Egg Spinach Bonda

Eggs and Spinach are a wonderful combination and we love it. I usually make Scrambled Eggs with Spinach.  I thought of making something different using this combo, so came up with an idea of trying bondas. I had made Paneer Spinach bonda inspired from Vardhinis recipe which I had posted few days back. I prepared Egg Spinach bondas a little similar to those. For this I used the eggs by hard boiling them and grating. I don't like deep frying, so here also I used the paniyaram pan which consumes very less oil and hot healthy snack was ready in minutes. The bondas were delicious and was perfect with hot cup of coffee for the cold climate here. My hubby loved them and appreciated my idea of making these bondas.

What you need?

3 Eggs

3/4 cup chopped Spinach

1/4 cup chopped Onion

1 tsp Chilli powder

1 tsp Coriander powder

1/2 tsp Garam masala

Salt

Oil

For batter:

1/2 cup Gram flour

1/4 cup Rice flour

1/2 tsp Chilli powder

Salt

How to prepare?

Hard boil the eggs and remove the shell. Grate the eggs.

Add spinach, onion, spices and salt to the grated eggs. Combine well. Make small balls out of it.

Mix all the ingredients under For batter along with some water to get a medium consistency batter.

Heat the paniyaram pan. Add 2-3 drops of oil in each hole. Dip each ball into the batter and place in each hole. Cover and cook for 2-3 minutes. Once the bottom part gets browned, flip it carefully. Let it brown on other side and then remove them.

Serve hot with tomato ketchup.

Makes about 12-14 bondas.

Notes:
*You can deep fry the bondas if you wish.
*You can also add chaat masala, amchur powder, green chillies to the filling.

Thanks a lot to Julie of Erivum Puliyum to pass on this award to me.

'Liebster' means favourite  or dearest in German. Rules for accepting the award :
- Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.

I would like to pass it to few of my blogger friends:

Kaveri of  Palakkad Chamayal
Alpana of  SmartSnacks
Aparna of  Square Meals
Vineetha of  Ruchi
Ms.Wan of Cooking Varieties

Have a great week ahead friends !!


Sending to the ABC Series: Egg Recipes event by Ramya

Vermicelli Idli

I tasted the Vermicelli idlis for the first time when I was working in Bangalore. I stayed in a rental house with my friends at first floor and the owner aunty was staying at the ground floor. She was a very nice aunty, a little old and she was staying alone. So sometimes she used to invite us on weekends for breakfast or dinner. Once she made us these idlis and they were so delicious. I still can remember those soft and yummy idlis. I made these idlis few times later. Now it's been so long I prepared these and hence I made it for yesterday's breakfast. I prepared it just like how I make Rava Idly which I am yet to post.

The best part about these idlis are no worries of grinding and fermenting. These can be made so quick and can be prepared as breakfast or snack. Add vegetables you prefer to make it colourful and healthy. My son is very fond of Vermicelli upma and I knew he will love these too. I served these with sambhar and all enjoyed the breakfast !!

What you need?

1.5 cup Vermicelli

1 cup Yoghurt

1/2 cup grated Carrot

1/2 tsp Mustard seeds

5-6 Curry leaves chopped

1" pc Ginger chopped

3-4 Green chillies chopped

a pinch Asafoetida

1/4 cup shredded Coconut (optional)

1 tsp Oil

Salt

How to prepare?

Heat oil in a pan. Splutter mustard seeds. Add asafoetida, ginger, green chillies and curry leaves, saute for a minute. Add carrot and saute for a couple of minutes until raw smell goes. Keep this aside to cool.

If you are using unroasted Vermicelli, then fry it in a little oil until golden brown. Use it once cooled.  If you have roasted Vermicelli,  you can use it directly.  I have used roasted Vermicelli here. 

Beat the yoghurt well and add it to vermicelli. Mix well. Add a little water (I added about 1/4 cup) if necessary so as to make the batter. This batter will be thick unlike the usual idly batter, so it won't have a flowing consistency. Now add the carrot mixture, coconut and salt to this and combine everything well. Keep this aside for 15-20 minutes, half an hour would be best.

Grease the idly stand with a little oil. Pour the vermicelli batter into each mould. Spread it a little using the ladle. Steam for 10-12 minutes.

Serve hot with sambhar or chutney.

Makes about 15 idlis.

Notes:

* Add vegetables as you prefer. You can also add some coriander leaves to the batter.

* The idlis taste best when served hot.