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Wednesday, January 13, 2016

KADALAIPARUPPU BONDA / CHENNA DHAL BONDA

KADALAIPARUPPU BONDA, CHENNA DHAL BONDA

This is a traditional recipe made in our family. My MIL makes this bonda for Bhogi. Alongwith with this, general pandigai recipes and Poli is also made.  As tomorrow is Bhogi, I thought of posting this kadalaiparuppu bonda recipe made in our home. Bhogi,Pongal and Kanu recipes and complete guide to celebrate pongal festivals can be seen in the header. Happy Pongal!

INGREDIENTS:

Gram dhal (Kadalaiparuppu)- 1 1/2 cup
Raw rice - 2 tablespoons
Dry red chillies - 4

Ginger - 1/2" piece
Green chilly - 1 (finely chopped)

Curry leaves - 2 sprigs (finely chopped)
Coriander leaves - fistful (finely chopped)
Hing - a generous pinch
Salt - to taste
Oil - to deep fry
Scraped coconut - 1/4 cup (optional)

METHOD:

Soak kadalaiparuppu (chenna dhal) and rice for 2 hours.


Drain the water completely and grind with red chillies, salt and ginger to a coarse paste by just sprinkling water. Now, add the chopped green chillies, coriander leaves, curry leaves and hing and mix well. You can also add the scraped coconut, if you wish.

Heat oil in a kadai, take out small balls from the ground paste, drop in gently into the oil and deep fry until golden brown. Ensure medium heat.  Serve hot. 

Note: Do not refrigerate the batter after adding coconut. You can also grind green chilies instead of chopping.

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