Name: Curd Bonda
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 20 people (40 bondas, 2 per person)
Cuisine: South Indian
Ingredients: 5 cups Urad Dal (soaked for 6 hours); 2 liters Curd (Yogurt) (to be hung for 4 hours); 2 teaspoon Salt; 1.5 liters Oil (for deep frying)

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How to Prepare

Prepare the batter by mixing urad dal paste with a pinch of salt and water to achieve a thick consistency.
Heat oil in a deep frying pan over medium heat.
Take small portions of curd (hung curd) and shape them into small balls.
Dip each curd ball into the urad dal batter, ensuring it is fully coated.
Carefully drop the coated balls into the hot oil and fry until golden brown.
Remove with a slotted spoon and drain excess oil on paper towels.
Serve hot with coconut chutney or sambar.