Urid Dhall Bonda in Appe Pan

Urid dhall Bonda is perfect for tea time snack. Anything made out of Urid dhall is always my favourite. Be it a Bonda, Urid Dhall vadai, Ulundhan kali and Ulundhan Saadham (Recipes coming soon), Whole Black gram Dosai, Porridge and few more...
This Appe Pan made Bonda consumes very less oil and you could relish this without much guilt.
This turns out super soft and you don't have to look out for tissue paper to drain the oil.
Let's see how to make this Bonda, in an easy way.

A 100 seconds video on making of Bonda is here:

No of Bondas - 19 | Preparation Time (Soak Time) - 1 to 2 hours | Cook Time - 25 minutes
Urid Dhall - 2/3 cup
Coconut bits - 1/4 cup
Curry leaves - a sprig
Crushed Pepper - 1/2 tablespoon
Asoefotida - 1/4 teaspoon
Salt - to taste
Oil - as required

Directions to make Urid Dhall Bonda In Appe Pan ( Paniyaram Pan ):
1. Wash and soak Urid Dhall in water for 1 to 2 hours.

2. Grind it with little water, to a smooth and thick batter like how we prepare batter for Urid dhall vadai.

3. Add salt, asoefotida, crushed pepper, curry leaves (torn) and coconut bits.

4. Give the batter a good mix so that everything gets incorporated in it.

5. Heat Appe pan and pour very little oil in the cavities. Allow the pan to become hot.

6.  Pour the batter till 3/4th level of each mould. Use a spoon to fill the batter.

7. Allow the Bonda to cook, in a low flame*, for some four to five minutes.

8. Flip the Bondas and let it get cooked for some 4 to 5 minutes again. Check the bottom of the bondas, for it's golden brown color, to ensure if it's ready to be served.

9. Serve the bondas hot, with coconut chutney or any chutney of your preference.

1. Cook in a low flame for evenly cooked bondas. High flame cooking may result in uncooked bondas inside.
2. A tablespoon of rice flour can be used for crispiness of the outer layer of Bondas. It's optional.
3. I have prepared the batter in a mixer grinder, with very little water. I sprinkled water till the batter turned so smooth.

Post Author

Shankari Bagavathi

"There is no sincerer love than the love of food." -George Bernard Shaw


  1. this is a nice recipe to note down.. I love taking urid dhal, as it is mean to give strength to back bones.. the pic is awesome :)