Urad Dal Bonda | Biskut Ambade ~ Udupi Special Recipes

For the final day of Tea Time Snacks, I have a Urad Dal Bonda, known as Biskut Ambade in the Mangalore Udupi Regions. The recipe is from here and the beautiful pictures prompts you to make it right then!

I cooked this as part of the Udupi Special feast and enjoyed it so much. Though we do make Urad dal Bondas regularly at home, we do not add Sooji. I remember Athamma saying she does, though I do not personally add. I think they living closer to Karnataka, have lot of their influnce in their cooking style. 

These bondas make a great evening snack and especially with coconut chutney, it will be amazing. 

When I was deciding on the Udupi Menu, I had the select one from each category and going through the list I had, I felt this will make a great addon to the feast. While all dishes add to the glory, I always think the fried snack tops as cherry. I do not sccum around it. And do not hesitate to deep fry if it has to be.

Check out how gujjus make their Kokkai too.

Urad Dal Bonda

Ingredients Needed:

Black Gram lentils / Urad dal ­ 1 cup
Green chillies ­ 3 to 4
Salt ­ 1 tsp
Curry leaves ­ handful
Rava / Sooji ­ 3 tsp
Cooking oil for deep frying the bonda.

How to make the Urad Dal Bondas

Soak black gram in enough water for about 2 - 3 hours.

Rinse the lentils with enough water, drain and then grind it with salt and green chillies to smooth batter. Take care not to add more water than just required to grind it. You may need about 1/4 cup or even less.

Transfer the batter to a wide bowl, add sooji, chopped curry leaves and chopped coconut pieces.

Combine everything well with your fingers. Fluff it well at this stage to make the batter fluffy.

If the batter is dropping consistency, its fine. Else if it is runny, add more rav to the batter and mix well.

Heat a wkadai with oil for frying. Once the oil is hot, drop in small lemon sized balls and let it get cooked crisp on all sides. I used two spoons to scoop the batter down.

Repeat until all done.

Serve with coconut chutney or as a side dish for sambar.

Notes:

Always cook the boondas in medium to low flame for the inside to get cooked well. The outer texture should be crispy, inside spongy.

Always add water only as much as need to grind. More batter will make the bondas dunk more oil.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Posted in: Indian Cook