Urad Dal Bonda, Ulundu Bonda
by Tarla Dalal
urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with 15 amazing images.
We have got you a scrumptious urad dal bonda snack made with a batter of urad dal spiked up with pepper and curry leaves. From the cuisine of Karnataka, ulundu bonda is an evergreen favourite South Indian breakfast.
This traditional South Indian style urad dal bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread.
Making South Indian style urad dal bonda is no rocket science it is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having urad dal bonda in monsoons.
To make delicious urad dal bonda recipe, clean wash and soak the urad dal in enough water for at-least 2 hours. Drain well. Blend in a mixer to a smooth paste, adding 2 tbsp of water. Transfer the mixture into a deep bowl, add crushed pepper powder, coconut which would give a mouth feel and also a luscious flavour, add asafoetida as urad dal is hard to digest, add chopped curry leaves. You can even add chopped or pounded ginger and green chilli to perk up the flavours. Mix well. 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. Serve urad dal bonda immediately with any chutney of your choice.
urad dal bonda 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.
Enjoy urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with detailed recipe photos and video below.
Urad Dal Bonda, Ulundu Bonda recipe - How to make Urad Dal Bonda, Ulundu Bonda
Soaking time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 16 bondas
For Urad Dal Bonda
3/4 cup urad dal (split black lentils)
1/2 tsp coarsely crushed black pepper (kalimirch)
1/4 cup chopped fresh coconut
1/2 tsp asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)
salt to taste
oil or for deep-frying
For urad dal bonda
- For urad dal bonda
- To make {span class="bold1"}urad dal bonda{/span}, clean, wash and soak the urad dal in enough water in a deep bowl for atleast 2 hours. Drain well.
- Blend in a mixer to a smooth paste, adding approx. 2 tbsp of water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Heat the oil in a deep non-stick kadhai, drop big spoonfuls of the mixture in hot oil and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
- Serve the {span class="bold1"}urad dal bonda{/span} immediately.
Bonda Video by Tarla Dalal
Batter for urad dal bonda
- To prepare the batter for urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | clean and wash urad dal.
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Transfer the washed urad dal in a deep bowl.
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Pour enough water for submerging them properly.
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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.
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After 2 hours, drain well and get rid of water.
- 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.
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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.
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Blend in a mixer till you get a smooth, thick and fluffy mixture.
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Transfer the mixture into a deep bowl.
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Add all the remaining ingredients starting with coarsely crushed black pepper.
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Add ¼ cup chopped fresh coconut. They give a nice bite to the soft bonda.
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Add a little asafoetida as urad dal is slightly heavy to digest.
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Add 1 tbsp of chopped curry leaves. Also, you can toss in a little chopped ginger-green chilli for enhanced flavour.
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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.
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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
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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.
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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 |.
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Similarly, drop 4-5 Mysore bajji in oil. If you do not want round bonda, then simply drop the batter using a spoon.
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Deep-fry till they turn golden brown in colour from both sides.
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Turn over and cook on both sides. Cook on a low medium flame or else the inside will remain uncooked.
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Drain Ulundu Bonda on absorbent paper to remove excess oil.
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Prepare all the bondas similarly with the remaining batter.
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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.
| Energy | 68 cal |
| Protein | 2.5 g |
| Carbohydrates | 6.2 g |
| Fiber | 1.5 g |
| Fat | 3.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 26.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 13.3 mcg |
| Calcium | 15.5 mg |
| Iron | 0.4 mg |
| Magnesium | 13.6 mg |
| Phosphorus | 44 mg |
| Sodium | 4.4 mg |
| Potassium | 87.9 mg |
| Zinc | 0.3 mg |
Experienced foodcrafdt experts like you can help guide the readers how to adapt MODERN AIR-FRYERS for cooking Indian recipes -particularly south indian food items. If you have published any books or articles kindly send them to me. Thanks in advance.
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.
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.