Urad Dal Bondas or Udhi Bonda are easy to make deep fried balls made with smoothly ground Urad dal batter with onions and spices to make a delicious snack.
Since the first time I had made to share here, the boys were 2 years old, I hadn't added onions or lot of chilies, however this time I added finely chopped onions, coarsely pound peppercorns, coriander leaves. Reading this post again, I realized the boys were much more open to dishes than they are now. I can't get them to eat any of these vadas/bondas right now. I have another Urad Dal Bonda from Karnataka
-updated 26 Jan 2019
It all started when we had gone to Tirumala for Darshan along with both my sils families, for the twins tonsure function. The kids had a great time with so many of them and they even didn’t bother much about us, being with them. They simply went off with their uncles and aunts. During one such event, Peddu went off happily with his uncle to the shop and ended up eating Bonds. When hubby dear went in search of them, he saw Peddu, happily gobbling away bondas without qualms. Since then whenever he thinks of them, he says Booonda Boonda. Last night, when I was trying to make them sleep, he suddenly remembered those tasty bondas and wanted them right away. I somehow convinced him otherwise. He finally went off to sleep. He, in fact, kept saying boonda for a while.
This evening when I came home, I saw Athamma being very busy. On asking her, she said Peddu has been after her to make boondas. As she couldn’t make anything right away, she had soaked some Urad dal as its very healthy. Finally, we made the bondas and much to Peddu’s merry, the boys enjoyed the bondas. They came out very tasty and simple to make.
Udhi Bonda ~ Urad Dal Bondas
- 1 cup Urad dal
- 1 inch Ginger
- 2 nos Green Chillies increase as per your preference
- 2 tsp Thick Curds
- 1 tsp Peppercorn coarsely pounded
- Handful Curry leaves
- Handful Coriander leaves
- 1 small Onion finely chopped
- Salt to taste
- Cooking Oil for deep frying
- Soak Urad dal for 30 mins, grind along with green chilies and ginger to a smooth paste without adding water. If required just sprinkle water for the dal to run in the mixer.
- Then mix in the onions, salt, coriander leaves, curry leaves, peppercorns, thick curds and set it aside for 5 to 10 mins. You can add chopped coconut pieces as per taste.
- Heat a kadai with oil. Scoop a spoonful of batter and gently drop into the hot oil. Cook on both sides and drain to kitchen towels.