|Karnataka special Bonda Soup|
Super yummy Bonda soup is an all time favorite for Bangaloreans.
I have never tasted this delicious snack till my friend took me to a restaurant and ordered this dish for me. I was wondering what "Bonda soup" might be till the waiter served us the Mysore bondas floating in dal mixture. I asked her, "is it sambar vada?" she only replied with a smile "taste it". After tasting, I have become a die hard fan of this "Bonda soup" dish. When ever I visit a restaurant, my first order would be "Bonda Soup". Each restaurant prepares this soup in their own variation. I wanted to make this snack as No Onion No Garlic recipe similar to one of the local restaurant in which I tasted this Bonda Soup.
I have already posted a detailed recipe of Mysore Bonda/Ulundu bonda, have a look at it.
Ingredients for Bonda:
- 1/2 Cup Whole Urad dal
- 1 tbsp Rice flour (optional)
- 2 tsp Black Pepper corns
- 2 tbsp Coconut pieces (thinly sliced)
- 2 Springs Curry leaves (finely chopped)
- A pinch Hing
- As per taste-Salt
- For frying-Oil
Ingredients for Soup:
- 1/2 cup Masoor dal
- 1/2 cup Moong dal
- 2 tbsp Toor dal
- A pinch turmeric powder
- 2 Tomatoes (finely chopped)
- 1 tablespoon Ginger (finely chopped)
- 1/2 teaspoon Pepper (divided)
- 2 Green chilies (slit)
- 2 tbsp Coriander leaves(finely chopped)
- 2 springs Curry leaves (finely chopped)
- 1 tablespoon grated coconut
- 2 teaspoon Lemon juice
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 2 tablespoon Oil
- As per taste-Salt
1) Soak the urad dal for 1 hour, drain water and grind to a thick batter. Meanwhile, wash and pressure cook all the dals (toor dal, moong dal and masoor dal) together with turmeric powder for 2-3 whistles. The dals need to mash up nicely.
2) After the pressure subsides, remove the dal and whisk them using a ladle.
3) Heat oil in a kadai, add mustard seeds and cumin seeds to crackle.
4) Drop 4 whole pepper corns, ginger, green chilies and fry them.
5) Now, add the tomatoes and saute them till they leave oil on sides as well as reduces in quantity.
6) Pour the whipped dal and 2 cups of water. Leave the dal to boil for few minutes.
7) Take a mortar and pestle and grind rest of the pepper corns to a coarse mixture.
8) Drop the freshly ground pepper into the boiling dal.
9) Add grated coconut, salt and leave it to boil for 10 minutes. At this stage, you can add enough water to make it to a watery consistency.
10) Garnish with finely chopped coriander and curry leaves, and switch off the flame.
11) Add the squeezed lemon juice, mix well and set aside.
12) Add coconut pieces, curry leaves, cumin seeds, pepper, salt, hing to the urad dal batter and mix well. Add rice flour if using, at this stage and mix well.
13) Heat oil in an iron kadai and drop a pinch of batter, if it raises immediately then the oil has perfect temperature for frying.
14) Drop medium sized balls of urad dal batter to fry them in oil.
15) After one side is cooked, flip it around to cook the other side.
16) Remove from oil after both the sides are done then repeat the same for rest of the batter
17) When you serve, you need to drop 2-3 bondas in the hot soup and serve immediately.
Karnataka special Bonda soup is ready to be relished
1) I have not used onions in this soup but you can add finely chopped onions and saute in oil before tomatoes.
2) Adding finely chopped garlic and sauteing along with tomatoes gives a different variation.