Karnataka Style Bonda Soup (Urad Dal Fritters in Spicy Dal Soup)
Description
Karnataka Style Bonda Soup is a beloved dish among Kannadigas, especially in Mysore. This comforting recipe consists of crispy urad dal fritters that are served in a hot, flavorful dal soup. Traditionally deep-fried, this version is made healthier by pan-frying the fritters on a kuzhi paniyaram pan, making it an ideal option for a nutritious breakfast. The soup is a light, spiced dal base that complements the fritters perfectly.
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
For the Urad Dal Bonda:
- 1 cup White Urad Dal (Split), soaked in water for 2 hours
- 1 Green Chilli, chopped
- 1 sprig Curry leaves, chopped
- 1 teaspoon Black pepper powder
- 1 tablespoon Fresh coconut, grated
- 1 teaspoon Baking soda
- Salt, to taste
For the Soup:
- 1/2 cup Yellow Moong Dal (Split)
- 1 Tomato, chopped
- 1-inch Ginger, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (Hing)
- 1 teaspoon Turmeric powder (Haldi)
- Salt, to taste
- Oil
- Water, as required
Preparation Time: 150 minutes
Cook Time: 60 minutes
Instructions
-
Prepare the Urad Dal Bonda:
- Soak the white urad dal for 2 hours (or soak it the night before for ease). After soaking, grind the dal in a mixer with 1/4 cup water to a smooth paste.
- Add the chopped green chilli, curry leaves, black pepper powder, fresh coconut, baking soda, and salt to the ground dal. Mix thoroughly.
-
Cook the Fritters:
- Heat a kuzhi paniyaram pan and drizzle a little oil in each of the hollow holes.
- Once the pan is hot, spoon about a tablespoon of the batter into each hole.
- Cook the fritters on both sides until they turn golden brown, about 10 minutes. Set them aside.
-
Prepare the Soup:
- In a pressure cooker, add the yellow moong dal, turmeric powder, salt, and water. Pressure cook for about 4 whistles and let the pressure release naturally.
- Open the lid and mash the cooked dal into a creamy consistency.
-
Make the Soup Base:
- Heat oil in a saucepan on medium heat. Add cumin seeds (jeera) and asafoetida (hing) to crackle.
- Add the chopped ginger, tomato, and green chilli. Sauté for about 2 minutes.
- Add the mashed dal and 1 cup of water. Stir well to achieve a thin soup consistency.
- Season with additional salt and pepper to taste. Let it boil for about 10 minutes, then turn off the heat.
-
Serve:
- To serve, place a few of the crispy urad dal fritters into a cup or bowl.
- Pour the hot soup over the fritters and serve immediately.
- Enjoy this warm, filling Karnataka Style Bonda Soup as a hearty breakfast, paired with a cup of tea.
Tip: For a more flavorful soup, you can garnish with fresh coriander leaves before serving.
