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One of those recipes that just hit me out of nowhere. I had no idea why I thought of potato or rava(semolina) at any given time. Sometimes...

Rava / Cream of Wheat Bonda (dumplings) With Potato Stuffing

One of those recipes that just hit me out of nowhere. I had no idea why I thought of potato or rava(semolina) at any given time. Sometimes it is good to experiment with our ideas. So I made the rava dough and used the leftover potato in the fridge as fillings. Ever since I came across Red Chillis idea of using the dutch oven or kuzhi appam vessel I have become such a big fan of it and have used it in various recipes. Once again I used it to make these bondas.

The benefits from this recipe is that oil is not wasted, it does not use more than 1 tsp per bonda and very eco friendly. Usually when you deep fry the remaining oil has to used up in one shot or have to be discarded as it has health consequences. That leaves us with the option of dumping when not used and that is not good for the environment. But rest assured that you don't have to compromise on the taste.

Next time you make potato curry or have any form of left over potato try this and in minutes you would have golden and crunchy bondas to snack on any time. I promise you that you will not be disappointed.


Dutch oven or appam vessel( if you dont have it use regular wok)
Measuring Spoon and Cups
Table spoon
Cutting Board
Aluminum foil

Cream Of wheat/ Rava dough:Ingredients:

Semolina/ Rava/ Cream of Wheat - 1 cup
Asafoetida - a few shakes
Green Chilli's - 1 tbsp finely chopped
Ginger- 1 tsp
Cilantro - 1 tbsp chopped
Butter Milk - 1/4 - 1/2 cup (depending on course or fine variety of Rava used)


1. In a bowl mix all the above ingredients and make a dough and allow it to rest covered for 10 minutes.

Potato Filling Recipe:


Potato boiled - 1 cup
Onion - 1/2 cup
Garlic - 2 cloves
Green Chilli - 1 (add more for spice)
Turmeric powder - 1/2 tsp
Asafoetida - a few shakes
Oil - 1 tbsp
Lemon Juice - 1 tsp
Curry leaves and Cilantro a little for garnish.


1. Heat the wok and add oil. Add asafoetida, green chilli's, onions and garlic and cook with a little salt.

2. When the onions are cooked add potatoes mashed a little and turmeric and cook to incorporate it well with the onions. Add lemon juice, cilantro and curry leaves. Allow this to cool and make into small balls.

NOTE: Please note if you are not using the kuzhi appam vessel then you can make the balls any size that best fits yous needs. But if you are using the vessel please see if it will fit it.

1. Spread out the aluminum foil on the counter. Place the rava dough in the size small lime or smaller than golf ball on it. Cover with another foil and and press with you hand so that you get a thin disc shaped dough.

2. Place the potato ball in the center and cover it with the rava dough. See that you seal the potato with the rava dough. Make the balls and heat the dutch vessel/kuzhi vessel with less than 1 tsp oil in each on medium high.

3. Place each bonda into the respective kuzhi and allow it to roast on one side before turning it over with a spoon on the other side.

4. When you see golden bonda remove and serve it with any chutney of your choice or sour cream mixed with some salt and pepper.


  1. yummy... very nice idea... i always have a little potato left extra when I make sabzi.. and I end up making bread sandwich ... this is a nice variation :)

  2. Thats a healthy n prefect snack...looks really delicious!

  3. Hi Srimathi,
    nice dish. actaully like Indhu said left over sabzis can be used for making the dumplings...U've given a brilliant recipe, goes best at tea time.
    Happy weekend.

  4. I know i shouldnt comment before trying the dish but I know I wont be making it anytime soon. Looks so yummy...

    good job



  5. Very different dough u made! They are crisp and delicous!

  6. Srimathi, I love this. Usually i mke potato bonda, this is diiferent and healthy.

  7. Perfect rava bondas. I guess, making them in the appakaaral gives them the nice round shape.

  8. very crunchy! great taste. Bravo.

  9. First time here. Bonda looks yummy. You have a nice blog.

  10. This is an interesting recipe Srimathi. Looks crisp from outside and potato stuffing must have added good taste!

  11. OOps, I got whats cream of wheat...its rawa.....thank u/...i have come across that name many a times, but dint know what it was..

  12. What an excellent idea using the kuziappam vessel to 'deep' fry!! I'm totally switching to this from now on. Your bondas look yummy. :)

  13. I just got a kuzhiappam pan. And I shall remember this the next time I have left over aloo curry. Very interesting!

  14. Bondas look so tempting! It is years since I made it .

  15. firsttime to your space and great blog...scrumptious Bonda and good idea of using paniyaram vessel rather than deep frying ... sometimes i use to make in similar way to avoid for many dishes and call this vessel as versatile dish... do visit at our blog site
    Ez Cookbook

  16. Wow this is really great... I love that it's not deep frying recipe... hope I can try it soon.

  17. I like the idea of the Appam-kaarol for the bonda's.
    I wondered about the snack getting cooked through with the rava mixture/coating. It looks like it did.:-)