Ready for a crispy tea time snack? I am about to share one of the easiest and most popular snacks inÂ South India (Udupi): Urad dal Bonda. The locals call it Ambade.
Urad dal, also known as “Split black gram” is a proteinÂ packed dal. So you donâ€™t have to feel too bad about eating a fried snack. Urad dal (split black gram) Bonda is much tastier with chutney or sambar.Â Â
It is very easy to make but also easy toÂ go wrong.Â Too much water in the dough will result in the bonda consuming a lot of oil and too littleÂ water will Â result in the bonda becoming too hard.Â
Here is the recipe for Urad dal bonda:Â
- 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
- 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 untilÂ the batter is very thick.
- Pour the batter in a big bowl and add salt, ginger, cilantro, curry leaves, green chilies and mixÂ 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 ofÂ the batter in one batch. For an aesthetic appeal, make sure the batter is spherical when youÂ 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 time||Cook time||Serves|
|4 hours||30 Minutes||6|