Bonda Soup
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.
For 4 servings
Prepare the Dals
- Rinse the urad dal thoroughly in water 3-4 times. Soak it in 3 cups of fresh water for at least 4-6 hours, or overnight.
- Rinse the toor dal. In a pressure cooker, combine the toor dal, 1.5 cups of water, and 1/4 tsp of turmeric powder. Pressure cook for 3-4 whistles on medium heat until the dal is completely soft and mushy.
- Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon or a whisk. Set aside.
Prepare the Bonda Batter
- Drain all the water from the soaked urad dal. Transfer it to a grinder or blender jar.
- Add the chopped ginger and green chilies. Grind to a smooth, thick, and fluffy batter, adding 1-2 tablespoons of water only if absolutely necessary. The batter should be very thick.
- Transfer the batter to a large bowl. Using your hand or a whisk, beat the batter in a circular motion for 4-5 minutes. This incorporates air and makes the bondas light and fluffy.
- Add the rice flour, grated coconut, 10 chopped curry leaves, 1/4 tsp hing, and 3/4 tsp salt to the batter. Mix gently until just combined. Do not overmix.
Cook the Soup
- In a medium-sized pot, combine the chopped tomatoes, tamarind paste, jaggery, sambar powder, remaining 1/4 tsp turmeric powder, and 1 tsp salt.
- Add 2.5 cups of water and bring the mixture to a boil. Let it simmer for about 8-10 minutes, allowing the flavors to meld and the raw smell of tamarind to dissipate.
- Pour the mashed toor dal into the pot. Mix well to combine and bring it back to a gentle simmer. Cook for another 5 minutes. The soup should have a thin, rasam-like consistency. Adjust water if it's too thick.
Temper the Soup
- Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter.
- Add the broken dried red chili, remaining 5 curry leaves, and the remaining 1/4 tsp hing. Sauté for about 30 seconds until the curry leaves are crisp and aromatic.
- Carefully pour this tempering over the simmering soup. Stir well, cover the pot, and turn off the heat to let the flavors infuse.
Fry the Bondas
- Heat oil for deep frying in a kadai or deep pan over medium heat. To test the oil, drop a tiny bit of batter; it should sizzle and rise to the top immediately.
- Wet your hands with water. Take a small, lemon-sized portion of the batter and carefully drop it into the hot oil. Fry 4-5 bondas at a time, avoiding overcrowding the pan.
- Fry for 5-7 minutes, turning them occasionally, until they are evenly golden brown and crisp on all sides.
- Remove the fried bondas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Assemble and Serve
- To serve, place 2-3 hot, freshly fried bondas in each serving bowl.
- Ensure the soup is piping hot. Pour a generous amount of the hot soup over the bondas, making sure they are fully submerged.
- Let the bondas soak in the soup for 2-3 minutes to absorb the flavors.
- Garnish with finely chopped coriander leaves and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra fluffy bondas, test the batter by dropping a small amount into a bowl of water. If it floats, the batter is perfectly aerated.
- 2Fry the bondas on a consistent medium flame. If the heat is too high, they will brown quickly on the outside but remain raw inside.
- 3The soup should be thin and flowing. If it becomes too thick, add a little hot water to adjust the consistency.
- 4Always serve by pouring hot soup over freshly fried bondas. This ensures the bondas absorb the soup well without becoming soggy too quickly.
- 5Do not add any baking soda to the bonda batter. Proper aeration by whisking is the key to soft bondas.
Adapt it for your goals.
Add Vegetables
For a variation, add 2-3 tablespoons of finely chopped onions, carrots, or bell peppers to the bonda batter for extra flavor and texture.
Spicier SoupSpicier Soup
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.
Garlic FlavorGarlic Flavor
For a non-traditional twist, add 2-3 cloves of crushed garlic to the tempering along with the mustard seeds.
Quick VersionQuick Version
If short on time, you can use leftover rasam or sambar as the soup base instead of making it from scratch.
Why this is on our healthy list.
Rich in Plant-Based Protein
Both urad dal and toor dal are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
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.
Energy Boosting
The combination of complex carbohydrates from lentils and rice flour provides a sustained release of energy, making this a fulfilling and energizing meal.
Aids Digestion
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.
Frequently asked questions
One serving of Bonda Soup contains approximately 450-500 calories, primarily from the lentils and the oil absorbed during deep-frying the bondas.