- Soaking Lentils And Making Batter: 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 and salt as required. Frying Mysore Bonda: Heat oil for deep frying in a kadai. 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.
Mysore bonda
#myrecipe
By Shaalini Shaalu
Jan, 8th
573
Servings
2 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Urad dal
- Water
- Rice flour
- Pepper
- Cumin
- Ginger
- Green chillies
- Curry leaves
- Hing
- Salt
- Oil
