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Gram is soaked, ground and other ingredients are added and deep fried in hot oil
Published On: 12 Apr 2011
English: Split Black Gram
tamil: Ulutham Paruppu
malayalam: Uzhunnu Parippu
telugu: Minapa Pappu
kannada: Uddina Bele
hindi: Urd Dal
Bengali: Mashkolair Dal / Kaalo Dal
Gujarati: Aalad Ni Dal / Urad Ni Dhal
Konkani: Udida Daali / Urdachi Dal
Marathi: Uddachi Dal
Oriya: Biri (Phala) / Muga Dali
Punjabi: Mah-Di-Dal / Urad Dhal
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
Bengali: Laban / Noone
For preparing black gram bonda, soak split black gram dal in water for at least 2 hours. 2)Drain the water from the gram till dry.
Grind split black gram to make a fine paste, without adding water. Put the paste into a vessel.
Mix split black gram paste, grated coconut, curry leaves, green chillies, salt and asafoetida.
Heat oil in a deep frying pan.
Make bondas with moistened hands and put them gently in oil. Deep fry till it turns brown, turning over once or twice.
Black gram bondas are ready. Serve hot.
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