Bonda, Urad Dal Bonda


by
Mysore Bonda ( How To Make Mysore Bonda)

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
बोन्डा, उड़द दाल बोन्डा - हिन्दी में पढ़ें (Bonda, Urad Dal Bonda in Hindi) 

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A scrumptious snack made with a batter of urad spiked up with pepper and curry leaves, Bonda is an evergreen favourite across South India.


It can be served as an evening snack with Chutney , Sambhar and a cup of Coffee , or added to a breakfast platter along with Idli , Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face.

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Bonda, Urad Dal Bonda recipe - How to make Bonda, Urad Dal Bonda

Soaking time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 16 bondas (16 bonda )
Show me for bondas

Method
    Method
  1. Clean, wash and soak the urad dal in enough water for atleast 2 hours. Drain well.
  2. Blend in a mixer to a smooth paste, adding 2 tbsp of water.
  3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
  4. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  5. Serve immediately with any chutney of your choice.

Bonda Video by Tarla Dalal

Bonda, Urad Dal Bonda recipe with step by step photos

Batter for urad dal bonda

  1. To prepare the batter for urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | clean and wash urad dal.
  2. Transfer the washed urad dal in a deep bowl.
  3. Pour enough water for submerging them properly.
  4. Cover with a lid and keep aside to soak for 2 hours. Do not over soak as urad dal has a tendency to start smelling on over soaking.
  5. After 2 hours, drain well and get rid of water.
  6. Transfer the soaked and drained dal to a mixer jar. If you have access to a wet grinder, then make use of it to grind the bonda batter as it not only yields more batter but also gives a beautiful texture.
  7. Add approx. 2 tbsp of water. Do not add too much water as the bonda batter should be thick enough to hold the shape on dropping. They even have a tendency to absorb more oil if there is a lot of moisture in the batter.
  8. Blend in a mixer till you get a smooth, thick and fluffy mixture.
  9. Transfer the mixture into a deep bowl.
  10. Add all the remaining ingredients starting with coarsely crushed black pepper.
  11. Add ¼ cup chopped fresh coconut. They give a nice bite to the soft bonda.
  12. Add a little asafoetida as urad dal is slightly heavy to digest.
  13. Add 1 tbsp of chopped curry leaves. Also, you can toss in a little chopped ginger-green chilli for enhanced flavour.
  14. Add salt to taste. Add salt only when you are ready to fry the bondas. Resting the batter with salt for more time will make the batter runny and watery.
  15. Mix well and our urad dal bonda | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | batter is ready.

To fry urad dal bonda

  1. For frying the urad dal bonda | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | heat the oil in a deep non-stick kadhai.
  2. Shape a portion into a round and carefully drop in the hot oil. You can grease your hands with water if you are finding it difficult to drop the urad dal bonda | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu |.
  3. Similarly, drop 4-5 Mysore bajji in oil. If you do not want round bonda, then simply drop the batter using a spoon.
  4. Deep-fry till they turn golden brown in colour from both sides.
  5. Turn over and cook on both sides. Cook on a low medium flame or else the inside will remain uncooked.
  6. Drain Ulundu Bonda on absorbent paper to remove excess oil.
  7. Prepare all the bondas similarly with the remaining batter.
  8. Serve the urad dal bonda | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | immediately with any chutney of your choice. Rava Bonda and Mysore Bonda are some other recipes you might love to try.
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Green Moong Dal and Vegetable Idli, Healthy Moong Dal Idlis 
Sada Dosa 

Nutrient values (Abbrv) per bonda
Energy68 cal
Protein2.5 g
Carbohydrates6.2 g
Fiber1.5 g
Fat3.7 g
Cholesterol0 mg
Sodium4.4 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Reviews

Bonda, Urad Dal Bonda
5
 on 26 Jul 18 01:59 PM


These bondas turned out so delicious.The pepper and coconut gives a nice taste.Made it so many times as everyone at home loved it.
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Tarla Dalal    Hi Winnie, Happy to know you have liked the recipe. Do try more and more recipes and let us know how you enjoyed them...Happy Cooking !!
Reply
26 Jul 18 03:53 PM
Mysore Bonda ( How To Make Mysore Bonda)
5
 on 03 Feb 16 03:18 PM


This recipe is great to serve for snacks with a hot cup of tea or coffee. They are very crispy and best to be served immediately.
Mysore Bonda ( How To Make Mysore Bonda)
5
 on 21 Apr 13 07:59 PM