Mysore Bonda Recipe
Servings: 10–12 bondas
Prep Time: 10 minutes (plus soaking)
Prepare dinner Time: 15 mins
ingredients:
1 cup urad dal (split black gram)
½ cup cooked rice
2 green chilies (finely chopped)
1-inch ginger (grated)
some curry leaves (chopped)
2 tablespoons coriander leaves (chopped)
Salt to taste
½ teaspoon cumin seeds
Oil for deep frying
Instructions:
1. Soak dal:
Wash and soak urad dal in enough water for four–5 hours or in a single day. Drain well.
2. Grind batter:
In a blender, grind soaked urad dal and cooked rice collectively with very little water to shape a thick, easy, and fluffy batter.
3. Add spices:
Switch the batter to a bowl. Upload chopped green chilies, ginger, curry leaves, coriander, cumin seeds, and salt. Mix well.
4. Ferment:
Allow the batter ferment for six–8 hours or in a single day for first-class results. (optionally available but endorsed for fluffy bondas.)
5. Heat oil:
Heat oil in a deep frying pan on medium heat.
6. Shape bondas:
Wet your fingers, take small portions of batter, and shape them into round balls.
7. Fry bondas:
Cautiously drop the batter balls into warm oil. Fry on medium heat, stirring every now and then, until the bondas turn golden brown and crisp on the out of doors.
8. Drain:
Get rid of bondas the use of a slotted spoon and region them on paper towels to empty excess oil.
Serving proposal:
Serve mysore Bondas hot with coconut chutney or sambar for a delicious snack or breakfast.
Suggestions:
Use minimum water at the same time as grinding to keep batter thick.
For brief bondas, you could bypass fermentation however the texture can be much less fluffy.
Revel in your soft, crispy mysore Bondas!
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