Bonda soup is just a perfect winter time snack cum appetizer, which is very soothing and super tasty.
First time I had this Bonda soup at my friends place. It was a rainy winter evening when we visited my friend Vidya’s house. This hot bonda soup was waiting for us 🙂 Yum.. so soothing and so delicious hot soup with Mysore Bonda! I should mention here Vidya is a great cook, prepares exotic foods, each time something different- something new!
This is when I fell in love with Bonda soup. It is no onion no garlic restaurant style Bonda soup which you can enjoy at home 🙂 with simple available ingredients. I am sharing this wonderful healthy recipe, please try and enjoy!
For making the Soup:
- ¾ cup Moong dal / hesaru bele / Green gram dal
- 2 medium tomatoes
- ¼ tsp turmeric powder
- ½ tsp oil
- 4 to 5 cups of water
- 3 to 4 tsp Menthe hittu ( click on menthe hittu for the recipe)
- 1¼ to 1½ tsp salt
- 1 tbsp ghee
- 1 tsp jeera/cumin seeds
- ½ tsp mustard seeds
- 1 inch ginger cut into long thin slices( or grate it)
- 2 to 4 green chillies ( slit into 2 to 3 long pieces)
- 10 to 15 curry leaves
- Pinch of hing OR
- ¼ tsp powdered hing
To make the Bonda:
- ½ cup urad dal / Black Gram dal
- ¼ cup water
- ¾ tsp salt
- ½ tbsp chopped ginger
- 1 tbsp coconut pieces
- 5 to 6 Finely chopped curry leaves
- 2 to 3 green chillies( chopped) or you can grind it
- 1 tbsp chopped coriander leaves
- Oil to fry the bonda
Watch video for tips and instructions in kannada
Making the soup:
- Wash and pressure cook dal along with 2 cups of water, chopped tomatoes, turmeric powder, and oil on medium heat. ( turn off after one whistle)
- Heat the ghee in a pan, once hot add hing, mustard seeds, once the seeds pop add jeera.
- Then add green chillies, ginger, fry it a little, finally add curry leaves and turn off the heat.
- Add seasoning to the cooked dal, add 2 more cups of water, mix it.
- Add salt, and add few tablespoons of water to menthe hittu, add more water if needed, mix it and add it to the soup( I used 5 cups of water).
- Let it boil on medium low heat for 10 minutes.
- Now add chopped cilantro/coriander leaves and turn off the heat. Soup is ready.
To make the Bonda:
- Wash and soak the urad dal in 1½ cup water overnight or for 4 to 5 hours.
- Drain the water and grind the dal along with green chilli adding little water at a time until you get the light and fluffy dough.
- I used around ¼ cup water
- Transfer this batter to the bowl, coconut pieces, chopped curry leaves, Ginger and salt. Mix it well using the hand, It helps us to get the light and fluffy batter.
- Heat the oil required to fry the Bonda in a pan on medium heat.
- Once the oil is hot enough, wet the hands with, take a 2 to 3 TBSP of the Bonda batter ( or golf small ball size) put this in the hot oil. (Please watch the video for how to) Add more, depending on the amount of oil you are using for frying.
- Fry the Bonda until it turns golden brown all around. Remove it from the oil onto a paper towel or colander.
- Repeat the same procedure with the remaining batter.
- You can make around 18 Bonda.
Now Bonda soup:
- Heat the soup( we need hot soup)
- Take 2 to 3 bonda in a bowl.
- Pour 2 to 3 ladleful of soup, garnish with chopped coriander leaves / cilantro.
- You can add finely chopped onion on this.
- Enjoy this Hot Bonda soup on a rainy, snowy or cold winter days or you can serve this as an appetizer. !