Mysore Bonda

Mysore Bonda - Namita Tickare

What do we need:-

3-4 Green Chillies, finely chopped
1 tsp Cumin seeds (jeera)
1 tsp Ginger, (adrak) grated / finley chopped
1 cup water
1 tbsp Fresh coconut pieces (khopra)
I cup Yogurt/ curds (dahi)
2 tbsp Rice flour (chawal ka atta)
1 ½ cup Maida (all purpose flour)
½ tsp Cooking soda
Oil for Deep frying
Salt to taste


How do we do it:-

1 Mix the curds and water together to make buttermilk and keep aside.
2 In a mixing bowl take the maida, rice flour, salt to taste, soda and mix well.
3 Then add the buttermilk so much that it makes a batter of dropping the balls. (vada consistency)
4 Now add the cumin seeds, coconut pieces, finely chopped green chillies and mix well.
5 Keep it aside covered for 1 hour.
6 Heat oil in a kadhai for deep frying.
7 When the oil is hot enough (not smoking) make small rounds with the help of two spoons and drop batter balls in the oil.
8 Fry it on very low flame as not to burn it. Remove it once it is golden brown colour.
9 Serve it with coconut chutney.