URAD DHALL BONDA

(1 cup = 240ml )

½ cup KKG Kumaran urad dhall

2 to 3 tbsps rice flour

Salt as needed

1 pinch asafetida

½ tbsp pepper crushed

1 to 2 green chilies chopped

¾ tsp ginger finely chopped (optional)

4 to 5 curry leaves chopped finely

coriander leaves Few, chopped finely

Oil as needed for frying

1. Wash half-cup KKG Kumaran urad dhall thoroughly several times. Soak in 3 to 4 cups of water for about 2 hours. If making the batter in the mixer, soak at least for 3 hours.

2. Add them to a blender jar along with salt and very little water. You may need about 2 to 3 tbsps only.

3. Halfway through, scrape off the sides and add 1 tbsp more water.

4. Make a smooth fluffy batter. Totally we used about 4 tbsps of water.

5. Transfer this to a mixing bowl. Add 2 to 3 tbsps rice flour. It also makes the fritters crispy. Add half tbsp crushed pepper, 2 tbsps. chopped coconut, a generous pinch of asafetida, 1 tsp finely chopped ginger (optional), chopped green chilies, few coriander and curry leaves. Mix everything well. Beat for 1 to 2 mins. You must have a thick and fluffy batter.

1. Heat oil in a deep pan. When the oil is hot enough, drop a small portion of this batter to check if the oil is ready. If it rises the oil is ready.
2. Take small portions of this batter, shape them into balls and drop in hot oil. Keep stirring for even frying.
3. When the urad dhall dhall bonda is goldenly fried, transfer to a kitchen tissue. Make bonda in batches until you finish the batter.
4. Serve urad dhall bonda with chutney. Usually, it is served with coconut chutney but any hot chutney goes well with this.