These turned out super crispy, Adding cabbage and coconut for extra punch to bonda. Usually bonda will be plain without veggie. But i wanted to try with cabbage so it happened.do try and its a right season to try fried items ? isn’t it?
Cabbage – 1 cup (washed , shredded)
Coconut pieces – 1/4 cup
Urad dal – 1 cup
Red chilly – 3 to 4 (always adjust to the family taste)
Pepper – 5 to 6 nos
Salt – as required
Hing – a pinch
Oil – to deep fry .
soak the urad dal for one and half hours, and soak the red chilly and pepper in the water for half an hour. Once everything soaked completely, drain the water, then grind the red chilly and pepper, just coarsely, then add the urad dal and grind in to smooth paste, just sprinkle some water whenever it requires, make sure you can fluffy batter, then shred the cabbage and squeeze the water completely , then mix it with batter along with the coconut pieces and required amt of salt. mix well .
Heat the kadai and pour the required amt of oil to deep fry. now take a little batter and pour it in the hot oil, every batch add some 5 to 6 (it depends on the kadai size and oil u poured) every batch i added some 4 to 5 . Deep fry it completely and once fried transfer it to the tissue to drain the oil. it wont required any shape just pour the batter.
Do it for the rest of the batter and serve hot with chutney’s or sambhar , i served the bonda with Hot rice and sambhar as an accompaniments bonda was awesome.
- Make sure you squeeze the excess water from cabbage. So that it wont absorb much oil when u pour the batter in the oil.
- Also make sure the urad dal is soaked well and grinded so that u get a fluffy batter
- Do add the coconut pieces as it is very important for Bonda.
- I added red chilly so didnt add the green chilly, if u want you can adjust by adding 2 red chilly and 2 green chilly