Ulundu Bonda Recipe | Urad Dal Bonda

Posted on Mar 4th, 2021

by Sowmya Venkatachalam

Categories:

Chaat
Snacks

3.34 from 6 votes

Ulundu Bonda Recipe | Urad Dal Bonda, is one of the popular evening snack in Southern India. This Bonda is a round shaped crispy snack made with urad dal along with other spices. It’s a great tea time snack and usually served with Coconut Chutney. Learn here how to make this bonda with step by step pictures, instructions and video!

Prep Time 20

Cook Time 30

Soaking Time 2

Total Time 2 50

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Reading Time: 6 minutes

Ulundu Bonda Recipe | Urad Dal Bonda, is one of the popular evening snack in Southern India. This Bonda is a round shaped crispy snack made with urad dal along with other spices. It’s a great tea time snack and usually served with Coconut Chutney. Ulundu Bonda is usually served with coconut chutney in any chaat shops or office pantry or any restaurants in the evening, this Ulundu Bonda will be on top of the menu.

The procedure for making Ulundu Bonda, is just similar to Medhu Vadai. Soaking Urad dal and grind it to a fluffy batter, same as Medhuvadia. For Bonda, we generally add peppercorns, finely chopped coconut pieces in addition to all the other ingredients. Also we don’t need to shape the bonda like vada with a hole in the center. We just need to drop the batter like a dumpling in hot oil. It’s quite simple than the vada. We don’t have to worry about the shape 🙂 . Though this is not an instant version as it involves soaking, still a pretty easy and simple recipe.

Tips for making Ulundu Bonda:

We should always grind the urad dal with very little water at a time. We really need a fluffy batter but at the same time not runny.
If you are grinding the batter in mixer, then the batter will not be aerated naturally, so take out the smoothly ground batter and beat the batter with a ladle or whisk for atleast 5 mins to manually incorporate air in the batter. This will make the batter to be light and the bondas will be soft inside.
We can also enrich the bonda with mixed veggies.
While deep frying check the hotness of oil and then drop the batter. If the oil is not hot enough, the bondas sink and stuck to bottom of the pan.
Deep fry the bondas in low flame till its golden brown on all sides.
Another variation which my MIL used to follow – Mix Channa Dal and Urad Dal in same proportion and make the dough which also tastes very good.

You may also want to try:

Mysore Bonda | Instant Maida Bonda – fried dumplings made with maida (all purpose flour), rice flour, curd and spices. They are crispy outside and fluffy inside.A very easy to make and a tasty snack.
Aloo Bonda – a famous snack and street food in Tamil Nadu. It has crispy outer cover and yummy aloo/potato stuffing inside. We use gram flour and rice flour along with indian spices for the outer cover.
Rava Bonda Recipe, a very delicious and crispy bonda made with Sooji, curd and other spices. This is also an instant and quick snack.
Pattanam Pakoda, a very popular street side snack in Chennai and many cities of TamilNadu. Crispy outside, soft inside this pakoda is so tasty and mouth-watering. Serve with hot tea/coffee and enjoy this delicious snack!

Recipe Card for Ulundu Bonda Recipe | Urad Dal Bonda:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING URAD DAL

Wash the urad dal thoroughly. Soak the Ulundu(Urad Dal) and rice in water for 2 hours. After 2 hours strain the water.

GRINDING BONDA BATTER

Strain water from soaked dal and rice.

Add the dal and rice to a wet grinder or mixer grinder.

Grind it by adding 3 tablespoon of water. Do not add more water at once. Grind till the urdhal is smooth without any lumps. If we grind it in mixer, just add water little by little at a time and grind it till the batter is smooth. Do not add more water.

Take it from grinder after the Urad Dal is ground properly. If you take the flour in your wet hands, it should roll like a ball. Drop a pinch of batter in water, it should float it in water. If the batter gets sunk, then we need to grind it more. This is the right stage to remove from the grinder. If we are grinding in mixer, then take out the smooth bonda batter and beat it nicely for 3-5 minutes using a whisk or ladle. This will aerate the batter. This step is very important and not to be skipped, if are grinding batter in mixer, otherwise, the bondas will be harder.

SPICE UP THE BATTER

Take out the batter in a vessel.

Add green chili, peppercorns, ginger, coconut pieces, curry leaves and coriander leaves along with salt.

- Give a good mix.

DEEP FRYING PROCESS

Heat oil in a pan. Check the hotness of the oil. If you drop a pinch of batter, it should raise immediately in the oil. Then the oil is ready. Wet your fingers and palm with water and take a dollop of batter, roll it like a ball and then gently drop in oil. In each batch add 3-4 pieces.

Deep fry the bondas till they are crispy and golden brown. Flip the bondas so that they get evenly fried up and make sure the flame is low while frying the bondas. Take out the fried bondas and keep it on a paper towel to drain excess oil. Repeat the same for rest of the batter.