Bonda Soup

Name: Bonda Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup urad dal (soaked in water for 4 hours, drained); 4 pcs black peppercorn (for bonda batter); 1 pinch salt (for bonda batter); 2 cup oil for deep frying (for deep frying bondas); 0.5 cup toor dal (washed, soaked for 30 minutes); 2 cup water (for pressure cooking dal); 1 pcs tomato (medium, roughly chopped); 1 tsp tamarind paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp ghee (for tempering); 0.5 tsp mustard seed; 0.5 tsp cumin seed; 2 pcs dried red chili (broken into pieces); 8 pcs curry leaves (fresh); 1 pinch asafoetida; 2 tbsp coconut (freshly grated, for garnish); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(65)

TASTE SCORE

8/10

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.

PREP

15m

COOK

35m

SERVES

ONE SERVING IS ABOUT 1 CUP OF SOUP WITH 2 BONDAS.

423 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the urad dal batter without water for a fluffy texture; add water sparingly to avoid runny bondas.
2
Test oil temperature by dropping a tiny batter ball—it should rise steadily without browning too fast.
3
Fry bondas on medium heat to ensure they cook through evenly and stay crisp on the outside.
4
Mash the cooked toor dal well with a whisk for silky soup; a coarse mash gives uneven texture.
5
Taste the soup before tempering and add a pinch more salt or tamarind if needed for tangy depth.
6
Break the bondas in half just before pouring soup to let the broth soak in without making them soggy.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 soup

No-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 soup

Spicy 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 oil