Urad Dal Bonda Recipe – Crispy South Indian Snack with Peppercorns

Last Updated on 2 months by Neha Deshmukh

Urad Dal Bonda Recipe – Crispy South Indian Snack with Peppercorns

Hey everyone! If you’re anything like me, you absolutely love a good, crispy snack with your evening chai. And let me tell you, these Urad Dal Bondas are exactly that – little pockets of flavour that are seriously addictive. I first made these when I was trying to recreate the bondas my neighbour aunty used to make, and after a few tries, I think I’ve gotten pretty close! They’re a little bit of effort, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

These aren’t just any fritters. Urad Dal Bondas are a South Indian classic, known for their fluffy interior and wonderfully crisp exterior. The subtle heat from the peppercorns, the freshness of the coconut and curry leaves… it’s a flavour explosion in every bite! Plus, they’re perfect for a rainy day, a festive occasion, or just when you need a little something special.

Ingredients

Here’s what you’ll need to make these delicious bondas:

• ?? cup Urad dal (about 150g)
• 1 tbsp Rice flour
• 1 Green chilli, finely chopped
• 1 tsp Peppercorns, lightly crushed
• Few Curry leaves, chopped
• 1 handful Coconut pieces
• Few Coriander leaves, chopped
• Salt & Water as needed
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Urad Dal: The Heart of the Bonda
Urad dal (split black lentils) is the star here. Make sure you use good quality dal for the best flavour and texture.

Rice Flour: Achieving the Perfect Crisp
The rice flour is key to getting that lovely, crispy exterior. Don’t skip it! You can find it easily in Indian grocery stores. About 75g is equivalent to 1 tablespoon.

Peppercorns: A South Indian Flavor Boost
Don’t underestimate the peppercorns! They add a lovely warmth and subtle spice that’s so characteristic of South Indian cuisine. Lightly crushing them releases their flavour beautifully.

Coconut & Curry Leaves: Regional Freshness
Fresh coconut and curry leaves are best, if you can get them. They really elevate the flavour. If you’re using frozen coconut, make sure it’s thawed and patted dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in enough water for about an hour. For an extra fluffy bonda, pop it in the fridge while it soaks – my grandmother always swore by this trick!
2. Drain the dal and grind it with ice water, a little at a time, until you get a thick, smooth batter. Don’t add too much water at once, you want a consistency that holds its shape. Add the salt and chopped green chilli while grinding.
3. Now for the flavour! Gently mix in the crushed peppercorns, chopped coconut, curry leaves, and coriander leaves into the batter.
4. If the batter seems a little too runny, add the rice flour, a teaspoon at a time, until you reach the right consistency. It should be thick enough to hold a shape when dropped into oil.
5. Heat oil in a kadai (or a deep frying pan) over medium-low heat. This is important – you don’t want the bondas to brown too quickly on the outside while remaining raw inside.
6. Carefully drop spoonfuls of the batter into the hot oil, forming round bondas. Don’t overcrowd the pan.
7. Fry them on medium-low heat, turning occasionally, until they’re golden brown and crispy all over. This usually takes about 6-8 minutes.
8. Remove the bondas with a slotted spoon and drain them on paper towels to remove any excess oil.

Serve immediately while they’re hot and crispy!

Expert Tips

• Oil Temperature is Key: Seriously, keep the heat on medium-low. It’s the secret to perfectly cooked bondas.
• Don’t Overmix: Once you add the coconut and curry leaves, mix gently. Overmixing can make the bondas tough.
• Ice Water: Using ice water while grinding the dal helps create a lighter, fluffier batter.

Variations

• My friend Priya loves to add a pinch of turmeric powder to the batter for a beautiful golden colour.
• For a bit more heat, add a finely chopped red chilli along with the green chilli.
• My family sometimes adds a little finely chopped onion to the batter – it adds a lovely sweetness.

Vegan Adaptation

Good news! This recipe is naturally vegan. Just make sure the oil you use for frying is plant-based.

Gluten-Free Confirmation

These bondas are also naturally gluten-free, as long as you ensure your rice flour is certified gluten-free.

Spice Level Adjustment

If you’re not a fan of spice, reduce the amount of green chilli or omit it altogether. You can also reduce the peppercorns.

Festival Adaptations (e.g., Ganesh Chaturthi)

These bondas are a popular offering during Ganesh Chaturthi! They’re considered auspicious and are a delicious way to celebrate.

Serving Suggestions

These are fantastic on their own, but even better with:

• Coconut Chutney: A classic pairing!
• Tomato Chutney: Adds a tangy sweetness.
• Sambar: For a more substantial meal.
• A hot cup of Masala Chai: The perfect accompaniment.

Storage Instructions

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

FAQs

What is the best way to soak urad dal for bondas?
Soaking the urad dal for at least an hour is crucial. Refrigerating it while soaking helps create a lighter batter.

Can I make bonda batter ahead of time?
You can make the batter a few hours ahead of time and store it in the fridge. Just give it a good stir before frying.

What oil is best for frying bondas?
Groundnut oil or vegetable oil are good choices. Just make sure it’s hot enough before adding the batter.

How do I get bondas crispy and not oily?
Frying on medium-low heat and draining them on paper towels are key. Don’t overcrowd the pan.

What is a good substitute for fresh curry leaves?
Dried curry leaves can be used in a pinch, but the flavour won’t be quite as vibrant. You can find them at most Indian grocery stores.

Enjoy making these Urad Dal Bondas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!