Let’s make some deep fried crispy and spongy snack with tea and enjoy it by virtually transforming ourselves from sunny, hot UAE to the rains of motherland. This awesome thought in memory of my beloved motherland has inspired me to cook this authentic urad dal bonda. Every Indian would be craving for some deep fried goodies with a cup of evening tea during rainy season. Because it’s the magic of rain which accompanies many such warm feelings to life.
Urad dal bonda as the name implies it’s made up of urad dal I mean split black gram lentils. This snack needs to be planned at least an hour ahead so that lentils get soaked and become soft to grind. You need to soak them at least for 1 to 2 hours and drain them off completely before grinding. You need to take extra care when you add water to grind them as too much water makes the batter thin and you’ll fail shaping them in to bonda on the other hand too less water make the batter thick and bonda turns too hard. Both are worst scenarios that I am prompting you at.
I have added only 1/4 cup of water incrementally (little by little) to grind single cup of soaked black gram lentils. I highly recommend using wet grinder for making these urad dal bondas if you have one. Wet grinder makes the lentil batter fluffy, light, thick along with good volume.
Don’t panic if you don’t have a wet grinder, you can move on with mixer grinder itself like I did. To the lentil batter include some chopped green chillies for spice, small pieces of coconut to bite, little medium rava for extra crunch and curry leaves for flavor. Combine everything well and drop in to hot oil. These golden brown, super rocking urad dal bondas are well known as “Biskut Ambade” in Udupi-Mangalore region which can be relished with chutney or tiffin sambar or as is.
Do not miss the opportunity to relish this bonda this rainy season. Scroll down to recipe.