Friday, November 15, 2013

Uddina Bonda - Sorekai Sambaar.

Uddina Bonda or biscuit ambode as this bonda is called in Dakshina Kannada, is a fried snack. It is called biscuit ambode since it is soft inside and crisp out side and taste yemmy. Most of the South Indians normally eat Uddina vada ( Urd vada ) along with Idli in the mornings. Many hotels  serve Idli - Vada in the mornings.  We can have this Vada or Bonda in the evening with tea or as evening snack.  Uddu means Urd dal and its ground to paste with little water and then added with chilly, ginger, ingh and salt. Then it is fried in hot oil and the lovely bonda is soft inside and crispy outside.  It is nice to have these bondas and a cup of coffee or tea at any time of the day. You can also enjoy these bondas with Rasam, Sambar or even with Curd.
Here is a recipe of Urd Bonda and Sambar which is prepared with Sorekai that is Bottle gourd. The whole family can enjoy Bonda Sambar.
Things Needed : For Urd Bonda
Urd Dal : 2 Cups
Green chilly : 3 to 4
Curry Leaves : 18 to 20
Coriander leaves : 3 to 4 Table spoon.
Ginger : 1 Table spoon
Salt : as required
Oil : 2 Cups
Channa Dal : 1 Table spoon
Black Pepper : 1/2 Tea spoon

Method :
1. Wash and soak Urd dal and Channa dal for 2 to 3 hours.
2. Wash and cut curry leaves, coriander leaves and green chilly in to small pieces.
3. Powder Pepper pods and keep it aside.
4. Now grind Urd dal with very little water till paste and remove from the jar.
5. Now mix ground urd dal dough, pepper powder, ingh, salt, green chilly, grated ginger, coriander leaves and curry leaves. Mix it nicely.


6. Keep a frying pan on the fire and heat. Add oil . Let it become hot.
7. Take a handful of dough and leave it slowly like a ball shape. Fry them on medium flame till both the sides turn golden colour.


8. Remove from the frying pan and put it on a tissue paper so that the extra oil will be obserb by the paper.


9. Repeat the same with the remaining dough.
Serve these bondas with tea or with Sambar or Rasam and Chutney.
Note :  Do not add lot of water while grinding. It absorbs oil while deep fring and it does not taste good. You can also  add 1 Table spoon of rice with Urd dal instead of Channa dal. Be careful while frying the bondas since the green chilly seed may burst some time and its dangerous.
           Bottle Gourd Sambar
Things Needed:
Bottle Gourd pieces :  2 Cups
Moong Dal : 1/2 Cup
Sambar Powder : 3 Table spoons .( MTR)
Salt : To taste
Tamarind Pulp : 2 Table spoons
jaggery : 1 Table spoon
Coriander leaves : 1 Table spoon
Curry leaves : 4 to 5
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd dal: 1/2 Tea spoon

Method : 
1. Wash and cut sorekai (bottle gourd) into small pieces.
2. Wash and cook moong dal in a pressure cooker with 1 cup of water.
3. Cook Sorekai separately  and keep it aside.
4. Soak tamarind in hot water for 5 minutes and keep the pulp aside.
5. Keep a big pan on the fire. Add oil and heat. Put mustard seeds, urd dal. Let it spurt. Add curry leaves and cooked Sorekai.
6. Add cooked dal to the Sorekai mixture. Add 2 glasses of water, salt, jaggery and tamarind pulp. Mix it nicely.
7. Let it boil for 3 to 4 minutes. Now add MTR sambar powder and boil for another 5 minutes. Stir in between.
8. Put coriander leaves and put the sambar in a serving bowl.
Now serve hot Urd bondas with Sorekai sambar  and chutney.
Note : You can use Toor dal instead of Urd dal. You can also use home made sambar powder. Dr roast coriander seeds, (2 table spoons), methi 1/4 tea spoon, jeera 1/2 Tea spoon and 6 to 8 red chillies and powder when it is cooled. Add curry leaves and ingh while roasting the spices. You can also add 1/2 tea spoon of urd dal while roasting and dry grind all the roasted ingredients to get sambar powder. Adding Jaggery is an optional.
Time : 1 Hour (Urd bonda and Sambar)
4 to 5 Servings



                                                                             Urd Bonda with cup of Tea




8 comments:

  1. the bonds have turned so wel crispy n soft..

    ReplyDelete
  2. Lovely Bondas! All time favourite snack.

    ReplyDelete
  3. Thanks Smitha Kalluraya ..for the cool compliments

    ReplyDelete
  4. Thanks Shobha Kamath..for the sweet compliments..you too have a superb blog...all the best to you ..

    ReplyDelete
  5. Thanks Ruxana for the sweet compliments..

    ReplyDelete

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