Whole
Urad dal - 100 grams (approximately 1/2 cup flat)
Green chilli - 1
Rice flour - 50 grams
Whole black pepper - 1 tsp
Thinly sliced coconut bits - 1 tbsp
Hing - 1/4 tsp
Curry leaves - few finely chopped
Coriander leaves - few finely chopped
Salt as required
Method
Wash and soak urad dal for
30-40 minutes.
Drain the water completely
and grind adding very less water (otherwise the mixie will not grind ) to a
smooth paste just as you grind for ulundu vadai. Add green chilli and salt
while grinding.
Then
remove the batter from the grinder/mixie. Take that ground dal in a bowl, add
rice flour (secret ingredient for crispy bondas), whole black pepper, coconut
bits, hing, curry leaves and coriander leaves. Mix well.
Heat
oil in a kadai, when it is hot, keep it in medium flame. Keep a bowl of water
ready. Wet your fingers in the water, take a little batter, shape it into a
ball and gently drop it into the oil. (use your thumb to gently push the ball
shaped batter into the oil)
Fry
both sides till golden brown and remove it in a colander or a kitchen towel to
drain off excess oil.
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