11 April 2014

Kerala Bonda | Fried whole wheat and banana cake

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Kerala Bonda

Popular Kerala tea time snack made using whole wheat flour , banana and jaggery.(also known as undanpori in North Kerala.)
Prep Time: 10 minutes ( 2 hours for fermentation)
Cook time: 30 minutes
Makes: 20 to 25 bondas
  1. Jaggery,grated-3/4 cup
  2. Sliced coconut(cut into small pieces)-1/4 cup
  3. Whole wheat flour- 2 cups
  4. Baking soda- 1 large pinch
  5. Salt-1 pinch
  6. Cardamom powder,freshly ground-1/2 tsp
  7. Small banana(preferably palayankodan pazham)- 3 nos
  8. Water-as required
  9. Ghee-1/2 tbsp
  10. Coconut oil-for deep frying
  • In a heavy bottomed pan,melt grated jaggery adding 1/4 cup water.Keep aside.Allow it to cool completely.
  • Heat ghee in a pan and add the coconut bits.Fry until it turns golden brown.Keep aside.
  • In another bowl,mash the bananas using a fork.
  • Add melted jaggery and fried coconut ,mix well until combined.
  • In a mixing bowl mix together whole wheat flour,baking soda,salt and cardamom powder using a fork.Add the banana -jaggery mixture and 1/4 cup water to the dry ingredients and gently mix until combined.
  • Add more water if required,and mix gently to form a sticky dough.Do not over mix.Cover and allow it to ferment for about 2 hours.
  • Heat oil in a pan over medium flame.Dip your hand in water(to avoid sticking) ,take a small portion of the dough and shape it into a lemon sized ball,then carefully slide the dough off your fingers into the hot oil.Repeat with the remaining dough.
  • Fry until it turns deep golden brown,turning once or twice in between.(Make sure that you cook it over medium flame ,else the bondas will brown too quickly and remain uncooked inside.) Drain onto a kitchen towel.Serve with tea.


    1. These look delicious and the ingredients make it more so. We have something similar in Malaysia called jemput-jemput but it only uses flour, sugar and bananas essentially. I love this variation with cardamom and coconut.

    2. Am ready to finish that whole platter rite now, very crispy bondas.

    3. These look super cute and delicious.. lovely clicks too!!

    4. So far had been buying it from Lulu here. Now I'm going to stop that and make my own.

      Thank you so much for the recipe :) the last pic is so "droolworthy".

    5. Can I substitute 1 long banana for the 3 small bananas?

      1. Sure!!you can add 1 large banana..
        happy cooking

      2. Making some right now..can't wait to enjoy some with evening coffee !!!

      3. Making some right now using this recipe...can't wait to enjoy some with my evening coffee. .!!!

      4. Hi Priya
        Thank you for the comment...
        hope you liked it

    6. Thanks....I tried this out at home...but it become hard..Here we don't get Palayanthodan Pazham...only Robesta or Elachi falavourd banana.
      What can I do?

      1. Thank you for the feedback.
        It is very important that the handle the dough carefully.Make sure you mix it just until combined.DO NOT OVER MIX.
        Did you add baking soda?and did you leave the mixture to ferment for 2 hours?
        You can use robesta or cherupazham if palayankodan is not available.
        Happy cooking

    7. I do not have jaggery but am wondering if I can use regular sugar. If so, how much and is the process the same? Thanks!

      1. 1/2 cup regular sugar should be fine.you could also use brown sugar instead of jaggery


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