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Best Easy Urad Dal Bonda Recipe

Name: Best Easy Urad Dal Bonda Recipe
Total time: 45 min
Yield: 70 g
Ingredients: Urad dal (split black gram, skinned) 1 cup; Onion, finely chopped 0.5 cup; Green chilies, finely chopped 2 pieces; Ginger, minced 1 tbsp; Curry leaves, chopped 2 tbsp; Cilantro, chopped 2 tbsp; Baking soda 0.25 tsp; Vegetable oil (for deep frying) 2 cups; Salt 1 tsp; Black pepper, ground 0.25 tsp; Asafoetida 0.25 tsp

Crispy, spiced, and utterly delicious, Urad Dal Bonda is a classic Indian snack loved across the country. This vegetarian favorite is perfect for family snack time, parties, and festive occasions.

Cook 45 min Difficulty NORMAL 180 kcal

#vegetarian #indian snack #crispy bonda #family party recipe

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Ingredients

Main ingredients

Urad dal (split black gram, skinned) 1 cup
Onion, finely chopped 0.5 cup
Green chilies, finely chopped 2 pieces
Ginger, minced 1 tbsp
Curry leaves, chopped 2 tbsp
Cilantro, chopped 2 tbsp
Baking soda 0.25 tsp
Vegetable oil (for deep frying) 2 cups

Seasonings/Sauce

Salt 1 tsp
Black pepper, ground 0.25 tsp
Asafoetida 0.25 tsp

Nutrition summary

Carbohydrates 22 g 49%

Protein 7 g 16%

Fat 7 g 35%

Serving size 70g

Cooking steps

1

Rinse and soak urad dal in water for 4–6 hours; drain completely.
2

Grind soaked urad dal to a thick, fluffy batter, adding minimal water for the right texture.
3

Transfer batter to a mixing bowl. Add chopped onions, green chilies, ginger, curry leaves, cilantro, salt, pepper, asafoetida, and baking soda. Mix well to combine and let rest for 10 minutes.
4

Heat vegetable oil in a deep pot over medium heat to around 350°F (175°C) and keep temperature steady.
5

With wet hands, shape batter into small balls or rounds, gently dropping them into the hot oil. Fry in batches and avoid crowding.
6

Fry each bonda, turning occasionally, until they are golden brown and crisp on all sides—about 5–6 minutes per batch.
7

Remove bondas with a slotted spoon and drain on paper towels. Serve hot as a snack with your favorite chutney.

Personalized Q&A

Q. What's the key ingredient in this Urad Dal Bonda recipe?

The star ingredient is urad dal (split black gram), which creates the bonda's soft interior while providing structure and protein. The combination of fresh onions, green chilies, and spices gives it the traditional flavor profile loved in Indian kitchens.

Q. What heat and timing tips are important for frying Urad Dal Bonda?

Maintain the oil at medium heat—around 350°F (175°C)—to get a crispy exterior without burning or undercooking. Fry the bondas in small batches for about 5–6 minutes each, ensuring even browning and thorough cooking.

Q. How do I prevent my bondas from turning out dense or greasy?

Use minimal water when grinding the dal to produce a fluffy batter. The resting step lets air incorporate. Adding baking soda ensures lightness. Frying at the right temperature prevents excess oil absorption for a crisp, non-greasy texture.

Q. How many calories and nutrients does one serving provide?

Each 70g serving provides about 180 kcal, with 22g carbohydrates (49%), 7g protein (16%), and 7g fat (35%), making this snack both filling and energy-rich.

Best Easy Urad Dal Bonda Recipe

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