Medu Bonda – Spicy Black Gram Fritters

                   Medu Bonda - Spicy Black Gram Fritters

        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….

INGREDIENTS:

For Batter:

1 cup Urad dal/Black gram

2 tbsp. raw Rice

1 tbsp. Chana dal

Medu Bonda

OTHER INGREDIENTS:

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

PREPARATION:

1.Wash and soak urad dal, raw rice and chana dal for 2 hours in enough water.

2.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).

3.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.

4.Mix all the ingredients using your fingers and set aside for 10 minutes.

5.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.

6.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.

7.Drain and place on kitchen paper to absorb excess oil. 8.Repeat the process until you complete the batter.

9.Serve hot with your choice of podi or pickle or chutney.

                                                                                                                      THANK YOU,READERS!