Urad Dal Bonda Recipe

Mysore Bonda
Urad Dal Bonda

Ready for a crispy tea time snack? I am about to share one of the easiest and most popular snacks in South India (Udupi): Urad dal Bonda. The locals call it Ambade.

Urad dal, also known as “Split black gram” is a protein packed dal. So you don’t have to feel too bad about eating a fried snack. Urad dal (split black gram) Bonda is much tastier with chutney or sambar.  

It is very easy to make but also easy to go wrong. Too much water in the dough will result in the bonda consuming a lot of oil and too little water will  result in the bonda becoming too hard. 

Here is the recipe for Urad dal bonda: 


  • 2 cups Urad dal (split black gram)
  • 2 tbsp minced ginger
  • 1 tbsp chopped green chilies
  • 1 tbsp curry leaves
  • 2 tbsp cilantro
  • 1 cup water
  • Pinch of salt
  • Oil for deep frying
Mysore Bonda
Urad Dal Bonda


  • Soak the Urad dal for about 4 hours.
  • Drain the water from urad dal and blend it to a smooth consistency using very little water until the batter is very thick.
  • Pour the batter in a big bowl and add salt, ginger, cilantro, curry leaves, green chilies and mix thoroughly.
  • Place a pan with oil over medium heat for deep frying.
  • When the oil is hot, pour about a tbsp of the batter in the oil. You can add about 8 to 10 tbsp of the batter in one batch. For an aesthetic appeal, make sure the batter is spherical when you drop it in the hot oil.
  • Remove from the oil when the bonda turns golden brown.

Urad dal bonda is ready! Serve hot with coconut chutney.

Watch the video for step by step photos.

Prep timeCook timeServes
4 hours30 Minutes6

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11 thoughts on “Urad Dal Bonda Recipe

  1. This is a perfect recipe for someone like me who tries to make Medhu vada but can never get the shape right! 🙂 This is how they look anyway, when I make them and Im gonna call it a bonda from now on! 🙂

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