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Ulundu Bonda Recipe - Urad Dal Bonda Vada Recipe (Pepper Bonda)

Ulundu Bonda Recipe | Urad Dal Bonda, a deep fried popular evening snack prepared with Urad Dal (known as Ulundu in Tamil). It is crisp on the outside & soft & fluffy from inside.
Prep Time2 mins
Cook Time18 mins
Total Time20 mins
Servings: 4
Author: Padma Veeranki


  • 1 Cup Urad Dal
  • 1 tbsp Pepper Crushed
  • 1 tsp Cumin Seeds
  • Few Curry Leaves Finely chopped
  • 2 tbsp Fresh or Dry Coconut Finely chopped
  • ¾ tsp Salt Adjust to taste
  • Oil For Deep Frying


  • Soak Urad dal in water for 2 hours.
  • Wash well & drain off the water and transfer to a mixi or grinder.
  • Blend to a smooth yet thick and fluffy batter adding only 1-2 tbsp of water.
  • Transfer the batter to a bowl.
  • Beat well in one direction for 2 minutes or until the batter turns fluffy & increases in volume.
  • Now add pepper, cumin seeds, chopped curry leaves & some dry coconut bits and required salt.
  • Combine and beat for another minute.
  • Now, dip your hand in the water, and start dropping round balls (bondas) one by one to hot oil.
  • Fry over medium heat stirring occasionally.
  • Fry bondas until they turn golden brown and crisp.
  • Drain & transfer them on to a plate with kitchen tissue paper to absorb any excess oil.
  • Serve hot Bondas with chutney of your choice.

Recipe Video


  • Prep time doesn't include soaking time required for Urad dal.
  • Grind the batter with very less water. Blend to a thick, smooth & fluffy batter else the bonda will not turn crisp and will be difficult to shape & drop in oil.
  • Using ice cold water to grind the urad dal will reduce the batter from heating up if any heat is caused by the grinder. Do not run the mixer for long time, just pulse it a couple of times.
  • If urad dal is old and not good quality, you may not get the required volume of batter, hence you will result in less number of bondas.
  • Beat the batter well in one direction for 2 minutes to create an airy batter or until the batter turns fluffy & increases in volume. This will result in crispy & fluffy bondas.
  • Add salt just before frying as it releases water and makes the batter runny.
  • Pepper should give the needed spice kick & be the main flavour in Pepper Bonda. Adjust quantity to your taste.
  • Optionally, you can also include finely chopped green chillies, Ginger & Coriander for another variation.