Crispy Fluffy Ulundhu Bonda with a TWIST ( Crispy Fluffy Urad Dal Fritters or savory donut balls)

This happened to be an accidentally discovered recipe. We had urad dal soaking for a good 4 to 5 hours in the water and later it was ground into smooth fluffy batter with some water for at least 30 minutes(Do not add a lot of water, we need fairly thick consistency batter). The batter has to double in size and become pale, that's how you know it's fluffy. If you are using wet mixer or blender then you need to pause in between your grinding or use cold water to avoid the mixer getting hot. We don't want our batter to become hot in the grinding process as it will lead towards hard and dense bonda which is completely a 'No No' sign. Since the dal was a good quality one, it produced extremely  thick fluffy batter. The batter was airy just like the beaten egg whites. We thought apart from making vadai which would consume more oil with that much of airiness. So, an idea struck, why not make bonda/ fritter/ savory donut balls with besan and rice flour to minimize the absorption of oil while frying. It was unbelievably tasty and good. With the additional mixture of coriander leaves and green chilies, it was excellent savory option for an evening snack. The bite size donut balls are perfect when dipped in your favorite chili sauce condiment. Give a try and please do leave a comment below. 

Crispy Fluffy Ulundhu Bonda with a TWIST ( Crispy Fluffy Urad Dal Fritters or savory donut balls)

INGREDIENTS: 

Fluffy Ulundhu maavu / White Urad dal batter - 1 cup

Kadala maavu / Besan flour - 4 heap teaspoons

Coriander leaves - 3 tablespoons

Green chilies - 3 

Asafoetida - 1/4 teaspoon

Salt - to taste

Oil - to deep fry

METHOD:

1. For this recipe you will need fluffy ulundhu/ urad dal batter which you grind for making vadai. I used wet grinder for this process. 

2. Soak urad dal/ ulundhu for four hours and grind until light fluffy adding some water. Remember do not add a lot of water otherwise the fritter or bonda will absorb more oil when frying.

3. Take a cup of batter, whisk it to produce more air and fluffiness so that it it crispy in the outside and soft in the inside.

Fluffy batter with besan and rice flour

4. To this batter add besan/kadala flour and rice flour. Then finely chop in coriander leaves and green chilies. 

Addition of coriander leaves and green chilies

5. Add salt to taste and asafoetida is a must. 

6. Prepare a wider pan for seep frying process with enough oil to submerge the fritters.

6. With the help of two tablespoons, form medium sized balls and drop them into the hot oil. Drain the bonda or fritters in a paper towel placed inside a colander.

Bonda/fritter/donut balls frying in the oil

 

7. Serve hot with chili sauce or ketchup or siracha (Korean hot and spicy sauce).

Thank you

Abby