bonda recipe | urad dal bonda | ulundu bonda | urad dal vada

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🧂 Ingredients:

  • 1 cup whole urad dal (black gram without skin)

  • 1-2 green chilies, finely chopped

  • 1-inch piece of ginger, finely chopped or grated

  • 1 tsp whole black pepper or crushed

  • 1 tsp cumin seeds

  • A pinch of asafoetida (hing)

  • 2 tbsp fresh coconut bits (optional but authentic!)

  • 1-2 tbsp chopped curry leaves

  • Salt to taste

  • Oil for deep frying


👩‍🍳 How to Make Urad Dal Bonda:

🔹 Step 1: Soak & Grind the Dal

  1. Wash and soak urad dal in water for 4 to 5 hours.

  2. Drain completely and grind it to a fluffy, thick batter using very little water (just sprinkle if needed).

  3. The batter should hold its shape — aerated but not runny.

💡 Tip: Use a wet grinder or pulse in small batches in a mixie to avoid overheating.

🔹 Step 2: Spice It Up

  1. Transfer the batter to a bowl.

  2. Mix in green chilies, ginger, pepper, cumin, asafoetida, coconut, curry leaves, and salt.

  3. Beat the batter for a few minutes with a spoon or your hand to incorporate air — this gives fluffy bondas.

🔹 Step 3: Fry the Bonda

  1. Heat oil in a deep kadai or pan on medium heat.

  2. Wet your hands, scoop a small ball of batter, and gently drop into hot oil.

  3. Fry a few at a time until golden brown and crisp.

  4. Drain on kitchen tissue.

🍽️ Serving Suggestions:

  • Serve hot with coconut chutney or sambar.

  • Goes beautifully with evening chai or South Indian filter coffee ☕✨

❤️ Personal Touch:

This recipe always reminds me of temple prasadams and cozy family gatherings during festivals in South India. The smell of curry leaves in hot oil? Pure nostalgia.

💡 Tips for Perfect Ulundu Bonda:

  • Don't add too much water while grinding the dal — thick batter is the key.

  • Always fry on medium flame for even cooking.

  • Add coconut bits if you want that authentic temple-style flavor.

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