2 July, 2021
LENTIL SWEET FRITTERS/ಬೇಳೆ ಹೂರಣದ ಬೋಂಡಾ …made using a drop of oil/VIDEO
This recipe includes no grinding, no deep frying rather needs few drops of oil/ghee and made using whole wheat flour and small amount of rice flour & Lentil and Jaggery. Overall a yummy and healthy sweet dish to make on any occasion of casually on normal days as well. I definitely want to pair this delicious bonda along with bisi bisi Uppittu/hot upma !!
Actually I prepared the pigeon peas hoorana (stuffing) thinking of making holige/Pooran poli, but then I found that I’m running short of chiroti rave and I was not willing to make the holige using only wheat flour.
However then came this idea of giving it a round shape rather than a flat shape. I have a recipe posted here called Sukkinunde, of which you should check the recipe. So prepared the batter for the fritter as per sukkinunde recipe and proceeded further as below. And it became a huge hit at my place. Made this subsequently for few times and now…. we are ready to relish this delicious sweet any day any time.
So that’s how this recipe came into existence ! lol . And this recipe is going to be a regular one now onwards at my place for sure. The only effort this recipes needs is while preparing hoorana/stuffing, rest everything is both easy as well as quick.
I have a video demonstration of this recipe on my You tube channel. You can also check below and provide me with your feedback and share the video with your friends and family. Also do not forget to like, comment and subscribe to my You tube channel.
Ingredients : measuring cup used -250 ml
For stuffing :
- Pigeon Peas/arahar dal/togaribele – 1 cup
- Water – 3 cups
- Jaggery – 1&1/2 cup
- Nutmeg Powder – 1/4 tsp
- Cardamom Powder – 1/2 tsp
For the batter :
- Wheat flour – 1/4 cup
- Rice flour – 1&1/2 to 2 tbsp
- Ghee – 1 tsp
- Salt – a fat pinch
- Water – 1/3 cup (adjust)
- Ghee/oil – for roasting
PROCEDURE :
- Rinse and wash well the pigeon peas and pressure cook until soft in three cups of boiled water
- Once the cooker’s pressure released, transfer the lentil to the strainer and collect the stock. Cover and let it be like that until all the stock gets strained completely (we can make hooranada saaru(rasam) using that stock)
- Heat a pan/banale, put the lentil and jaggery and stir continuously until the jaggery dissolves completely, reduce the heat to medium low cover and let it cook
- You need to check and stir in between very often until the mixture turns dry, comes as a whole and leaves the edges of the pan
- Once done, remove the hoorana/sweet mixture from the heat and let it cool completely and divide into equal portions
- Mean while gather together wheat flour, rice flour, ghee and salt in a bowl, stir into a thick batter by adding water gradually. The batter should be of idly batter consistency.
- Heat the appe pan, put a drop of ghee or oil in each cavity
- Dip a portion of the stuffing in the batter and place it in each cavity, cover and let it cook on medium heat, flip and cook on the other side too. Remove from the pan, leave it for ten minutes then serve.
