Ingredients with Measurements:
- 1 cup urad dal
- 1 cup jaggery
- 1 cup grated coconut
- 1/2 cup rice flour
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep fryer or heavy-bottomed pot
Step-by-step instructions:
1. Rinse and soak the urad dal in water for at least 4 hours. Drain the water and grind the dal in a food processor or blender until it becomes a smooth paste.
2. In a separate bowl, mix the jaggery and grated coconut together until well combined.
3. Add the urad dal paste to the bowl and mix well.
4. Add the rice flour and cardamom powder to the mixture and mix until it forms a thick dough.
5. Heat the oil in a deep fryer or heavy-bottomed pot over medium heat.
6. Take a small amount of the dough and shape it into a ball. Flatten the ball slightly and drop it into the hot oil.
7. Fry the bondas until they turn golden brown, about 3-4 minutes.
8. Remove the bondas from the oil and place them on a paper towel to drain excess oil.
- Time:
Preparation time: 4 hours (soaking time) + 20 minutes (preparation time)
- Cooking time: 15-20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 15-20 bondas
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 23g
- Protein: 4g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Jaggery can be substituted with brown sugar or honey.
- Rice flour can be substituted with all-purpose flour or cornstarch.
Variations:
- Add chopped nuts or raisins to the mixture for added texture and flavor.
- Instead of shaping the dough into balls, shape it into small discs or cylinders for a different presentation.
Tips and tricks:
- Make sure the oil is hot enough before frying the bondas to ensure they cook evenly and don't absorb too much oil.
- If the dough is too sticky, add more rice flour until it becomes easier to handle.
- Store the bondas in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store the bondas in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bondas, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the bondas on a platter with a sprinkle of powdered sugar and a few fresh mint leaves for garnish.
Garnishes:
- Powdered sugar
- Fresh mint leaves
Pairings:
- Masala chai or coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the bondas are too hard, try adding a little more jaggery to the mixture.
- If the bondas are too soft, try adding a little more rice flour to the mixture.
Food safety advice:
- Make sure the oil is hot enough before frying the bondas to ensure they cook thoroughly and don't harbor harmful bacteria.
Food history:
- Sunnundalu Bonda is a traditional Indian sweet snack that originated in the state of Andhra Pradesh.
Flavor profiles:
- Sweet, nutty, and slightly spicy (from the cardamom powder)
Serving suggestions:
- Serve the bondas as a sweet snack or dessert after a meal.
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Region: Indian