Bonda is a famous snack with evening tea. Any South Indian restaurant will not be complete without Bonda in their menu.
These Bondas tastes best with coconut chutney. Coconut pieces and whole pepper corns give a good crunch to the bondas.
Ingredients :
Urad dal - 1 cup
Raw Rice - 2 tablespoons
Green chilies - 2
Coconut pieces - 1 tablespoons
Pepper - 1 teaspoon
Curry leaves - few
Hing - 1/4 teaspoon
Salt - 1 teaspoon
Procedure :
Wash and soak 1 cup urad dal and 2 tablespoons raw rice for 3 hours
Grind soaked urad dal and rice until fluffy preferably in wet grinder
Remove the dal mixture to a bowl and add 1 1/2 tbsp coconut pieces ,1tsp whole black pepper
Next add chopped curry leaves, 2 green chilies, hing and 1tsp salt
Mix well with hand until all ingredients are combined. Heat oil in a kadai and check the oil temperature, once a small drop of batter is dropped it should raise up to top with sizzle.
I used small ice cream scoop to drop bonda in oil. This makes uniform size bondas
Once it’s cooked in one side. Use a ladle to turn the bonda to other side
Fry bonda until golden brown in medium flame
Serve hot with coconut chutney
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