Easy Bonda and Coconut Dip

This is the snack I used to prepare often at my home. My family loves it. This is very simple and easy to prepare. 

Usually when I make dosa batter, I used to soak excess urad dal and take it out for prepare this simple batter. And this coconut dip gives a nice combo to this snack.

It should be very soft in inside and crispy at outside.

Ingredients

Urad Dal – 1 cup (Soaked)

Fenugreek Seeds – 1/4 tsp (Soaked)

Rice Flour - 5 tsp

Chopped Green Chilli – 3

Finely Chopped Onions – 1 cup

Finely Chopped Ginger – 2 tsp

Finely Chopped Curry Leaf – 1 tsp

Finely Chopped Coriander Leaves – 1 tsp

Ajwain Seeds/Omam – 1/4 tsp

Baking Soda – a pinch

Salt to taste

Cumin Seeds – ½ tsp

Peppercorns – 1 tsp

Oil for deep fry

Method

Wash and soak rice and fenugreek seeds with enough water for about 30 to 45 minutes.

Then put it in a grinder and make it as batter of good consistency. It should not thicker and more watery.

Once it done, then transfer it in a bowl. Then add all the ingredients which I have mentioned earlier in the above except oil.

And mix well. You make sure it should not have any lumps.

In a pan, heat oil. When it’s hot, then take this batter and make a round shaped ball and fry it in oil.

Use paper towel to remove the excess oil. Then serve hot with coconut dip.

Coconut Dip for Bonda

Ingredients

Grated Coconut – 1 cup

Green Chilli – 6

Roasted Gram/Pottukadalai – 3 tsp

Chopped Ginger – 2 tsp

Salt to taste

(To Temper)

Mustard Seeds – ½ tsp

Dry Red Chilli - 2

Urad Dal – 1 tsp

Finely Chopped Onions – 3 tsp

Finely Chopped Coriander & Curry Leaves – few

Hing – a pinch

Oil – 1 tsp

Method

In a blender add all the items which are under “to ingredients” and grind it as a fine paste. Then keep it in a bowl.

In a pan, heat oil. Add the ingredients which are under one by one and saute it for few seconds.

And add this into coconut dip bowl. Then serve hot.