Loading...
A classic Udupi specialty where fluffy, deep-fried lentil fritters (bondas) are dunked in a hot, tangy, and mildly sweet lentil soup. This comforting dish is a perfect snack or light meal, bursting with South Indian flavors.
Prepare the Dals
Prepare the Bonda Batter
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A classic Udupi specialty where fluffy, deep-fried lentil fritters (bondas) are dunked in a hot, tangy, and mildly sweet lentil soup. This comforting dish is a perfect snack or light meal, bursting with South Indian flavors.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 476.24 calories per serving with 18.27g of protein, it's a moderately challenging recipe perfect for snack or lunch or supper.
Cook the Soup
Temper the Soup
Fry the Bondas
Assemble and Serve
For a variation, add 2-3 tablespoons of finely chopped onions, carrots, or bell peppers to the bonda batter for extra flavor and texture.
Increase the heat by adding 1/2 tsp of red chili powder along with the sambar powder, or add a slit green chili while boiling the soup.
For a non-traditional twist, add 2-3 cloves of crushed garlic to the tempering along with the mustard seeds.
If short on time, you can use leftover rasam or sambar as the soup base instead of making it from scratch.
Both urad dal and toor dal are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The lentils in this dish provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from lentils and rice flour provides a sustained release of energy, making this a fulfilling and energizing meal.
Spices used in the soup, such as ginger, hing (asafoetida), and curry leaves, are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
One serving of Bonda Soup contains approximately 450-500 calories, primarily from the lentils and the oil absorbed during deep-frying the bondas.
Bonda Soup is a mix. The soup itself is very healthy, packed with protein and fiber from lentils. The bondas are deep-fried, which adds significant calories and fat. To make it healthier, you can try making the bondas in an air fryer or a paniyaram pan with less oil.
For the best texture, it is highly recommended to fry the bondas just before serving. If you must make them ahead, you can fry them and store them in an airtight container. Reheat them in an oven or air fryer to regain some crispness before adding the hot soup.
The main difference lies in the liquid component. Bonda Soup uses a thin, tangy, and slightly sweet soup similar to a rasam. Sambar Vada, on the other hand, uses Sambar, which is a much thicker, vegetable-laden lentil stew.
Hard bondas are usually a result of two things: 1) The batter was not aerated enough. Make sure to whisk it vigorously for 4-5 minutes until light and fluffy. 2) Too much water was added while grinding, making the batter runny. The batter should be very thick.
Yes, you can make bondas in an air fryer for a lower-fat version. Preheat the air fryer to 180°C (350°F). Place small dollops of the batter on a greased parchment paper, spray with a little oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp. The texture will be different from deep-fried bondas but still delicious.