Mysore Bonda Recipes

MYSORE BONDA RECIPE

Steps:

• First rinse the urad dal a couple of times in water. Then in a bowl soak the lentils in water for 5 to 6 hours or overnight.
• Later drain all the water. In a mixer-grinder or blender add the lentils and water in parts. Grind or blend to a smooth and fluffy batter. First add 3 tablespoons water and then add more as required.
• Using a silicon spatula take all of the batter in a bowl.
• Whisk the batter briskly for a 2 to 3 minutes with a wired whisk or spoon. This helps in aerating the batter which makes the bonda fluffy and light.
• Mix very well with rice flour, crushed black pepper, cumin seeds, chopped ginger and green chillies, asafoetida, chopped curry leaves, chopped coconut (optional) and salt as required.
• Heat oil for deep frying in a kadai or fryer. Let the oil heat to a moderately hot temperature.
• Using a tablespoon measure or any small to medium-sized spoon, pour the batter in a round shape into the hot oil.
• When one side is lightly crisp and slightly golden, then turn over each bonda.
• Continue to fry the second side until light golden and crisp.
• Fry in medium hot oil till the bonda are crisp and golden turning them over as needed.
• Remove with a slotted spoon and place them on kitchen paper towels to absorb excess oil.
• Fry the remaining batches of bonda in a similar way.
• Serve mysore bonda hot or warm with coconut chutney.
• In a small pa, first fry the curry leaves in 1 or 2 teaspoons oil till they get crisp.
• Grind or blend all the ingredients mentioned under the coconut chutney list, together with the fried curry leaves and oil, with water.
• Serve the coconut chutney with the mysore bonda.