Hesarubele Avalakki Bonda is a crispy and flavorful South Indian snack made with protein-rich moong dal and soft avalakki (poha). This Karnataka-style bonda recipe combines the warmth of pepper, green chilies, cumin, and ajwain with the crunch of coconut pieces. The coarse texture of the ground moong dal gives these bondas a perfect crispy outside and soft inside. It is an easy Indian snack recipe that works wonderfully as a tea-time snack or even as a breakfast option. These moong dal poha fritters are simple to prepare and do not require fermentation. With the addition of kadale hittu and rice flour, the bondas turn beautifully golden and crisp when deep fried. If you are looking for a traditional South Indian fried snack that is both delicious and filling, this Hesarubele Avalakki Bonda is a must-try recipe.

Ingredients:

• 1/2 cup hesarubele (moong dal)
• 1/2 cup medium avalakki (poha)
• 1 tsp salt or to taste
• 2 tbsp coconut pieces
• Finely chopped coriander leaves
• 20–25 whole pepper
• 1 tsp jeera (cumin seeds)
• 1 tsp ajwain (omkalu)
• 1/2 tbsp ginger (finely chopped)
• 4 green chilies (chopped)
• Few curry leaves
• 2 tbsp kadale hittu (besan/chickpea flour)
• 1 tbsp rice flour
• A pinch of baking soda
• Oil for deep frying

Method:

1. Wash and soak the moong dal in 1 cup water for 1 hour.
2. Wash avalakki and soak it with 1/4 cup water for 15–20 minutes.
3. Drain the moong dal completely and grind it along with pepper, green chilies, and curry leaves to a coarse paste (do not add water).
4. Add soaked avalakki and grind again to a coarse consistency.
5. Transfer to a bowl. Add salt, cumin, ajwain, ginger, coconut pieces, coriander leaves, and a pinch of baking soda. Mix well.
6. Add besan and rice flour. Mix to form a thick dough-like consistency.
7. Heat oil on medium flame. Test by dropping a small amount of dough — it should rise immediately.
8. Take small portions, shape into round or oval bondas, and gently drop into hot oil.
9. Fry on medium heat, turning occasionally, until golden brown and crisp.
10. Remove and drain on paper towel or colander.
11. Makes approximately 30 bondas.
12. Serve hot with coconut chutney or enjoy as it is.