Urad Dal Bonda Recipe – Authentic Indian Fried Savory Snack

Last Updated on 2 months by Neha Deshmukh

Urad Dal Bonda Recipe – Authentic Indian Fried Savory Snack

Hey everyone! If you’re craving a truly comforting and flavorful Indian snack, you have to try these Urad Dal Bondas. They’re these delightfully fluffy, savory fritters that are seriously addictive. I remember the first time my grandmother made these for me – the aroma alone was enough to make my mouth water! They’re perfect for a rainy day, a festive occasion, or just when you need a little something special.

Why You’ll Love This Recipe

These bondas aren’t just delicious; they’re surprisingly easy to make once you get the hang of the batter. They’re crispy on the outside, wonderfully soft on the inside, and packed with flavor from aromatic spices. Plus, they’re a fantastic way to use up urad dal! Honestly, once you try making them at home, you’ll ditch the store-bought snacks for good.

Ingredients

Here’s what you’ll need to create these golden beauties:

• 1 cup whole urad dal (approximately 200g)
• 3/4 teaspoon cumin seeds (about 3g)
• 1 teaspoon whole pepper (around 5g)
• 1 teaspoon ginger, finely grated (about 5g)
• 10 curry leaves
• 2 green chillies, finely chopped
• 4 tablespoons coconut, grated (around 30g)
• 1 pinch hing (asafoetida)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Urad Dal: The Heart of the Bonda
Urad dal (split black lentils) is the star here. Make sure you’re using whole urad dal, not the split version. It’s what gives the bondas their signature fluffy texture.

Cumin Seeds: Aromatic Foundation
Don’t skimp on the cumin! Lightly toasting them before grinding releases even more of their wonderful aroma.

Hing (Asafoetida): The Secret Umami
Hing might smell a little…interesting on its own, but trust me, it adds a fantastic savory depth to the bondas. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak 1 cup of urad dal in plenty of water for at least 3 hours, or even overnight. This is crucial for a smooth batter.

Once soaked, drain the urad dal completely. Then, grind it with minimal ice water – just enough to get things moving – to form a thick, fluffy batter. This takes a bit of patience, but it’s worth it!

Now for the flavor boost! Mix the batter with cumin seeds, whole pepper, grated ginger, chopped green chillies, curry leaves, grated coconut, a pinch of hing, and salt. Give it a good mix.

Heat up your oil for frying – you’ll need enough to deep-fry the bondas. Test the oil by dropping a tiny bit of batter into it; it should sizzle and float immediately.

Using wet hands, shape the batter into lemon-sized balls. This prevents the batter from sticking to your hands.

Carefully drop the bondas into the hot oil, a few at a time. Fry them in medium heat until they’re golden brown on all sides.

Finally, drain the bondas on paper towels to remove any excess oil. Serve them hot with your favorite chutney!

Expert Tips

Want to make sure your bondas are perfect? Here are a few things I’ve learned over the years:

Achieving the Perfect Fluffy Batter
The key to fluffy bondas is a thick batter. Don’t add too much water when grinding the urad dal.

Oil Temperature for Crispy Bondas
Medium heat is key. If the oil is too hot, the bondas will brown quickly on the outside but remain uncooked inside. Too low, and they’ll absorb too much oil.

Shaping the Bondas with Ease
Keep your hands wet when shaping the bondas. This prevents the batter from sticking and makes the process much smoother.

Variations

Want to switch things up? Here are a few ideas:

Vegan Urad Dal Bonda
This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.

Gluten-Free Urad Dal Bonda
These bondas are naturally gluten-free, making them a great option for those with dietary restrictions.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the number of green chillies to control the spice level. For a milder flavor, remove the seeds from the chillies. For extra heat, add a pinch of red chilli powder to the batter.

Festival Adaptations (Diwali, Ganesh Chaturthi)
These bondas are a popular snack during Indian festivals like Diwali and Ganesh Chaturthi. You can make a larger batch and share them with family and friends!

Serving Suggestions

Urad Dal Bondas are best served hot and fresh. They pair perfectly with:

• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• Sambar

A cup of hot chai makes the perfect accompaniment!

Storage Instructions

While bondas are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to a day. Reheat them in a preheated oven or air fryer to restore some of their crispness.

FAQs

Got questions? I’ve got answers!

What is the best way to soak urad dal for bondas?
Soaking the urad dal for at least 3 hours, or preferably overnight, is essential. This softens the lentils and makes them easier to grind into a smooth batter.

Can I use a blender instead of a grinder for the batter?
While a grinder is ideal, you can use a high-powered blender. You might need to add a little more ice water, and the batter might not be quite as fluffy, but it will still work.

How do I know if the oil is hot enough for frying bondas?
Test the oil by dropping a tiny bit of batter into it. If it sizzles and floats immediately, the oil is ready.

What chutneys pair best with Urad Dal Bondas?
Coconut chutney, tomato chutney, and mint-coriander chutney are all fantastic choices.

Can I make the batter ahead of time? If so, how should I store it?
Yes, you can make the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a tablespoon or two of water to loosen it up before frying.