கேரட் பொண்டா (Carrot Bondaa)

Ingredients

• 1 cup Urad Dal (rinsed and soaked)
• 2 tablespoons Rice (washed)
• 2 medium Carrot (peeled and grated)
• 1 small Onion (finely chopped)
• 2 pieces Green Chili (finely chopped, deseeded optional)
• 1 tsp Ginger (peeled and grated)
• 5 sprigs Curry Leaves (fresh)
• 1 teaspoon Mustard Seeds (whole)
• 1/2 teaspoon Cumin Seeds (whole)
• 2 tablespoons Grated Coconut (fresh)
• 2 tablespoons Coriander Leaves (chopped, fresh)
• 1/2 teaspoon Black Pepper Powder (freshly ground)
• 1/4 teaspoon Asafoetida (Hing) (pinch)
• to taste Salt (fine)
• 2 cups Vegetable Oil (for deep frying)

Instructions

1. Soak Dal and Rice

   Rinse 1 cup urad dal and 2 tbsp rice thoroughly and soak together in enough water for 2½ hours (about 2 hours 30 minutes).

   Time: PT2H30M

2. Prepare Vegetables

   While the dal is soaking, grate the carrots, finely chop the onion, green chilies, ginger and set aside. Keep curry leaves whole.

   Time: PT15M

3. Make Tempering

   Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds; when they crackle, add ½ tsp cumin seeds and a few curry leaves. Stir quickly.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Aromatics

   Add the chopped onion, green chilies and ginger to the tempering. Sauté until the onion becomes translucent (about 3 minutes).

   Time: PT3M

   Temperature: Medium heat

5. Add Carrot

   Stir in the grated carrot and sauté for another minute so the raw flavor mellows.

   Time: PT1M

   Temperature: Medium heat

6. Add Coconut and Spices

   Add grated coconut, chopped coriander, ½ tsp black pepper powder, a pinch of asafoetida and salt to taste. Mix well and remove from heat.

   Time: PT1M

7. Grind Dal‑Rice Batter

   Drain the soaked dal and rice. Transfer to a blender, add a little fresh water (about ¼ cup) and grind to a smooth, slightly thick batter. The batter should be pourable but not runny.

   Time: PT15M

8. Combine Tempering with Batter

   Pour the sautéed tempering mixture into the batter. Gently fold to combine, ensuring an even distribution of carrots and coconut.

   Time: PT5M

9. Rest Batter (Optional)

   Let the batter rest for 15 minutes. This helps the rice absorb moisture and improves texture.

   Time: PT15M

10. Heat Oil for Frying

    In a deep skillet, heat 2 cups vegetable oil to medium‑high heat (about 180 °C). Test by dropping a tiny batter droplet; it should rise and sizzle immediately.

    Time: PT5M

    Temperature: 180°C

11. Fry Bondas

    Using a wet spoon, drop small portions of batter (about a tablespoon) into the hot oil. Fry until golden‑brown, turning once, about 2‑3 minutes per side.

    Time: PT7M

    Temperature: 180°C

12. Drain and Serve

    Remove the fried bondas with a slotted spoon, drain on paper towels, and serve hot with coconut or tomato chutney.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Urad Dal: Split chickpeas (chana dal)
• Instead of Rice: Idli rice
• Instead of Carrot: Grated zucchini
• Instead of Grated Coconut: Desiccated coconut (rehydrated)
• Instead of Vegetable Oil: Sunflower oil, Canola oil

Equipment Needed

• Large bowl for soaking
• Strainer
• Blender or wet grinder
• Frying pan / deep skillet
• Slotted spoon
• Spatula
• Mixing bowl
• Measuring spoons
• Grater
• Paper towels

Critical Steps — Do Not Skip

• Soaking urad dal and rice for at least 2½ hours
• Grinding to a smooth batter without adding excess water
• Maintaining oil temperature around 180 °C while frying

Chef Tips from the Video

• Use a wet spoon to drop batter – it prevents sticking.
• Press the bondas gently with the spoon after dropping to give them a uniform round shape.
• Serve immediately; they lose crunch as they cool.

Troubleshooting

Storage

Refrigerator: Batter can be stored in an airtight container for up to 24 hours; cooked bondas keep 2 days refrigerated.

Freezer: Cooked bondas freeze well for up to 1 month; reheat in oven to restore crispness.

Room temperature: Do not store at room temperature beyond 2 hours as they may become soggy.

Make-Ahead Tips

• Prepare the batter a day ahead and refrigerate; it develops a better texture.
• Grate carrots and store in a damp cloth to retain freshness.