Rinse the urad dal well and soak it in water for 5-6 hours. Add 10-12 fenugreek seeds to the soaking water. After 5-6 hours, when the dal has softened, drain the water. Grind the dal and fenugreek seeds together with green chilies, curry leaves, ginger, and coriander powder, using little or no water (add 1-2 teaspoons water only if needed) to make a smooth, thick paste.

Transfer the paste to a large, wide bowl and beat it well until it becomes light and fluffy. This will make the bondas crispy, tasty, light, and soft inside. Add chopped cilantro, grated coconut, and ground black pepper, and mix well.

Heat oil in a deep pan. Take a portion of the batter and add salt as needed (Note: Do not add salt to the entire batter at once, as it can make the batter runny).

Wet your hands, then shape small portions of the batter into balls and gently drop them into the hot oil. Fry the bondas on medium to low heat, turning occasionally, until they are golden brown and crispy on all sides.

Remove and drain the bondas.

To make bonda soup, add the bondas to thin sambar and simmer for 8-10 minutes. The bonda soup is ready. Serve the dry bondas and bonda soup with chutneys.

Here is the recipe for Karnataka Special Urad Dal Bonda / Ulundu Bonda and Bonda Soup in Sambar.