Cut tapioca into small pieces
tapioca root(280 grams)coriander (dhania) leaves - small bunch - 4
Grind chopped tapioca with green chilies and ginger in a mixer grinder to smooth paste
tapioca root(280 grams)onion - finely chopped(1)green chillies - finely chopped(3)inch ginger - grated(1) - 5
Do not add water
- 6
Transfer the paste to a bowl
- 7
Add finely chopped onion, asafoetida, coriander leaves, salt, besan and rice flour
gram flour (besan)(1/2 cup)rice flour(1 tablespoon)onion - finely chopped(1)green chillies - finely chopped(3)coriander (dhania) leaves - small bunchpinch asafoetida (hing)(1)salt - to taste - 8
Combine all the ingredients together and check the taste
salt - to taste - 9
Make small balls of the bonda mixture
coriander (dhania) leaves - small bunch - 10
Heat paniyaram pan and add a few drops of oil in each cavity
- 11
Place the Maravalli Kizhangu Bonda balls into the cavities and pan fry them evenly until browned and crisp on both sides
- 12
Cook on medium heat to make sure the tapioca root cooks well from the inside
tapioca root(280 grams) - 13
For each batch, it took 10 mins to cook on low heat
- 14
Once done, remove the Maravalli Kizhangu Bonda from the pan and serve hot
- 15
Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee
green chillies - finely chopped(3)
Rate this recipe
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Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters
A vegetarian South Indian Recipes recipe with tapioca root, gram flour (besan), rice flour. Ready in 45 min, serves 5.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
15 steps- 1
To begin making the Healthy Maravalli Kizhangu Bonda Recipe - Spicy Tapioca Fritters, wash tapioca to remove mud
tapioca root(280 grams) - 2
Peel off the outer skin and wash them again
- 3
Cut tapioca into small pieces
tapioca root(280 grams)coriander (dhania) leaves - small bunch - 4
Grind chopped tapioca with green chilies and ginger in a mixer grinder to smooth paste
tapioca root(280 grams)onion - finely chopped(1)green chillies - finely chopped(3)inch ginger - grated(1) - 5
Do not add water
- 6
Transfer the paste to a bowl
- 7
Add finely chopped onion, asafoetida, coriander leaves, salt, besan and rice flour
gram flour (besan)(1/2 cup)rice flour(1 tablespoon)onion - finely chopped(1)green chillies - finely chopped(3)coriander (dhania) leaves - small bunchpinch asafoetida (hing)(1)salt - to taste - 8
Combine all the ingredients together and check the taste
salt - to taste - 9
Make small balls of the bonda mixture
coriander (dhania) leaves - small bunch - 10
Heat paniyaram pan and add a few drops of oil in each cavity
- 11
Place the Maravalli Kizhangu Bonda balls into the cavities and pan fry them evenly until browned and crisp on both sides
- 12
Cook on medium heat to make sure the tapioca root cooks well from the inside
tapioca root(280 grams) - 13
For each batch, it took 10 mins to cook on low heat
- 14
Once done, remove the Maravalli Kizhangu Bonda from the pan and serve hot
- 15
Serve the Maravalli Kizhangu Bonda as a delicious tea time snack along with Coconut Chutney or Green Chutney and South Indian Filter Coffee
green chillies - finely chopped(3)
Rate this recipe
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