In a pot, immerse the eggs in water and bring it to a boil and then let it cook for about 6 to 7 mins (I always user kitchen timer). Remove the eggs into a pot of cold water and let it sit for about 5 mins. Peel and slice them into halves vertically.

In a mixing bowl, whisk the batter ingredients along with water until you get an idli batter consistency (not too runny, not too hard to flow). The consistency of the batter is very important to make perfect bondas.

Heat oil in a pan and when it is hot, dip the egg halves in batter and ensure the batter sticks to all sides by rolling them over slightly. Gently drop them in hot oil, let it cook for about one min before turning them over so it cooks even on all sides to golden brown perfection.

Slit open the bondas at the top (don't cut them into halves), sprinkle with freshly crushed black pepper powder and salt and serve hot.

There is no need for sauce or chutney if you serve with crushed pepper or salt, but if you prefer, you can also enjoy them with hot & sour chili sauce, hot sauce, ketchup or coconut chutney.