Ever had a snack that doubles as a proper meal?
That’s Bonda Soup for you — crunchy urad-dal bondas dropped into a warm, spiced moong-dal broth. It’s the kind of breakfast/teatime combo that feels indulgent but still wholesome.
If you like soups that have bite (literally), this recipe will become a go-to.
A little context
Bonda Soup comes from Karnataka’s tiffin culture: small plates, big flavors. The idea—crispy fritters dunked into a thin, tangy dal—echoes the South Indian love of combining dry and wet textures in a single bite.
Think of it as a regional cousin to other dumpling-in-broth dishes, but distinctly South-Indian in aromatics and tempering.
Ingredient breakdown
- Moong dal (soup base) — light, easily digestible protein; becomes a silky broth when cooked and blended or mashed.
- Urad dal (bonda batter) — gives structure and an airy, crisp interior when fried.
- Curry leaves, ginger, garlic, peppercorns — South-Indian aroma and a warm, peppery lift for the soup.
- Tomato & lemon — brightness and a slight tang to cut through the fried bondas.
- Asafoetida (hing) — helps digestion and adds an umami-like backbone without onion/garlic overload.
- Coconut (in bondas) — optional, gives a little sweetness and texture contrast.
How the cooking flows
Start by soaking the moong dal so it cooks fast and becomes silky. While that cooks in a pressure cooker, wake up the soup flavours in a wide pan: heat oil, toast cumin and pepper, then toss in chopped ginger, garlic, green chilies and curry leaves. Add chopped tomatoes so the base develops a gentle sweetness, then fold in the cooked moong dal and thin it to the consistency you like. Finish with lemon and fresh coriander for a bright lift.
For the bondas, soak and grind urad dal into a thick batter — you want it airy but dense enough to hold shape. Mix in chopped curry leaves, coconut and green chili (if using), season with salt and a touch of hing. Heat oil and fry small spoonfuls until they’re golden and hollow-sounding inside. The goal: crisp outside, soft/airy inside. Serve by placing a few bondas in a bowl and ladling hot moong-dal soup over them so they soak just enough — not soggy, but satisfyingly plush.
Pro Tip 💡: Dry the ground urad batter for 10–15 minutes in the fridge before frying; it firms up slightly and yields crisper bondas with less oil absorption.
Why this dish is great
- Balanced macros: lentils provide protein and fiber; peanuts/tempering oil adds healthy fats.
- Gentle on digestion: moong dal and mild spices make the soup easy on the stomach.
- Kid-friendly adaptation: reduce chiles, crisp the bondas well, and the dunked bites will win over picky eaters.
Why you should make this right now
- It’s comfort food that’s also filling — the fried bondas give you texture and satiety, the dal soup gives you hydration and protein.
- Perfect for changeable weather — warm soup soothes, fried bondas satisfy.
- Works as breakfast, early dinner or an evening snack — versatile and quick if you plan ahead.
What goes along
- Coconut chutney — classic, bright contrast to the warm soup.
- Plain steamed rice — if you want the meal to stretch.
- Crispy papad or roasted peanuts — for extra crunch if you love texture layers.
How to serve
Place 2–3 hot bondas in a deep bowl, pour steaming dal soup over them, garnish with chopped coriander and a squeeze of lemon. Serve immediately so the bondas keep a little crunch around the edges while getting soft inside from the soup.
Packing for lunch/tiffin tips
- Pack soup and bondas separately. Keep bondas in a small airtight container and soup in a leakproof thermos. Combine and eat within a few hours to preserve the crunch.
- If you must pack together, use a separate compartment or wrap bondas in foil to reduce steam contact.
Party & bulk prep
- Make bondas ahead and freeze on a tray; once frozen, transfer to a bag. Fry straight from frozen for quick service.
- Cook dal soup in a large stockpot and keep warm on low. Reheat gently — don’t boil vigorously or the dal may tighten.
- For buffet style, set up a “bowl station”: bowls, warm soup, and a tray of freshly fried bondas that guests can add themselves so the final dunk stays crisp.
Bonda Soup
Description
Bonda Soup is a beloved Karnataka breakfast dish that’s equal parts comforting and fun to eat. Imagine golden, crispy urad-dal bondas soaking in a flavorful moong dal soup — the broth is light yet spiced with pepper, ginger, garlic, and a squeeze of lemon. Every bite is a mix of soft, crunchy, tangy, and savory. This dish works beautifully as a weekend breakfast, a cozy dinner, or even a teatime snack when you want something filling but wholesome. If you’re new to South Indian recipes, this one is an easy and rewarding place to start — simple steps, familiar ingredients, and a final result that tastes like home.
Ingredients
To make dal soup
To make bonda
Instructions
Prep Work
-
Soak moong dal
Soak the moong dal in water for 1 hour, so it softens well for cooking.
-
Rinse and soak urad dal
Rinse urad dal and soak the dal for 2 hours, so it softens for grinding. -
Chop aromatics
Finely chop ginger, garlic, green chillies, tomatoes and curry leaves. -
Grate coconut and chop coriander
Grate the coconut and chop coriander leaves; keep handy. -
Set up pressure cooker and grinder
Have your pressure cooker, mixer/grinder and frying pan ready.
Method
-
Transfer soaked moong dal to cooker
Transfer the soaked moong dal to a pressure cooker, add salt, turmeric powder, asafoetida and oil; mix and add water.
-
Pressure cook dal
Pressure cook the dal for 3 whistles on medium flame; then keep the cooked dal aside. -
Temper spices
Heat a kadai with oil, add cumin seeds, pounded peppercorns and hing; keep flame low. -
Sauté aromatics
Add finely chopped ginger, garlic, slit green chillies and curry leaves; sauté for about a minute. -
Add tomatoes
Add chopped tomatoes, mix and sprinkle a little salt; cook till they soften.
-
Combine dal and simmer
Transfer the cooked moong dal to the kadai, add water, mix, cover and cook for 10 minutes on medium-low; dilute if you prefer thinner soup. -
Finish soup
Add lemon juice, chopped coriander and extra curry leaves; keep the soup aside.
-
Grind urad batter
Drain soaked urad dal, grind into a thick batter with a little water and transfer to a large bowl. -
Season batter
Add salt, cooking soda, grated coconut, chopped green chillies, ginger and curry leaves to the batter; mix well.
-
Heat oil for frying
Heat enough oil for deep frying in a kadai; keep flame medium-low. -
Fry bondas
Gently drop spoonfuls of batter into the hot oil and deep fry on medium-low until golden brown on all sides. Keep flipping the bonda on the interval while frying. -
Drain bondas
Remove bondas from oil when done and drain on paper or a rack.
-
Assemble and serve
Place fried bondas on a serving plate and pour the hot dal soup over them, and garnish with coriander leaves, coconut bits; serve immediately and enjoy.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 353kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 2.5g13%
- Sodium 1150mg48%
- Potassium 95mg3%
- Total Carbohydrate 42.2g15%
- Dietary Fiber 12.2g49%
- Sugars 3g
- Protein 16.6g34%
- Vitamin C 7.3 mg
- Calcium 98 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Bonda Soup, bondas, soup recipe, snacks
