This Bonda has been made from left over Upma. To a cup of leftover upma I added one large finely chopped onion, two tbsps finely chopped coriander leaves, 1 tbsp finely chopped mint leaves, half a tsp of pepper powder salt and half cup of rice flour. Sprinkled a little water, mixed well, rolled it into balls and deep fried it to a golden yellow. You can serve it with a Chutney, ketchup or Rasam. Recipe link to the Upma is given below.
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