Paruppu Bonda Recipe with Getti Chutney | Kadalai Paruppu Bonda Recipe

Its very hot and some might be waiting for chill cool drink to refresh   but I was so carving for a snack to enjoy and made some Paruppu bondas . This months snc challenge for north team is been hosted by my friend viji and I was sure to make this as I was badly carving for some fried spicy snack to indulge in this Hot summer. Some how I carve for more spicy dishes all over the year than sweets and so I was sure to make this paruppu bonda ASAP. I make normal aloo mutter bonda always but this south indian paruppu bonda was something different and I enjoyed it lot with Tamil nadu special getti chutney .

I remember how we use to enjoy this getti chutney with idli but with bonda it tasted delicious. Getti means thick and this chutney is meant to be thick if you make the chuney watery it will change the taste and so it is made thick with less water addition. Paruppu Bonda is similat to the masala vadai  but the addition urad dal makes it all diffrent and tastes entirely different from the normal vadas. Thanks for sharing this delicious recipe viji we loved it . Don’t forget to have it for tea / coffee time and am sure you will love it..

Recipe Source : Virunthu Unna Vanga

Ingredients 

Bengal gram / channa dal- 1/2 Cup 
Urad dal –  1/4 Cup 
Rice flour – 1 Tbsp 
Fennel seeds – 1 Tsp 
Green chillies – 2-3 No ( finely chopped)
Onions – 1 No ( finely chopped )
Asafoetida/ Hing – 1/4 Tsp 
Curry leaves – Few sprigs 
Salt – To taste
Oil – To deep fry 

For Getti Chutney 


Coconut, scraped – 1/4 Cup  
Fried gram dal/Pottu kadalai – 2 Tbsp  
Green chillies – 3-4
Garlic – 2 pods 
Salt – To taste

Method 

For Paruppu Bonda

• Soak channa dal for 1 hour and urad dal for half an hour . I soaked them seperately but if you want you can combine and soak the urad dal in channa dal after half an hour.
• Wash them well, Drain all the water and transfer them to a mixer.
• Grind them to a coarse paste.
• Transfer the coarse mixture to a bowl, add fennel seeds,rice flour, chopped onion, green chillies,salt,curry leaves and mix them well.
• Heat oil in a kadai and once the oil is hot enough take a small ball of the coarse mixture and slide it in the oil.
• Do the same for the rest of the mixture and fry the Bondas to golden brown in simmer.
• After they turn golden brown using a properated ladle remove the bondas from oil and tranfer it to a kitchen towel / tissue to drain all the excess oil.
• Serve them hot with getti chutney.

For Getti Chutney 

• In a Blender put coconut, roasted channa dal, green chillies, garlic, salt and a little water.
• Grind them well till smooth.
• Don’t add too much of water as the chuney has remain thick in consistency 

Linking to SNC challenge whose brain child is Divya Pramil   of You Too Can Cook