Mysore Bonda

Mysore Bonda

Makes: 10 - 12

Ingredients

1 cup urad dal
2 cups water ( for soaking urad dal )
1/4 cup water ( for grinding )

Other ingredients

1 - inch piece ginger, finely chopped
1 green chilli, finely chopped
1 spring curry leaves
1 tablespoon coconut gratings
1/2 teaspoon peppercorns

1/4 teaspoon hing (asafoetida)
1/2 teaspoon salt ( or to taste )
250 ml for deep frying ( 1 3/4 -inch from the base of the kadai / frying pan )

Method

Wash and soak urad dal for 2 hours. Drain out water completely.

Add 2 - 3 teaspoon water and grind urad dal to a fine paste in a mixer / grinder. Sprinkle 2 teaspoon extra water while grinding. Batter should be thick in consistency ( do not add more water ).

Transfer bonda batter to another bowl and mix with chopped ginger, green chilli, curry leaves, peppercorns, hing, coconut gratings and salt. Do not keep the batter more than 10 minutes. Prepare immediately.

Heat oil in a kadai. Reduce heat to medium.

Make lemon sized balls ( bondas ) and deep fry in batches ( 4 - 5 at a time ) on a medium heat till golden color. Drain on paper towels to absorb extra oil.

Serve as an evening snack with coconut chutney / sambar ..