Bonda -Dall

Bonda is a fried snack. Bondas are prepared with using Besan, Maida, Urid, Channa even Rava.
Bonda is also called as Pakodas.

Uddina bonda (Urid dal bonda) is very famous all over our country and the world wide. Uddina Vada, Dahi Vada or Punjabi Balla are name to some. These eatables contain Urid as main grain. Uddina ambode, Gojju Ambode (full round is meant to be Ambode). or Mosaru vada all these snacks are prepared using dal. These dishes are very famous in South Canara and in South India with little different name. Though these are oily food, people relish a lot and enoy eating these snacks. It has become a practice to serve bondas in festivals, some grand functions, feast and parties.

Urid Dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. It is highly valued due to its numerous health benefits. Urid dal has protein, fat and carbohydrates which is required by the body. Urid dal is also rich in fibre which makes it easy to digest. Urid dal helps to reduce cholesterol and improves cardiovascular health.

Here is a Bonda -Dal recipe which is the favourite dish for many now a days. It is one of the favourite dish of Karnataka. Bonda is prepared and eaten with dal or Sambar which is prepared using lentils and simple  spices. It is also stomach filling. It can be eaten for snack or any time of the day.
Bonda - Dal can be enjoyed with whole family during holidays and get togethers and even at the party or as a starter. (Soup - Bonda). All age group will be surely enjoy eating Bonda - dal.

Recipe for :

Uddina  Bonda 

Things Needed : 

Urid dal : 2 Cups

Green chilly : 2 to 3
Ginger : 1 Table spoon
Pepper seeds : 1/2 Tea spoon
Salt : required
Ingh : a pinch
Curry leaves : 15 to 20 leaves
Coriander leaves : 3 to 4 Table spoons.
Oil : 2 Cups

Ready to Serve Bonda Dal

Method :

1. Wash and soak urid dal and for 2 hours.
2. Wash and cut green chillies, coriander leaves and curry leaves. Grate ginger.

3. Grind  urid dal using little water. ( The dough should be thick).

4. Now add cut green chilly, curry leaves, coriander leaves, ginger and salt.

5. Keep a pan on the fire. Put oil to the pan and heat.
6. Add ingh, crushed pepper podds and mix the dough well

7.Now take a handful of dough and leave as small ball in the oil and fry.

7. Fry on the medium flame till they are golden brown and remove from the oil.
8. Put the uddina bonda on a tissue (Kitchen Paper towel).

9. Now put them in the serving bowl.









10. Serve with the Dal you have prepared.

11. At time you can prepare 6 to 8 bondas (small size).
12. Repeat the same with the remaining dough.

Note :

The ground dough should be thick. (Add little water while grinding). Watery dough may absorb lots of oil. You can also add jeera and coconut pieces. If the dough is watery try adding little rice powder. Adding more rice powder makes Bonda hard. Do not soak dal for more than 2 hours. 

Recipe for Dal

Method :

Wash and boil 1 cup of  Toor/Moong dal.

Wash and cut 2 tomatoes, green chilly. curry leaves and coriander leaves. ( quantity : as you wish). Now Keep a pan on the fire. Put a tea spoon of oil. Add 1/2 tea spoon of jeera and let jeera turn brown.  Add cut tomatoes, green chilly and curry leaves. Fry for 20 to 30 seconds. Add cut ginger and put cooked toor dal. Add required water, turmeric powder and salt. Mix it nicely and boil for 2 to 3 minutes. Put of the gas and shift the dal to a serving bowl.

Add 1 leamon juice and coriander leaves to the dal.

How to serve Bonda Dal

Fill the bowls with dal mixute and put 3 to 4 bondas and serve Hot Dal Bonda .

 Dal Bonda 

Serves : 5 to 6 

Time : 1 hour.

Navane - Mentya Dosa

Navane (Foxtail Millet) - Millet dosa is prepared using Navane, methi seeds, a handful of Urid dal and little rice. Mentya dosa is very famous dish in Karnataka. Mostly South Canara . (Dakshina Kanaada region).

Fenugrik is known as, Mentya (Kannada), Vendayam (Tamil), Menthulu in Telugu, Ulva in Malayalam, Methya in Marathi, Uluhaal in Sinhalese, Methi in Punjabi, Hindi, Oriya and Bangla. The Arabic name for Mentya is Hilbeh.
Mentya seeds are strongly aromatic. They are popular spices, widely used for their well recognized for culnary as well as for medicinal properties. Traditionally fenugreek seeds are being used to cure digestive problems. Fenugreek seeds are rich source of minerals, vitamins and phytonutrients.(natural chemicals that are found in a variety of plant food). These seeds are a very good source of soluble dietary fiber. It is also rich in many vital vitamins that are essential nutrients for optimum health including thiamin, pyridoxine (vitamin B6), folic acid, vitamin A and vitamin C.
Navane (Foxtail millet) is a non gluten grain and contain lots of minerals, vitamins and healthy content as I mentioned in my previous Navane Recipes.
This Navane Mentya Dosa recipe contains Navane, Mentya seeds, Urid dal and little rice. This is a healthy recipe and I am sure every one and all age group will love the Mentya Dosa. You can even prepare Paddu (Guli appa) and send it to kids in their Lunch box. We can have this dosa for breakfast, as snack and for dinner also.

Things Needed :

Navane : 2 Cups
Rice : 1 Cup
Mentya Seeds : 1/3 of the Cup ( the cup which you use for navane and rice).
Urid dal : 1 Hand ful ( 1 to 2 Table spoons)
Salt : Required
Water : Required
Oil : 4 to 5 Table spoons.

Method : 

1. Wash and soak Navane (Foxtail Millet), rice and Mentya seeds for 5 to 6 hours.

2. Now grind them together using required water till paste.
3. Remove from the grinder (Liquidizer), add salt and mix it well.
4. Allow it to ferment for 6 to 8 hours.

5. Keep a dosa pan on the fire. Sprinkle oil on the pan.
6. Take a spoonful of dough and spread on the pan.

7. Sprinkle a little oil on the top of the dosa and cover the dosa.
8, Cook for 15 to 20 seconds and turn the dosa other side.
9. Cook for another 10 seconds and remove from the pan.

10. Serve Hot Mentya dosa with the side dish you have prepared. Serve Mentya dosa with ginger coconut chutney and jaggery.

11.Let the dosa be the size of set dosa.
12. It will be nice to have soft  thick dosa.
13. Repeat the same with remaiining dough.

14. We can also prepare Guli appa (Paddu) with Same batter. 

Note :

Mentya Navane dosa batter should be ferment well or dosa will not be soft and tasty.

You can use ghee instead of oil to get a better taste. Let the batter cosnsistency be like idli dough.

Serves : 6 to 8 
Time : 30 minutes .

Soaking and fermenting time extra .

Ginger coconut chutney :

1. Grate coconut, wash ginger and cut it into small pieces.

2.Now add 2 green chilly, a marble size tamrind, curry leaves and coriander leaves, grind it till paste. Add salt.

3.  Remove from the jar to a serving bowl.
Serve this chutney with any dosa or idlie

Serves : 4 to 5 
Time : 10 minutes.