Carrot Bondha (Carrot Ponda) – South Indian Tea‑Time Snack

Ingredients

• 1 cup Urad Dal (split black gram) (rinsed well)
• 2 tablespoon Rice (preferably parboiled or regular white) (washed)
• 2 pieces Carrot (medium, grated fine)
• 1 piece Onion (small, finely chopped)
• 1 piece Ginger (small (about 1 cm), minced)
• 2 pieces Green Chilies (slit lengthwise, seeds optional)
• 1 sprig Curry Leaves (fresh)
• 1 teaspoon Mustard Seeds (whole)
• ½ teaspoon Cumin Seeds (whole)
• ¼ teaspoon Asafoetida (Hing) (pinch)
• ¼ teaspoon Black Pepper Powder (freshly ground)
• 2 tablespoon Coconut (freshly grated)
• 2 tablespoon Coriander Leaves (finely chopped)
• to taste Salt
• 1 tablespoon Oil for tempering (vegetable or sunflower oil)
• 2 cup Oil for deep frying (neutral oil, maintain 350°F)

Instructions

1. Soak dal and rice

   Rinse 1 cup urad dal and 2 Tbsp rice thoroughly. Place them in a large bowl, add enough water to cover, and let soak for 2½ hours (or overnight).

   Time: PT2H30M

2. Prepare tempering

   Heat 1 Tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds; when they pop, add ½ tsp cumin seeds, a pinch of asafoetida, and the curry‑leaf sprig. Stir for a few seconds.

   Time: PT3M

   Temperature: Medium heat

3. Sauté aromatics and carrot

   To the tempering, add the chopped onion, minced ginger, slit green chilies, and grated carrot. Sauté for about 3 minutes until the onion becomes translucent and the carrot softens slightly.

   Time: PT3M

   Temperature: Medium heat

4. Grind soaked dal and rice

   Drain the soaked dal and rice, reserving a little soaking water. Transfer to a blender, add just enough water (≈¼ cup) to obtain a coarse batter – not too runny. Pulse until a slightly grainy texture forms.

   Time: PT5M

5. Combine batter and tempering mixture

   In a mixing bowl, combine the batter, sautéed vegetables, grated coconut, chopped coriander, ¼ tsp black pepper, and salt to taste. Mix gently until evenly incorporated.

   Time: PT4M

6. Heat oil for frying

   Pour 2 cups oil into the frying pan and heat over medium‑high heat until it reaches about 350°F (175°C). A small drop of batter should sizzle and rise to the surface immediately.

   Time: PT2M

   Temperature: 350°F

7. Fry the bondhas

   Drop spoonfuls of batter (≈1 Tbsp each) into the hot oil. Fry for 2‑3 minutes, turning gently, until the exterior turns golden‑brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: Medium heat

8. Drain and serve

   Place the fried bondhas on a paper‑towel‑lined plate. Serve hot with coconut chutney and/or tomato chutney.

   Time: PT2M

9. Optional: Prepare chutneys

   While the bondhas are frying, blend fresh coconut with green chilies, salt, and a splash of water for coconut chutney; blend ripe tomatoes with tempering for tomato chutney.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g