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Carrot Bondha (Carrot Ponda) – South Indian Tea‑Time Snack
A light, fluffy, and slightly crunchy carrot‑infused bondha (fried dumpling) perfect for tea time. Made with soaked urad dal and rice, grated carrot, and aromatic South Indian spices, it pairs wonderfully with coconut or tomato chutney.
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Critical Success Points
- • Soaking the urad dal and rice for at least 2½ hours
- • Grinding to a coarse batter (not too smooth)
- • Maintaining oil temperature around 350°F for frying
Safety Warnings
- • Hot oil can cause severe burns – keep children away and use a splatter guard.
- • When grinding soaked dal, the blender can be slippery; handle the lid securely.
- • Use a sharp knife carefully while chopping onions and chilies.
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