Soak black gram lentils in enough water for about 2 hours.

Rinse the lentils with enough water, drain and then grind it with salt and green chillies to smooth, fluffy and thick batter. You can add 1/4 cup of water little by little while grinding but don't ever add too much water. The batter consistency is very very important to make the perfect bonda. You can use either mixer or wet grinder for grinding the lentils.

Transfer the batter in to a wide bowl and add sooji, chopped curry leaves and coconut pieces. Combine everything well with your fingers. At this stage you can check whether it is of dropping consistency or not. If you feel the batter is bit runny, then add some more rava to it.

Heat a wok adding enough cooking oil, when the oil heats up carefully drop a lemon sized batter using your hand. Deep fry them in medium flame till they turn golden brown. Once done, remove from oil using slotted ladle and drain on kitchen tissue paper.

Repeat the process of deep frying the bondas with rest of the batter.

Ural dal bondas are ready to serve as tea time snack. These are crispy from outside and soft from inside.

Batter consistency is very very important to make perfect urad dal bondas. So be careful while adding water to grind the lentils. If you add too less then bondas turn hard on the other hand if you add more you cannot shape the bondas and they drink lots of oil.

Do not add all the water at once to grind the lentils. Add little at a time.

Use of wet grinder is recommended to blend the black gram lentils but I used my mixer grinder itself.

You can skip adding coconut pieces. I like the bites of coconut which adds extra crunch to the bonda while eating.

You can add chopped green chillies instead of grinding it together with urad dal.