Mysore Bonda

It’s a very easy snack recipe. It’s a perfect tea time snack. Especially at winter or rainy season… it’s really great to have. My son loves to have more bondas.

This goes well with coconut chutney or onion chutney. I used to prepare often in my kitchen… it’s a simple dish and tasty too.

Ingredients
Urad Dal – 200 g
Rice Flour – 100 g
Chopped Green Chilli – 2
Black Pepper Seeds – 2 tsp
Chopped Ginger – 2 tsp
Finely Chopped Onions – 1 cup
Thinly Sliced Coconut bits – 2 tsp
Hing – ½ tsp
Finely Chopped Curry Leaves – few
Finely Chopped Coriander Leaves – few
Salt to taste
Oil for deep fry
Method
Wash and soak urad dal for about 1 hour. Once it done, drain the water completely and grind with green chilli, ginger and less water to a smooth paste.
In a medium bowl, add chopped onions, hing, coriander leaves, curry leaves, coconut bits, and rice flour with ground dal. Then mix it well.
Heat oil in a kadai, when it’s hot, slow the flame. Then take little batter, shape it into a ball and gently drop it into oil.
Fry both sides of all bondas till golden brown and use paper towel to remove excess oil.

Serve hot bondas with coconut chutney.