Karnataka special Bonda Soup | Urad dal Fritters in Spicy Dal Soup
Karnataka style “Bonda Soup”(Dumpling soup) can be savored as a Snack, Starter or as a Breakfast item. Spongy Black Gram Bonda (Dumpling) is served in light Moong Dal Lentil soup.
This soup tastes a bit spicy and is thin in consistency and is very easy to make. I first tasted this soup in Vala Tiffin Centre in Bengaluru, though the recipe is not something very unfamiliar, I liked the taste of this simple combination instantly. So I thought of sharing the recipe with you all. This recipe doesn’t need all the ingredients that we use for preparing Sambar.
Follow a few tips to make this simple Bonda (Dumpling) Soup tastier. This is very different from your regular Breakfast items.
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Tips
HOW TO GRIND BONDA (DUMPLING) BATTER:
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Soak Black Gram for a minimum of 4 hours, drain water completely and grind to a very fine smooth paste by adding a little cold water from the fridge.
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I recommend usage of a wet grinder than the regular mixer grinder for best results.
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Beat the batter briskly for at least 5 mins, so that it adds air to the batter and helps to make the Bonda soft and fluffy. If you do not grind the batter smoothly, your Bonda becomes hard and doesn’t absorb the soup properly.
WHY DO BONDAS BURST OPEN WHEN PUT IN OIL:
- If you do not grind the batter smoothly or if you do not beat the batter till the air bubbles settle in, there is every chance for the Bondas to burst open once you put them in the oil.
SOUP:
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Split Green Gram soup is very thin in consistency. Cook the gram to the just right consistency. Do not overcook and make it into a paste.
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I have used Garlic but it is optional.
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For the Bondas (Dumpling) to absorb the Soup completely, the Soup consistency should be light and thin.
HOW TO SERVE:
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If you like your Bonda to be fluffy and crispy, add them just 5 minutes before serving but if you like them very soft you can add the hot Bondas to the soup and allow them to soak in the soup.
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In Karnataka, some people serve them by sprinkling some chopped Onions on top, but I personally did not like that taste very much.
Karnataka special Bonda Soup | Urad dal Fritters in Spicy Dal Soup - Recipe Video
Karnataka special Bonda Soup | Urad dal Fritters in Spicy Dal Soup
Prep Time 5 mins- Soaking Time 4 hrs
- Cook Time 20 mins
- Total Time 4 hrs 25 mins
Servings 6
Ingredients
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FOR BONDA (DUMPLING)
- 1.5 cup Black Gram Dal
- Fridge Water - For grinding the batter
- Salt as required
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FOR SOUP
- 1/2 cup Split Green Gram
- 2 tsp Oil
- 1 tsp Mustard
- 1 tsp Cumin
- 2 Sprigs Curry Leaves
- 1 Chopped Ginger
- 1 Chopped Garlic
- 2 tbsp Chopped Green Chillies
- 2 Asafoetida
- 1/2 cup Chopped Onions
- Salt
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 1 cup Chopped Tomatoes
- 1 Coriander Leaves – small bunch
- 750 ml Water
- 1 tbsp Lemon Juice
- 1/4 cup Desiccated Coconut
- 1/2 tsp Black pepper powder
Instructions
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Grind the soaked (for a minimum of 4 hours) Black Gram with Salt and cold water to a smooth and thick paste.
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Cook Split Green Gram adding 1.1/4 cups of water.
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Heat a little oil, add Mustard, Cumin, Curry Leaves, fine Chopped Green Chillies, Chopped Ginger and Garlic & Asafoetida and fry.
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Add chopped Onions to this seasoning, saute for a few minutes till the Onions turn soft, then add chopped Tomato pieces, Salt, Red Chilli powder, Turmeric and cook until the Tomatoes are completely done.
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Add cooked Split Green Gram and some water to the Tomato mixture, allow it to boil for 10 mins.
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Sprinkle some Desiccated Coconut, Black Pepper powder, Lemon juice and chopped Coriander into the boiling Soup and turn the stove off.
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Beat the ground smooth batter for 5 mins, wet your fingers and make Bondas (Dumplings) in hot Oil. Fry them until they are golden brown.
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Add these soft and fluffy Bondas or dumplings to the hot Soup and serve them.
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