This bonda is a wellknown snack of South TamilNadu esp Tirunelveli Dist.U can try this recipe the day U prepare Idli flour(since U can take 1/3 cup ground uraddal flour from the Idli batter) or can soak 3-4 tbsp Uraddal with the Gramdal(kadalai Paruppu) and try this snack.Shd try it as soon as U grind it.Very crisp and crunchy bonda it will be.U can do Thayir(Curd) bonda,Sambar Bonda and Rasam Bonda with it after soaking it in Curd or Sambar or Rasam respectively.U can use it as sidedish for Variety Rices or Rice with Sambar or Kara kuzhambu or Rasam. Try it at home and Enjoy your Teatime!. BonAppetit!.
Dal Bonda:
2-3 tbsp Uraddal - soaked for an hour with the gramdal (or 1/3 cup ground Uraddal Flour)
1/2 cup chopped onion
1 small green chilli or 1 lengthy red chilli
1-2 tbsp sooji or semolina
few curry and coriander leaves
1-2 black peppercorns - crushed
1/4 tsp salt
300 ml oil for deep frying
Directions:
1.Grind the (well-drained)soaked gramdal,uraddal,with green or red chilli and pepper corns to a rough and thick dough without adding water.
2.Mix it with chopped onions,curry or coriander leaves,salt and sooji.
3.Heat oil in a non-stick kadai.Shape the thick dough into roughly-round shaped balls and deep-fry them till the sides turn golden brown for 5 mins on low or medium flame.
4.Serve it hot and crisp with Coconut or split besandal Chutney.
Dal Bonda:
Ingredients:
3/4 cup gramdal(Kadalai Paruppu) - (soaked for an hour)2-3 tbsp Uraddal - soaked for an hour with the gramdal (or 1/3 cup ground Uraddal Flour)
1/2 cup chopped onion
1 small green chilli or 1 lengthy red chilli
1-2 tbsp sooji or semolina
few curry and coriander leaves
1-2 black peppercorns - crushed
1/4 tsp salt
300 ml oil for deep frying
Directions:
1.Grind the (well-drained)soaked gramdal,uraddal,with green or red chilli and pepper corns to a rough and thick dough without adding water.
2.Mix it with chopped onions,curry or coriander leaves,salt and sooji.
3.Heat oil in a non-stick kadai.Shape the thick dough into roughly-round shaped balls and deep-fry them till the sides turn golden brown for 5 mins on low or medium flame.
4.Serve it hot and crisp with Coconut or split besandal Chutney.
