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)|