Hyderabad Famous Nanis Tiffin Center | Idli Bonda with Chutney for rs 20 | Indian Street Food

Prepare idli batter and let it ferment overnight.

Boil potatoes until tender, then peel and mash them.

Heat oil in a pan and add mustard seeds until they splutter.

Add urad dal, chopped onions, green chilies, ginger, and curry leaves; sauté until onions are translucent.

Combine the sautéed mixture with the mashed potatoes and mix well.

Add chopped coriander leaves and salt to the potato mixture; mix thoroughly.

Shape the potato mixture into small balls (bonda).

Heat oil in a deep pan for frying.

Dip each bonda in chickpea flour batter and fry until golden brown, about 4-5 minutes.

For chutney, blend coconut, tamarind, jaggery, and water until smooth.

Serve hot idli bonda with coconut chutney.

Spice Level:

Allergens