You must be wondering what is this dish? Is it a soup made of bonda(vadas)? etc. When I heard this name for the first time, I was also very confused. But most of the restaurants in Bangalore have this dish. A large bonda(vada) is dipped in a kind of “soup” and served.. I have heard many people saying, this is a way the restaurant people use, to get away with their old stock of rasam and bonda(vada) batter. After hearing such comments, I started becoming a bit uncomfortable to try this dish. But still sometimes, I could not control my urge to try this dish and ordered it. Since my husband is a big fan of this, I tried my best to make this at home. Finally here is the recipe which we liked the most. It is a perfect dish for the cold weather. Hot bondas dipped in hot soup, simply mind blowing…
This is usually served as breakfast or evening snack.
Urad daal 1 cup
Coconut(fresh or frozen) 2 tbl spns
Soak urad daal in water for around 1hr. Coarsely grind it without adding much water (if required add only a bit of water).
Add coconut and salt. Mix well.
Heat oil and drop the batter of small lime size in hot oil. Fry on a low flame till they turn golden brown. Take out on a kitchen towel.
Toor daal 1/4 cup
Moong daal (yellow) 1/4 cup
Grated coconut(fresh or frozen) 1 tbl spn
Ginger(cut into tiny pieces) 1/2 tea spn
Green chillies 3-4
Cumin powder 1/4 tea spn
Turmeric a pinch
Coriander leaves 2-3 strands
Cook daals with a pinch of turmeric. Mash them to a smooth paste.
Add all the remaining ingredients to mashed daal along with water (to bring the soup to watery consistency).
While serving, take hot soup in a bowl add the bonds to it and serve immediately.
Serves : 2
Preparation time : 25mins