Bonda Soup
Soft, fluffy urad dal bondas soaked in a warm, tangy lentil soup. A comforting Mysore-style dish where crispy-on-the-outside fritters meet a spiced, thin broth made from toor dal. Topped with a crackling mustard seed tempering and fresh coconut, it's a light yet satisfying meal.
For 4 servings
- prep
Soak the lentils.
1.Rinse 1 cup urad dal and soak in water for 4 hours. Drain completely.2.Rinse 0.5 cup toor dal and soak in water for 30 minutes. Drain. - pressure cook · ~20 min
Pressure cook the toor dal for the soup base.
1.Add drained toor dal, chopped tomato, turmeric powder, and 2 cups water to a pressure cooker.2.Cook on medium heat for 5-6 whistles or until dal is soft and mushy.3.Let the pressure release naturally. Mash the cooked dal well with a whisk. - simmer · ~5 min
Simmer the soup base.
1.Transfer mashed dal to a deep pot. Add 3 cups of water and salt.2.Stir in tamarind paste. Bring to a gentle boil, then simmer for 5 minutes.3.Keep the soup warm on low heat while preparing the bondas. - prep · ~8 min
Grind the bonda batter.
1.Add drained urad dal, whole black peppercorns, and a pinch of salt to a mixer grinder.2.Grind without adding water, or add just 1-2 teaspoons at a time, to make a thick, fluffy batter.3.Stop grinding when the batter holds a soft peak. Do not make it runny. - fry · ~15 min
Fry the bondas.
1.Heat oil in a kadai over medium heat. Drop a tiny batter ball to test—if it rises steadily, oil is ready.2.Drop spoonfuls of batter gently into the hot oil. Do not overcrowd.3.Fry until golden and crisp on the outside, turning occasionally for even color (3-4 minutes per batch).4.Drain on a plate lined with paper towels. - temper · ~3 min
Make the tempering for the soup.
1.Heat ghee in a small tadka pan over medium heat.2.Add mustard seeds and let them splutter (30 seconds).3.Add cumin seeds, dried red chili, curry leaves, and asafoetida. Fry until fragrant (10 seconds).4.Pour the entire tempering over the warm soup. Stir gently. - assemble
Assemble the bonda soup.
1.Place 2-3 hot bondas in each serving bowl.2.Break each bonda in half with your fingers to let the soup soak in.3.Ladle the hot, tempered soup generously over the bondas. - garnish
Garnish with fresh coconut and coriander leaves. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the urad dal batter without water for a fluffy texture; add water sparingly to avoid runny bondas.
- 2Test oil temperature by dropping a tiny batter ball—it should rise steadily without browning too fast.
- 3Fry bondas on medium heat to ensure they cook through evenly and stay crisp on the outside.
- 4Mash the cooked toor dal well with a whisk for silky soup; a coarse mash gives uneven texture.
- 5Taste the soup before tempering and add a pinch more salt or tamarind if needed for tangy depth.
- 6Break the bondas in half just before pouring soup to let the broth soak in without making them soggy.
Adapt it for your goals.
Vegan
Replace ghee in the tempering with coconut oil or neutral oil. The dish remains flavorful and fully plant-based, ideal for vegan eaters.
no fry bonda soupNo-fry bonda soup
Steam the bondas in a steamer for 12 minutes instead of deep-frying, then halve and add to the soup. This reduces oil and creates a softer, healthier version.
spicy masala bonda soupSpicy masala bonda soup
Add 1 finely chopped green chili and 1/4 tsp grated ginger to the urad dal batter before frying. The extra heat and flavor elevate the bondas for spice lovers.
low oilLow-oil
Air-fry the bondas at 180°C (350°F) for 10–12 minutes, turning once. Use minimal oil spray to keep them crisp with much less fat.
Why this is on our healthy list.
High in Plant Protein
Urad dal and toor dal are excellent plant-based protein sources, supporting muscle repair and satiety.
Rich in Dietary Fiber
Lentils provide generous fiber that aids digestion, regulates blood sugar, and promotes gut health.
Packed with Antioxidants
Turmeric, curry leaves, and tamarind are rich in antioxidants that help combat oxidative stress.
Good Source of Iron
The combination of urad dal and toor dal contributes iron, important for energy and healthy red blood cells.
Frequently asked questions
If the batter is too thin, add a spoonful of dry urad dal flour or rice flour and mix gently to thicken without overworking.
