Pullani Vunta

Ingredients

• 1 cup Raw rice
• 1/3 cup Urad dal
• as needed Salt
• 1 Tablespoon Chana dal (soaked in water for 1/2 hour)
• 1/4 cup Finely chopped onion
• 10 Chopped green chili
• Oil (for frying)
• 1 Tablespoon Finely chopped coriander leaves

Instructions

1. Soak the rice and urad dal together and grind.
2. Add salt at the end and grind it in.
3. Let the batter ferment for 2 days.
4. Mix the soaked chana dal, onion, round-sliced green chili, and coriander leaves into the fermented batter.
5. Dip your hands in water and pinch off small portions of the batter into small balls, drop into hot oil, and fry until golden.
6. Serve with chutney or thokku.
7. Note: it's common to make these bondas with leftover dosa batter from the day before that has fermented too far. If the batter is too thin, the bondas won't turn out right. Adding 2 tablespoons of sago and letting it soak for 2 hours will thicken the batter, and it can then be made into bondas the same way.