Bonda Soup Recipe | Karnataka Style Bonda Soup Recipe | Breakfast Recipes | Urad Dal Bonda

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour offers a similar texture with added protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes add sweetness and nutrients.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while maintaining crunch.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: none

Bay leaves provide aromatic flavor, though less intense.

Soak 1 cup of mongal for about 1 hour and add it to a pressure cooker.

Add 1 tsp salt, 1/2 tsp turmeric powder, a pinch of Asafoetida, and 2 tsp oil to the cooker.

Mix well and pour enough water to immerse the dal, then pressure cook for about three whistles on medium flame.

In a separate pot, heat 3-4 tsp oil and add 1 tsp cumin seeds and 2 tsp peppercorns.

Add 1/4 tsp Asafoetida, finely chopped ginger, garlic, 5 slit green chilies, and a few curry leaves; sauté for about a minute.

Add 2 large finely chopped tomatoes and 1 tsp salt; mix until tomatoes are mushy.

Add the cooked dal and mix well, then dilute with 3-4 cups of water to achieve a soup consistency.

Close the pot and let it simmer for about 10 minutes on medium-low flame.

Add juice of 1/2 lemon and fresh chopped coriander leaves; mix well to finish the soup.

Soak 1 cup of urad dal for 2 hours, then grind it in a mixer jar with a little water until smooth and fluffy.

Transfer the batter to a bowl and mix in 1 tsp salt, a pinch of cooking soda, 1 cup finely chopped coconut bits, 2 finely chopped green chilies, and a large piece of finely chopped ginger.

Heat oil in a deep frying pan for frying the bondas.

Dab fingers in water, take small portions of the batter, and gently drop them into the hot oil.

Flip the bondas at intervals until they are golden brown and cooked through; remove from oil and set aside.

To assemble, place the bondas in a plate and pour the dal soup over them, garnishing with chopped coriander leaves and coconut bits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens