Crispy Kutty Bonda is a delicious South Indian snack made with leftover or extra urad dal batter prepared for idli or dosa. When grinding urad dal batter for idli, add a little extra and try making these delicious Kutty Bondas. They are small, crispy on the outside, and soft inside—perfect as a tea-time snack. The batter is mixed with rice flour, onion, green chillies, curry leaves, coriander leaves, and salt before being deep-fried until golden and crisp. Small in size but full of flavour, these bondas have a crunchy exterior and a soft, fluffy centre. They make an excellent evening snack and are perfect to serve with coconut chutney, tomato chutney, or a hot cup of tea or coffee.
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Ingredients for making Kutty Bonda
1 cup urad dal batter
2 tablespoons rice flour
1 onion, finely chopped
3 green chillies, finely chopped
A few curry leaves, finely chopped
A small handful of coriander leaves, finely chopped
Salt, as needed
Oil, for deep-frying
Instructions for making Kutty Bonda
1. In a bowl, add the urad dal batter, rice flour, salt, finely chopped onion, green chillies, curry leaves, and coriander leaves. Mix everything well.
2. Heat oil in a deep frying pan. Once the oil is hot, reduce the heat to medium. Dip your fingers in water, take a small portion of the batter, and gently drop it into the hot oil in small portions.
3. Fry the bondas until they turn golden brown and crispy on all sides. Remove them from the oil and place them on a paper towel to drain the excess oil.
Serve the crispy Kutty Bondas hot with coconut chutney or your favourite dip.
Tips for making Kutty Bonda
Do not add too much water to the batter; it should be thick enough to shape and drop into the oil.
Wet your fingers lightly before handling the batter to prevent it from sticking.
Fry the bondas over medium heat so that they cook evenly inside without browning too quickly.
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