These appetizing urad dal Bondas are a popular street food in the coastal regions of Odisha ! Traditionally prepared with a mildly spiced potato stuffing and deep fried in oil a crisp outer layer , these are highly addictive. Here, I have replaced the potato with a healthier green banana stuffing .
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Yield / Serves
1 cup of FarmztoFamiliez Medu Vada Batter
salt to taste
oil for deep frying
1 tbsp semolina ( for making it crunchier, optional )
For the stuffing - 1 large green (raw) banana
1 tsp grated garlic
1 tsp grated ginger
1 medium sized onion ( finely chopped )
1/ 5 tsp mustard and cumin seeds for tempering
1/2 tsp chilli powder
1/5 tsp turmeric
2-3 tsp chopped coriander leaves
fried peanuts/boiled yellow peas/green peas
2-3 tbs chopped coconut pieces
3-4 tsp oil
salt to taste
Add the crushed peppercorn and salt to the Medu vada batter. If using semolina, stir in 2-3 tsp water also.
Cut the banana into two pieces and cook it in a pressure cooker for 2 whistles. Once cool, remove and peel them. Mash lightly.
Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.
Add the mashed green banana along with chilli powder, salt and turmeric. Fry for 2-3 mins.
Add the fried peanuts/boiled peas, coconut pieces and chopped coriander to the wok. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.
Make small balls out of the above mixture. Give them a cylindrical shape or any other shape as desired.
Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.
Dip the raw banana balls/cylinders in the batter and add to the wok few at a time. Fry on all sides to a medium brown colour.
Serve hot with ghuguni/chutney/ketchup.
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