Step-by-Step Instructions

1. 1.Soak and Wash Urad Dal

   Take 1 cup (200g) of urad dal. Wash it 2-3 times with water, then soak it in fresh water for 2-3 hours. After soaking, wash the dal again thoroughly to remove any raw smell.

2. 2.Grind the Batter

   Transfer the soaked and washed urad dal to a mixer grinder. Add a very small amount of water initially. Grind the dal into a smooth, thick batter, adding water sparingly as needed. If the mixer gets hot, you can refrigerate the dal for 30 minutes before grinding. The batter should be thick and fluffy.

3. 3.Prepare the Bonda Mixture

   Transfer the ground batter to a mixing bowl. Add 1 tablespoon of rice flour, 1 large finely chopped onion, 3-4 tablespoons of finely chopped coconut pieces, 1 teaspoon of finely chopped ginger, 2 finely chopped green chilies, 2 sprigs of chopped curry leaves, 2 tablespoons of chopped coriander leaves, 10-12 crushed black pepper, 1/4 teaspoon of asafoetida, and salt to taste. Mix all ingredients well.

4. 4.Beat the Batter

   Using your hand, beat the batter vigorously for 2-3 minutes. This step is crucial for incorporating air, which will make the bondas soft and fluffy inside.

5. 5.Heat Oil and Shape Bondas

   Heat oil for deep frying in a pan over medium heat. To check if the oil is ready, drop a tiny piece of batter; it should sizzle and rise immediately. Wet your hands with water to prevent the batter from sticking, then take small portions of the batter and gently drop them into the hot oil.

6. 6.Deep Fry the Bondas

   Fry the bondas in batches, turning them occasionally, until they turn golden brown and crispy on all sides. Ensure the oil is at a medium temperature; too high will burn the outside, too low will make them oily.

7. 7.Serve

   Once golden brown and crispy, remove the Ulunthu Bondas from the oil using a slotted spoon and place them on a paper towel to drain excess oil. Serve hot with chutney and a cup of tea.