Recipe- Crispy And Spongy Mysore Bonda

Mysore Bonda is a tasty, crispy outside & spongy inside snack made by deep frying dollops of urad dal flour batter. Mysore Bonda also called as Mysore Bajji is a traditional South Indian snack relished for evening tea along with chutney and during special occasions.

Ingredients

1 cup whole urad dal
3/4 tsp cumin seeds
1 tsp whole pepper
1 tsp ginger finely chopped
10 nos curry leaves finely chopped
2 green chillies finely chopped
4 tbsp coconut
a pinch hing
salt to taste
oil to deep fry

Method

- To a mixing bowl add 1 cup urad dal.

- Soak urad dal in enough water till immersing level for 3 hrs.

- Rinse it well then drain water completely. Add it to a big mixer jar.

- Add around 2 tbsp water first. To avoid mixer getting hot add ice chill water.

- Add water little by little and grind to a fluffy batter. Scrap the sides sprinkle water and grind to avoid mixer getting stuck.

- The batter should be smooth and fluffy.

- Also the batter should be thick so be very careful while adding water. If the batter is runny the bondas will drink more oil and will become soggy.

- Transfer the batter to the mixing bowl – add 1 tsp whole pepper,3/4 tsp cumin seeds,1 tsp ginger finely chopped,2 green chillies finely chopped,10 curry leaves finely chopped,4 tbsp coconut pieces finely chopped,salt to taste and 1/2 tsp hing

- Mix it until well combined.

- Dip fingers in water to avoid sticking.

- Make a lemon sized ball.

- Heat oil, drop a pinch of batter if it comes up immediately then oil is ready. Make small balls and carefully drop it in preheated oil. If the batter is perfect the bonda will start to turn over by itself.

- Keep in medium flame and cook till both sides are golden.

- Turn over and cook on both sides.

- Deep fry until golden brown.

- Remove the bondas and drain in tissue paper. Repeat to finish the batter.

- Crispy bondas are ready!