Now this is a dish, which is a different version of Medu vadai .

The method is absolutely the same , but bonda is round shaped , unlike the medu vadai which is flatter and has a hole .

This is the most sought after evening snack is most homes , until ofcourse many other packaged snacks became freely available , in most homes .

Till not so long ago , these used to be featured menu in most bride seeing ceremony , in Southern parts of India

Most kutcheri canteen menu,  too have this recipe for the evenings , during the December season in Chennai .

This crisp no nonsense snack’s main ingredient is black gram dal .

You add a little of spice and herb , deep fry and you get this crunchy on the outside , soft on the inside snack .

Dip in coconut chutney , pudina chutney or kaara chutney , you will be transported to heaven .

Try it .

Recipe for Mysore Bonda/Blackgram lentil fritters / Urad dal vada

Ingredients( Serves 2 )

Black gram dal 1 cup (deskinned)

Salt as required

Green chillies 2 chopped fine

Curry leaves 5 to 6 in numbers

Ginger 1 teaspoon (grated)

Onion (optional) 1 chopped fine

Grated coconut quarter of a cup

Method

Soak Urad dal for 2 to 3 hours . Rinse Drain well.

Grind to a smooth thick batter without adding water.

If needed, add a tablespoon of water or so , while grinding .

Add all the other ingredients to the smooth thick batter.

Mix well .

Take a deep bottomed pan /kadai for deep frying .

Add half litre of oil of your choice . Heat

I used cold pressed coconut oil .

Wet your hands .Take a small ball from the batter and roll, to get a small smooth ball .

Drop into the hot oil , gently .

Repeat for rest of the batter .

At a time , drop four bondas into the hot oil .

Deep fry till brown .

Cook in medium heat .

Crispy brown ,sizzling bondas are ready to serve .

Eat with chutney of your choice .

Enjoy and share .