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Mysore Bonda Ingredient Quantity Refined Flour 1 Cup Rice Flour 2 Tbsp Yogurt 3 Tbsp Green chilli chopped 3 No. Ginger chopped 1 Tsp Cumin seeds 1 Tsp Onion chopped 1 No. (Medium) Salt to taste Baking soda ½ Tsp Water as required For chutney: Fresh coconut grated ¼ cup Roasted chana dal 2 Tbsp Green chilli roughly cut 3 No. Mint leaves ½ cup Coriander leaves ½ cup Salt to taste Lemon juice ¼ No. Water as required Fresh coconut grated 2 Tbsp Coriander chopped 2-3 Tbsp For tempering: Oil 1 Tbsp Asafoetida ¼ Tsp Mustard seeds ½ Tsp Urad dal 1 Tsp Curry leaves 16-18 No. Method: 1. Take mixing bowl, add refined flour, rice flour, yogurt, green chilli chopped, ginger chopped, cumin seeds, onion chopped, salt, baking soda and water, mix well to make thick batter. Keep it aside. 2. Take grinder jar, add grated fresh coconut, roasted chana dal, green chilli, mint leaves, coriander leaves, salt, lemon juice and water and grind to smooth paste. 3. Remove in bowl and keep it aside. 4. Heat oil in a pan, add asafoetida, mustard seeds and urad dal, mix well and sauté for 1 min. 5. Add curry leaves, mix well and sauté for 10 sec. 6. Add this to prepared chutney and mix well. 7. Heat oil in kadai. 8. Take the batter, add grated fresh coconut and chopped coriander leaves and mix well. 9. Dip your hand in the water and take a lemon size ball batter. 10. Drop in hot oil, keeping the flame on medium. 11. Stir and fry until the bonda turns golden brown and crisp. 12. Remove it in absorbent paper. 13. Place the bonda on serving plate and serve hot with coconut chutney. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest:
