Ulundhu Bonda / Urad Dhal Bonda

Few months back, when I was preparing Urad Dhal Vada (Uzhundha vadai), I was getting late and could not shape them well. So I managed to make bondas with the batter and made it in very less time. Since then, this has become our favorite. 

I tried few cookies last week but couldn't post as they didn't turn well in shape, though tasted amazing. As we had two many sweets since Diwali, my Hus wanted something non sweet. So I made this Bonda and I feel this is perfect for the cold season here.

I remember me and my cousin used to go to near by shops in madurai and buy a big pack (pottalam) of this Bonda or Vadai and Bajji with different chutneys and sambar.. Sweet memories.. !!  I am very happy that all of my cousins are in whatsapp and don't feel like I even miss them, though they are available in different time zones.            

                                                                                              

Recipe for the snack full of proteins:

Ingredients:

Urad Dhal 1cup
Rice Flour 1 tsp
Asafoetida a pinch
Pepper 1 tsp
Curry Leaves few
Salt
Oil for deep fry

Preparation:

Soak Urad Dhal for one hour with enough water.

Method:

Grind Urad Dhal to a smooth batter with very less water..

{I added 2-3 tbsp of water in the empty mixer. Then I added the Dhal, again a tbsp of water on top and then I started grinding. As and when required I just sprinkled a tbsp of water. }

Refrigerate the batter for one hour.

Now add the Rice flour, Pepper, Curry Leaves and Asafoetida. Mix well.

Heat enough oil in a pan for deep frying. Wet your hands and pinch a ball sized batter and drop into the hot oil. Fry on a medium flame until done.

Serve with coconut chutney or any of your favorite chutney.

How to prepare Idli Podi ??

 

One of the best accompaniments to Idli is Idli Podi, meaning Idli Powder. It is nothing but a mix of many lentils. It is mixed with ghee or oil and served with Idli or Dosa. It is prepared in every south indian household and it is served alone or along with chutneys especially, coconut chutney.

Though ingredients for this recipe is quite similar in different regions of south, their ratio differs from home to home. My Mom's Idli podi recipe is very famous; whoever comes to our home takes back a box of this podi. 

I've altered my mom's recipe and mine is less hot as I've included very less chillies and my toddler son is very fond of this podi. He likes only Poondu Chutney or Tomato Chutney. If either of these is not made, he used to have Idli or Dosa as such few months back. Now he has started eating podi along with Idli or Dosa. So I've made it less hot but I find there is no compromise in taste of the podi. My Hus says this is similar to Paruppu Podi because of its color. :)

Now into the recipe:

Ingredients:

Urad Dhal (Split/Whole) 1 cup

Sesame seeds (White) 3/4 cup

Dried Red Chilles 10

Channa Dhal (Kadalaiparuppu) handful

Pottukadalai (Roasted gram) handful

Curry leaves 3 springs

Garlic cloves (with skin) 5

Salt

Method:

In a Pan, dry roast each lentils separately. Dry roast till some of the lentils change their color slightly to light brown. Set aside to cool. Now, dry roast Curry leaves, Garlic cloves and Chillies together. Set aside to cool.

Grind everything together in a mixer once cooled. Make sure the mixer and the pan are dry. Make sure the ingredients are not burnt while frying.

Grind till the mixture transforms to a fine powder. (It will not be as fine as mill ground powder.)But over grinding makes lumps in the mixture. Store in an airtight container.

My Mom uses only 1/2 cup of sesame seeds and 1/2 to 3/4 cup of Chillies. If you are looking for hot Idli Podi, (thought not very hot as store bought Idli Podi) try this ratio, you will definitely love it. But you have to prepare it again as this would vanish soon if served with Idli and Dosa often.

Linking this recipe to Vegan Thursdays. Vegan recipes are shared for Vegan Thursdays. This happens every first and last thursday of every month. To know more or join, click here.