Bonda Soup is a Bengaluru specialty, a comfort classic found in many local hotels and tiffin stalls, now brought into your kitchen. This Bengaluru-style version pairs crispy urad dal bondas (fritters) with a spicy, soupy moong dal base - the contrast between crisp and soupy is what makes it uniquely satisfying.
In this video, Chef Sihi Kahi Chandru walks you through:
Preparing the urad dal bonda batter — soaking, grinding, seasoning with coconut, curry leaves, green chillies, etc.
Frying the bondas to golden crispness
Making the moong dal (hesaru bele) soup, tempered with mustard, cumin, curry leaves, ginger, tomato, turmeric, hing, and finishing with lemon & coriander
The serving ritual: placing bondas in the bowl, pouring the hot soup over, letting them soak briefly, and adding fresh garnish
Tips for texture balance (crispy yet soft inside), adjusting spice, consistency of soup, variations
Make this light yet filling, warming snack perfect for monsoons.
Bring the Bengaluru hotel classic home — try this recipe, share how it turns out, and don’t forget to like, comment, and subscribe!
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