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In the coastal paradise of Kerala, India, where palm trees sway and the aroma of spices fills the air, a culinary adventure awaits. Kerala cuisine is a vibrant tapestry of flavours, blending the best of spices, coconut, and fresh ingredients.
Imagine sinking your teeth into a crispy, golden orb that crumbles with each bite, revealing a soft, pillowy centre bursting with delightful flavours. The Kerala Bonda, also known as Udampori, is a deep-fried fritter made from a simple batter of black lentils and spices. While the bonda is enjoyed all over South India, the Keralites have mastered the art of creating the perfect balance of texture and taste.
When it comes to frying, Keralites don't hold back. The bondas are submerged in hot oil until they turn a rich, golden brown. The intense heat of the oil seals in the flavours while creating a shatteringly crisp exterior. As the bondas emerge from the depths of the fryer, their inviting aroma beckons to be devoured.
The beauty of the Kerala Bonda lies in its versatility. It can be enjoyed as a snack on its own, accompanied by a cup of steaming chai, or as part of a larger meal. It is often served alongside coconut chutney, a creamy condiment that complements the bonda's textures and spices. The combination of the crispy fritter with the cooling coconut chutney creates a harmony of flavours that is both refreshing and indulgent.
Video Credits: Village Cooking - Kerala/YouTube
Ingredients:
- 1 cup black lentils (urad dal), soaked for 4-6 hours
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- A handful of fresh curry leaves, chopped
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for deep frying
Method:
- Drain the soaked lentils and grind them in a blender or food processor until you achieve a smooth and thick batter. Add a little water if needed, but be careful not to make it too runny.
- Transfer the batter to a mixing bowl and add chopped onions, green chillies, curry leaves, ginger, cumin seeds, mustard seeds, asafoetida, and salt. Mix well until all the ingredients are evenly incorporated.
- Heat oil in a deep pan or wok for frying. Make sure there is enough oil to completely submerge the bondas.
- Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a small ball. Flatten it slightly with your thumb to create a dent in the centre.
- Gently drop the bondas into the hot oil, frying a few at a time. Fry on medium heat, turning them occasionally, until they turn golden brown and crispy. This should take about 4-5 minutes.
- Once fried, remove the bondas using a slotted spoon and drain excess oil on a kitchen towel or paper towel.
- Repeat the process with the remaining batter until all the bondas are fried.
- Serve the Kerala Bondas hot with coconut chutney or your favourite dipping sauce.
- Enjoy the crispy and flavorful Kerala Bonda as a delightful snack or part of a larger meal.
