PARUPPU BONDA - GETTI CHUTNEY I DAL FRITTERS WITH COCONUT CHUTNEY I STREET FOOD RECIPE I SNACKS

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Hi friends, happy to post for South vs North Challenge (SNC) which is great thought of wise Divya Pramil from You Too Can Cook. We are expecting more participants, because we introduced swap option for this month, so who all are willing to swap from South to North team to compensate the equal members.  +Prerana Khanwalkar from Easy Indian Recipes has given challenge for South Team. I am hosting this month on behalf of South Team and this is my second time. I am really very proud and pleasure to host the challenge. I took the theme as Street Foods. 

Who will say "I don't like street foods"?? I think no one, from our childhood to till now, love to have different varieties of street foods. I should share our South side street foods, so I searched many recipes finally end up with simple yet popular street food in every nook and corner of the street stalls. Not only in North India, South India also fills with street side food stalls, we call as thattu kadai, tea kadai, some women who put stalls nearby their home for morning and evening tiffin shop... Madurai will be most famous for street foods and you will get foods there even mid night too. I used mobile camera, so I couldn't get good quality photos. Plz. sorry for that... 

Ready to open the parcel.....:)

Some of famous street foods on Tamil Nadu 
Parotta-Salna, medhu vada, bajji, sweet bonda, paruppu bonda, medhu pakoda, paal bun, sweet and spicy kuzhi paniyaram, idli and dosa varieties like poondu dosa, curry dosa, steamed peanuts, sundal, sweet and spicy boli (Obattu), kuzha puttu, jigarthanda, halwa and many more in Non-Veg like aatukaal soup, chicken fry, fish fry, biryani and so on...

But nowadays, we all looking for very hygienic place to eat and and its important to our health... We can make the street foods easily at home in a healthy way and enjoy with our family and friends. I have chosen the simple yet delicious paruppu bonda (Dal fritters). You can get the bondas in every street side stalls with getti chutney (thick coconut chutney) as a side dish.    

 

Category	Snacks/Street Foods
Cuisine	South Indian
Preparation Time	2 Hours (Including Soaking Time)
Cooking Time	15 Minutes
Yields	20-25

Source – My Grandma 

INGREDIENTS 

Bengal gram/Kadalai paruppu - 1/2 Cup 
Urad dal/Ulundham paruppu -  1/4 Cup 
Dry red chillies - 3-4
Rice flour - 1 Tbsp 
Green chillies - 2, finely chopped
Onions - 2, finely chopped 
Hing - 1/4 Tsp 
Curry leaves - Few
Fennel seeds - 1 Tsp 
Salt - To taste
Oil - To deep fry 

Getti Chutney 
Coconut, scraped - 1/4 Cup  
Fried gram dal/Pottu kadalai - 2 Tbsp  
Green chillies - 3-4
Garlic - 2 pods 
Salt - To taste

METHOD 

Soaking the lentils 

• Soak the bengal gram for one and half an hour and then add urad dal to the bengal gram and let it soak together for half an hour. 

Blending 

• Now wash and drain the dals and put it in blender with red chillies and grind it into coarse paste with spreading little amount of water. 

Mixing

• Transfer the batter into the bowl, add salt, hing, fennel seeds, onion, green chillies and rice flour. 
• Mix it well by clean hands and the batter should be like thick vada batter consistency. 
• Now its ready to swim in the hot oil. 

Deep Frying 

• Heat oil on medium-high flame and add little batter to check the oil heat, the batter should be float immediately and will give gussshhhhh sound. 

• Method - I (Double Frying)

1. Take small amount of batter on your hand, and gently put it on hot oil to deep fry.  
2. Take the bondas while half cooked as I shown in the picture 19 (it takes 30-35 seconds approximately), and put next fresh batch of bondas and take out while half cooked. 
3. Now put the half cooked bondas to the oil again and fry it till golden brown and take it out and keep it on tissue paper. (You can notice the difference between half-cooked and full-cooked bondas in the picture 23).
4. Likewise, keep doing till the batter finish. 

• Method - II (Single Deep fry)

1. Take small amount of batter on your hand, and gently put it on hot oil to deep fry. 
2. Let the bondas fry till golden brown and and take it out from the oil. 
3. Keep it in tissue paper. 

Getti Chutney/Coconut Chutney 

• Blend all the ingredients with little amount of water into thick consistency. 
• Transfer into the bowl.

• Serve it with getti chutney and you will love it... 

NOTE 

• You can avoid rice flour if not available, instead if add 1 Tbsp raw rice with dal soaking. 
• You can opt any method of deep fry.
• Double deep fry, will helps no-oil absorption. 

Superb combo with the chutney....

Thanks for the opportunity to host the wonderful event +Divya :)

HOPE YOU ALL LOVE TO MAKE AND ENJOY THE

 SIMPLE AND DELICIOUS BONDA...