- Urad dal – 1 cup, soaked overnight or for 4 hours in water
- Salt – to taste
- Whole pepper corn – 1/2 tsp
- Curry leaves – 6 to 8 leaves
- Coconut pieces – 2 tbsps ( fresh coconut chopped into small pieces)
- Serrano pepper – 2 tsps, minced
- Cilantro – few strands, chopped
- Rice flour – 1/4 cup
- oil – for deep frying
- Drain the soaked urad dal and grind it into a very smooth and fluffy batter using very little water in a wet grinder.
- Add salt to taste.
- Transfer the batter into a mixing bowl.
- Add whole pepper corns, curry leaves, coconut pieces, Serrano pepper and cilantro. Mix until just combined.
- Add rice flour and mix until just combined. Do not over mix the batter.
- Add more salt if required.
- Heat oil for deep frying.
- Add a small dollop of batter to the oil to check if the oil is hot enough. The batter must sizzle and rise up immediately.
- The bonda’s must be cooked on medium heat. If they turn golden brown too fast, the inside of the bonda will be raw.
- Dip your fingers in water and scoop a small amount of batter and slide it gently into the oil.
- Care should be taken to make sure that your fingers don’t touch the oil.
- If the bonda’s starts turning brown very quickly, switch to low heat.
- Flip the bonda’s at regular interval and make sure that both the sides are cooked.
- Remove the bonda’s using a slotted spoon onto a paper towel lined bowl/plate.