Paruppu Bonda is a popular South Indian tea-time snack made with lentils, onions, herbs, and spices. These crispy fritters are crunchy on the outside, soft inside, and packed with protein. This mixed dal version combines Bengal gram and whole black gram to create a unique texture and flavor that pairs perfectly with coconut chutney.

• Preparation Time : 15 minutes
• Soaking Time : 3–4 hours
• Cooking Time : 20 minutes
• Total Time : Approximately 4 hours 35 minutes
• Servings : 4–5 people

Ingredients

• ½ cup - Bengal Gram (Chana Dal)
• ½ cup - Whole Black Gram (Urad Dal)
• 1 medium - onion, finely chopped
• 1 tbsp - ginger, finely chopped
• 1–2 - green chilies, finely chopped
• 2 tbsp - curry leaves, chopped
• 2 tbsp - coriander leaves, chopped
• 3 tbsp - besan flour
• A pinch of baking soda
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

Instructions

1. Soak Bengal gram and whole black gram separately or together for 3–4 hours.
2. Drain all the water completely.
3. Grind into a slightly coarse and thick batter using minimal water.
4. Transfer the batter to a mixing bowl.
5. Add onion, ginger, green chilies, curry leaves, coriander leaves, besan flour, baking soda, asafoetida, and salt.
6. Mix thoroughly until well combined.
7. Heat oil in a deep frying pan.
8. Scoop small portions of batter and gently drop them into the hot oil.
9. Fry on medium heat until golden brown and crispy.
10. Avoid overcrowding the pan.
11. Remove and drain excess oil on paper towels.
12. Serve hot with coconut chutney or your favorite dip. 

Tips for Perfect Bonda

• Use minimal water while grinding.
• Keep the batter thick for crispy bondas.
• Fry on medium heat for even cooking.
• Add extra green chilies if you prefer a spicier version.
• Make bondas about the size of a large gooseberry for the best texture. 

Serving Suggestions

Serve with:

• Coconut Chutney
• Tomato Chutney
• Mint Chutney
• Hot Tea or Coffee

Enjoy this authentic South Indian snack with family and friends.