Punugulu (Bondas)

Ingredients:

Urad dal - 1 cup

Onion (large) - 1

Green chillies - 4-5

Ginger - 1 inch

Curry leaves - 1 leaflet

Coriander leaves - 3-4 tbsp

Cumin seeds - 1 tbsp

Salt - as per taste

Oil - to deep fry

Procedure:

1. Soak urad dal at least 4-5 hours and grind in to smooth batter. Do not add too much water while grinding, the batter should be tight enough as similar to the batter used for preparing garelu.  
2. Wash, clean and finely chop onion, green chillies, ginger, curry leaves, coriander leaves and set aside.
3. Add all the finely chopped ingredients, cumin seeds, salt and mix well.
4. Take a kadai, add oil and heat it. When the oil is sufficiently hot, drop the batter as small bondas in to oil.
5. Do not overcrowd the vessel, add as batches and cook them in medium flame only. If cooked under high flame, they immediately change their color externally but remains uncooked inside.
6. Once they are done, drain them and serve hot with your favorite chutney.

TIP: The bondas prepared in this method will be too soft and just melt in your mouth. If you want to prepare crispy bondas you can add 2-3 tbsp of rice flour to the batter.