Sigh! I could have these every day and through it does involve a lot of deep frying, it is well worth the effort. I call them bondas because of the shape though the ingredients are the same as udhin vadas and curd vadas that you can find in any south Indian restaurant.
I usually make these deep fried bondas and as a variation, turn them into curd bondas (see pics above). Recipes for both included here.
The plain bondas can be enjoyed on their own. They are usually served with coconut chutney. I eat them with homemade mango pickle which is a weird combination but tastes awesome!!
Both varieties of bondas are delicious, sinful and fattening but what the heck! You live only once! ;)
UDHIN BONDAS
Ingredients:
2 cups of urad dal, 1 spoon of channa dal and 1 spoon of plain rice, all to be soaked in water for about 3 hours.
Half a bunch of finely chopped coriander leaves.
10-12 green chillies chopped to bits. I use more and the local variety of chillies as I love the bondas being spicy. However, you may reduce/increase it as per spice preference.
2 tsp pepper corns.
Oil for frying.
Salt to taste.
METHOD:
1. Grind the soaked urad dal in a grinder with as little water as possible. This step is important. You may add water, very little of it if you feel the ground batter is far too thick, but remember the idea is to shape them into rounds with your hands, which can happen only if there is less water.
2. Transfer the batter onto a mixing bowl. Add finely chopped coriander leaves and green chillies. I usually use the local coriander and green chillies which gives out a fresh smell.
3. Grind the pepper corns coarsely and add to the mixture.
4. Add salt to taste. You may want to do a taste test for this and add them step by step. Should you add too much salt by mistake, you can balance it out by adding a spoonful or so of rice powder to the mixture.
5. Give it all a good mix and let it sit for 5 minutes.
6. Heat oil in a wok for frying.
7. Take a little batter in your palms and drop them into the hot oil. Keep turning them till they are fried evenly to a crisp, golden brown on all sides.
8. Remove and transfer it to a tissue paper to drain out the excess oil. Serve hot.
CURD BONDAS:A yummy variation of the above.
Ingredients:
5-6 Udhin bondas prepared as described above.
Half liter fresh curd
Salt
2 pinches of red chilli powder.
A pinch of pepper powder.
Chaat masala to taste.
Finely chopped coriander leaves.
METHOD:
1. Prepare bondas as described above. Allow them to cool a bit.
2. Soak the bondas in water for about 5 minutes, not too long as they can get real soggy. Drain them lightly on a tissue paper, taking care that they don’t come apart.
3. In a bowl, add fresh curd and salt to taste, red chilli powder, pepper powder and mix well.
4. Gently arrange the bondas in the curd bowl, spooning some curd over the bondas but not drowning them in curd.
5. Add chaat masala and garnish with finely chopped coriander leaves. Serve immediately.
