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ONAM SADYA RECIPES – SEP 7

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July 12, 2010

MYSORE BONDA / ULUNDHU BONDA

MYSORE BONDA 1

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon Tongue out..

INGREDIENTS :

  • Urad dal – 1/2 cup
  • Green chilly – 1 no (optional )
  • Pepper corns – 1 – 2 tsp (slightly crushed )
  • Curry leaves – A few (chopped)
  • Coconut pieces – 1 handful ( small in size)
  • Coriander leaves – Few (chopped)

METHOD :

  • Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
  • Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
  • Mix well and make sure the batter is thick.If it is watery add little rice flour.
  • Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!

KITCHEN CLINIC :

URAD DAL :

Urad, also referred to as the urad bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as mung bean.
Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. The bean is boiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad.
It is very nutritious and is recommended for diabetics, as are other pulses. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the cultinary preparations. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maanh".
The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.

HEALTH BENEFITS & NUTRITION
Eat Urad daal (Black gram daal). They look like slightly dusty, black beads. Black gram is popular in the Indian Continent. Scientifically this bean is known as Vigna mungo (old name: Phaseolus radiatus). Don't confuse Mungo with its cousin, mung bean or pesalu (Telugu) green gram or Phaseolus mungo (old) or Vigna radiata (new), also very popular in India. No Indian would ever confuse between these two beans, but Western scientists are different. Especially when it comes to Indian diversity. Taxonomic treatment of black gram (V. mungo) and green gram (V. radiata) has been confused. Verdcourt (1970) proposed that these two species should be treated as a single species. However, Marechaetal. (1978) considered these two as distinct species and his proposal was supported by many taxonomists. Two botanical varieties were recognized in V.mungo. V.mungo var.mungo is the cultivated form (black gram), var.silvestris is the wild ancestral form of black gram. These black beans with a white center are sold as urad in many Indian groceries. As halved beans, they are called urad dal. Urad dal is available unhusked with its black seedcoat and husked.
A one-cup of urad dal serving contains 189 calories, 13 grams of protein, 12 grams of fiber (about half a day's worth) and one gram of fat. Black gram requires only minimal soaking -- about half an hour -- before cooking, which takes another 30 to 40 minutes. In India, mung beans are the common man's meal. They're very popular and are eaten throughout India, from Kashmir to Tamilnadu in the south. Most popular South Indian dishes contain urad, e.g., Idli, Dosa, Utappam, Vada etc.

31 comments:

  1. I have never had bonda bhaji, this must be delicious.
    Lovely golden colour ♥

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  2. Looks absolute yum...and so perfect...

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  3. chitra same here, iam not good in making bajji/bonda even with readymade mix. have to try. yours turned out so nice.And ur mil is very encouraging too.
    Will try out soon

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  4. I had this in Manakkarai when I went there,was excellent! Soon I too have to try this out! Looks appetizing!

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  5. SUper crispy bondas, prefect for evening snacks, love it with spicy coconut chutney..

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  6. Bondas are very great tea time snack..ur version looks awesome....!

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  7. Looks yummy..nice to know about the health and nutrition facts....

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  8. My all time favorite...It looks so tempting...crispy.

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  9. SIMPLY DELICIOUS! WONDERFUL BONDAS. LOVE THEM.

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  10. We make this scrumptious combination in Uzhunu Vada.
    It looks scrumptious!

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  11. really delicious and perfect bonda..look at the pics how beautifully u made it.. yumm

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  12. Bonda looks cripsy and yummy. Perfect evening snack.

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  13. Very tempting and delicious bonda!

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  14. Looks very crisp.. Tempting pic

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  15. chitra, u can make the rasam in normal vessel also.U will get a nice enhanced flavour if u use that eyya chombhu. Anyway rasam will taste excell,in anyvessel

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  16. WOW!!! Delectable bonda.... I loved the color & the capture..... Very tempting indeed.... :)

    Ash...
    (http://asha-oceanichope.blogspot.com/)

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  17. Oh my, these are cute little and delicious tea time snack. Nice information on urad dhal, thanks for sharing.

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  18. yummy yummy bondeeeeeiii.......love the crispiness n golden yellow color

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  19. Hi Chitra,

    Yummy uddina bonda, an all time favorite. Great pictures and information. Keep it up.
    Nirupama

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  20. Lovely bondas....will try this on weekend:)

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  21. Can't believe u made this for the first time, it looks perfect and excellent dear!

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  22. Tasty treat and a helpful information on Urad dal.

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  23. Delicious bondas, wish i could grab few right now :)

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  24. they look perfect and crispy.. loved the color.. btw thanks for dropping by my space.. you got a beautiful page here.... do keep in touch !

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