Most of the time calling Sunday a lazy day, I give up making hot snacks to go with evening tea. But yet times, I toil a little to make piping hot snacks to go with tea. Yesterday was one such a day. I thought I will make mini vada for tea time snack and soaked the dal. All of a sudden we had guests and somehow I felt the batter will be less to make mini vada for all. So dropping the plan of making mini vada, I made of these medu bondas. To my surprise everyone loved these and the batter was just enough to erase that evening hunger.
These Medu Bonda are crisp outside and soft inside. When relished hot, they just taste yum. I served these with lal aur hari chutney (Red and Green Chutney) along with Karam Podi (Spicy Curry Leaves Powder). I am for sure these golden beauties medu bondas will be regular in our menu. So easy to make and so yum to relish. Do try out today….
- 1 cup Urad dal/Black gram
- 2 tbsp. raw Rice
- 1 tbsp. Chana dal
- 1 Onion, peeled and finely chopped
- 1 tbsp. Jeera/cumin seeds
- 1 2’inch piece of Ginger, finely chopped
- 10 fresh Curry leaves
- 3 Green chillies, deseeded and finely chopped
- 6 springs fresh Coriander leaves, finely chopped
- 6 Mint leaves, roughly chopped
- Salt, as per taste
- Oil for frying
- Wash and soak urad dal, raw rice and chana dal for 2 hours in enough water.
- After two hours drain the water and grind the ingredients into a thick smooth paste. (Just add 2-3 tbsp. of water, if you are not getting smooth paste of the ingredients).
- Take this into a bowl and add finely chopped onions, cumin, finely chopped ginger, crushed curry leaves, finely chopped green chilies, chopped coriander leaves, roughly chopped mint leaves and salt.
- Mix all the ingredients using your fingers and set aside for 10 minutes.
- In the meantime, heat enough oil for deep frying. To check whether the oil is hot enough to fry the medu bondas, drop a small ball of batter into the oil. If the ball sizzles and comes to the top, then the oil is perfectly hot to fry the bonda’s.
- Drop spoonful’s (use teaspoon) of batter into hot oil. Reduce the heat to medium flame and fry bondas in batches (depending on size of the vessel, you are using for frying, don’t not overstuff), turning frequently using a slotted spoon, until they turn golden in color.
- Drain and place on kitchen paper to absorb excess oil. Repeat the process until you complete the batter.
- Serve hot with your choice of podi or pickle or chutney.
- Add love to make these Medu Bonda taste ‘Yummy’.