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Bondalu (Pulli Bongaralu)
- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to always store the dough at room temperature, or else it will absorb a lot of oil while being fried.
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Bondalu or Pulli Bongaralu is a much-loved Andhra snack dish. It originated in coastal Nellore where till date it is sold at every street in the evenings. It has over the years gained fame in other parts of the state as well.
- Rice flour (1 cup)
- Black gram (urad dal) (½ cup)
- Onion, finely chopped (1)
- Ginger (adrak), finely chopped (½ tsp)
- Green chillies (hari mirch), finely chopped (1)
- Split chickpeas (chana dal) (½ tbsp)
- Oil (for frying)
- Curry leaves (kadipatta) (a few)
- Oil (½ tbsp)
- Yellow mustard seeds (sarson) (½ tsp)
- Dry red chillies (sabut lal mirch) (1)
- Black gram (urad dal) (¼ tbsp)
- Asafoetida (hing) (a pinch)
- Boil half the rice flour in a little water.
- Mix with the remaining half and keep aside for 24 hours.
- Soak the urad dal for about 4 hours.
- Then, drain and grind it into a paste. Add in a little water, but only if necessary.
- Mix the rice and the ground dal with the kadipatta, onion, green chillies, ginger and salt.
- Pre-soak the chana dal for an hour before adding to this mixture.
- Fry the seasoning ingredients in 1 tbsp of oil and then add to the dal-rice mixture.
- Make small, lemon-sized balls of this mixture and keep frying them in a kadhai on medium flame till they have turned golden brown in colour.
- Serve hot with narial chutney.