Soak ½ cup whole urad dal in enough water for 2 hours.

Drain the water and add only the soaked urad dal to the blender.

Grind in small intervals/pulses until it is coarsely ground. Add about 1.5 tablespoon of cold water.

Grind again in small intervals, the batter looks ground but it will not be very smooth. Add 1.5 tablespoon of water again and grind the batter again in small intervals.

The batter should look fluffy and increase in volume. If the batter feels warm, leave it for 5-10 mins and grind again. You can also use ice cold water.

When a drop of batter is dropped into a bowl of water, it should float instead of sinking.

Remove the batter onto a mixing bowl. Add ¼ cup Finely Chopped Fresh Coconut, 1 teaspoon Black Peppercorns, 1-2 Green Chillies Finely Chopped, 1 tablespoon Finely Chopped Curry Leaves & 2 tablespoon Finely Chopped Coriander Leaves.

Meanwhile heat oil for deep frying on medium flame. Mix the batter well. When it is time to fry, add salt as needed along with ¼ teaspoon Asafoetida and 1 tablespoon Rice Flour.

To mix the batter properly and to incorporate air into the batter, scrap it from the edges and fluff it up at the center as shown below. Repeat this many times until the batter feels light.

When the oil is hot enough, wet your palm with water and roll a small ball of batter.

Gently drop the ball/bonda into hot oil. Repeat this with 2-3 bondas per the size of your fry pan. Don’t overcrowd the pan.

In a minute, gently turn around the bondas and continue cooking them on medium flame.