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Bonda Soup


Bonda Soup is a famous breaksfast dish from Karnataka, India. Bonda means crispy Urad daal fritters or balls. The soup here is actually a very light curry prepared with daal or lentils. But, together they are a very simple and  tasty breakfast dish. Today I am sharing the recipe of both the Bonda and Soup.

Bonda Soup


Ingredients for Bonda :
1 Cup Urad Daal washed and Soaked for about 2 hours
1 Green Chilli finely chopped
8 to 10 Curry leaves finely cut
1 inch Ginger finely chopped
1 tablespoon of finely cut dry coconut 
1 Tablespoon of finely chopped Coriander leaves
1/2 teaspoon Black Pepper Powder
Salt to taste
Oil for Deep frying 


Method :
Strain the soaked Urad daal and grind it to a fine paste. Add as little water as you can while grinding. This batter needs to be thick and not runny. In a bowl take this batter and with a spoon mix it properly so that it becomes light and airy. To this add all other ingredients mentioned above i.e. Finely chopped Green chillies, Curry leaves, Ginger, Dry Coconut  and Pepper and Salt as per taste. Give a good mix and keep aside.
Heat Oil in a kadai. Then wet your hands with water and take a handful of the batter and drop it in  a round shape slowly in the oil. It will be like a small round ball. Fry it on low flame till it turns golden brown from all the sides. Frying on a low heat is a must otherwise the batter inside will be raw. The Bonda or fritters are ready to serve.

Ingredients for Soup:
1/2 Cup Toor Daal
1/2 Cup Moong Dall
1 Big Sized Tomato chopped
1 inch Ginger finely chopped
2 to 3 Green chillies Slit vertically
1/2 teaspoon Turmeric Powder
Salt to taste
For Tampering :
1 Teaspoon Oil or Ghee
1 Teaspoon Mustard Seeds
1/2 Teaspoon Cumin/Jeera
6 to 8 Curry leaves
A pinch of Heeng

Method:
Wash and soak both the daals for Half an hour. Then pressure  cook the daal for 3 to 4 whistles with Chopped Tomatoes, Ginger, Green Chillies and Turmeric Powder. In a pan or kadai add a Teaspoon of Ghee or Oil. Once the oil is hot add Mustard seeds, Cumin Seeds, Curry leaves and Heeng. When the mustard seeds start to flutter, mash and add the daal to this tampering. Add water and adjust the consistency of the curry. The curry should be very thin like a soup.  Add salt to taste and bring the curry to a boil. The soup is ready.

Ingredients required while serving  :
Chopped Onions
Chopped Coriander leaves
Thin shev or Boondi (Optional)
In a bowl add Bondas and Pour the Soup on them. The Bondas should be submerged in the soup fully. Garnish with Onions, Coriander leaves and Shev /Boondi. Serve Hot.

Note : 1. You can take only Toor daal or Moong daal also. Koxing both is optional.

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