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Monday, July 07, 2014

Paruppu Bonda Recipe with Getti Chutney | Kadalai Paruppu Bonda Recipe

fried snack

Its very hot and some might be waiting for chill cool drink to refresh   but I was so carving for a snack to enjoy and made some Paruppu bondas . This months snc challenge for north team is been hosted by my friend viji and I was sure to make this as I was badly carving for some fried spicy snack to indulge in this Hot summer. Some how I carve for more spicy dishes all over the year than sweets and so I was sure to make this paruppu bonda ASAP. I make normal aloo mutter bonda always but this south indian paruppu bonda was something different and I enjoyed it lot with Tamil nadu special getti chutney .

I remember how we use to enjoy this getti chutney with idli but with bonda it tasted delicious. Getti means thick and this chutney is meant to be thick if you make the chuney watery it will change the taste and so it is made thick with less water addition. Paruppu Bonda is similat to the masala vadai  but the addition urad dal makes it all diffrent and tastes entirely different from the normal vadas. Thanks for sharing this delicious recipe viji we loved it . Don't forget to have it for tea / coffee time and am sure you will love it..

paruppu vadai

Bonda vadai recipes

idli with getti chutney

Recipe Source : Virunthu Unna Vanga


Bengal gram / channa dal- 1/2 Cup 
Urad dal -  1/4 Cup 
Rice flour - 1 Tbsp 
Fennel seeds - 1 Tsp 
Green chillies - 2-3 No ( finely chopped)
Onions - 1 No ( finely chopped )
Asafoetida/ Hing - 1/4 Tsp 
Curry leaves - Few sprigs 
Salt - To taste
Oil - To deep fry 

For Getti Chutney 

Coconut, scraped - 1/4 Cup  
Fried gram dal/Pottu kadalai - 2 Tbsp  
Green chillies - 3-4
Garlic - 2 pods 
Salt - To taste


For Paruppu Bonda

  • Soak channa dal for 1 hour and urad dal for half an hour . I soaked them seperately but if you want you can combine and soak the urad dal in channa dal after half an hour.
  • Wash them well, Drain all the water and transfer them to a mixer.
  • Grind them to a coarse paste.
  • Transfer the coarse mixture to a bowl, add fennel seeds,rice flour, chopped onion, green chillies,salt,curry leaves and mix them well.
  • Heat oil in a kadai and once the oil is hot enough take a small ball of the coarse mixture and slide it in the oil.
  • Do the same for the rest of the mixture and fry the Bondas to golden brown in simmer.
  • After they turn golden brown using a properated ladle remove the bondas from oil and tranfer it to a kitchen towel / tissue to drain all the excess oil.
  • Serve them hot with getti chutney.

For Getti Chutney 

  • In a Blender put coconut, roasted channa dal, green chillies, garlic, salt and a little water.
  • Grind them well till smooth.
  • Don't add too much of water as the chuney has remain thick in consistency 

Linking to SNC challenge whose brain child is Divya Pramil   of You Too Can Cook  



  1. Wow, we make parippu vadas minus the rice flour and urad. Will try this out now for a change. Using slightly sauted Green chillies and ginger for the chutney gives a more pleasant taste. A friend of mine had given this tip and the chutney tasted really different and nice.

  2. hotel style .. looks grt with chutney

  3. wow... looks absolutely good...

  4. simply delicious and superb presenattion...

  5. nice clicks and presentation.. looks heavenly.. yum yum..

  6. Bonda looks tempting and yummy..... Lovely!!

  7. the chutney sounds interesting. Stomach is growling for some bonda.

  8. Delicious & Yummy snack.. looks really fantastic..

  9. yummilicious snack.. Nice clicks..

  10. Very yummy bondas with chutney da... Super happy that you loved it... one of my favorite bonda... clicks are superb...

  11. We are a big fan for this combo.lovely cliks !

  12. interesting combo.. tempting too much

  13. I want to finish that whole plate, cant resist to this crispy bonda and chutney.

  14. yummy platter dr and i want this for chill climate now:)

  15. crispy bondas.perfect for the climate

  16. tempting....nicely presented


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