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Thursday, September 13, 2012

Mysore Bonda/ Ulundhu Bonda/ Medu Bonda

Mysore Bonda

Urad dal/ Ulundhu paruppu- 1 and 1/2 cup
Rice flour- 1/4 cup
Coconut pieces finely chopped- 4 tbsp
Curry leaves chopped- 2 tbsp
Black peppercorns- 2 tsp
Cumin seeds- 2 tsp
Green chilli chopped- 1 no( optional)
Ginger minced- 1 tsp( optional)
Cooking/ Baking soda- few pinches
Salt- 3/4 to 1 tsp
Oil to deep fry
Mysore Bonda

Soak urad dal in water for 2 hours. Drain the dal and grind to smooth paste adding very little water( a well ground urad dal batter will look like butter and should not stick to your wet finger). To the urad dal batter add salt, cooking soda, curry leaves, pepper corns, cumin seeds and mix well. Heat oil in a pan to deep fry, when oil is hot, wet you fingers with bowl of water, take a good amount of urad dal batter and shape it into small lemon sized ball. Drop the ball into hot oil carefully and continue with rest of the batter. Once required amount of bondas are dropped into hot oil, reduce the heat and cook the bondas on low heat for 4 to 5 mins turning them all sides. Fry the bondas until golden brown in color and make sure inside is cooked well. Drain the bondas on a paper towel. Serve hot Bonda with Coconut chutney and Sambar.
Ulundhu Bonda

1 comment:

Priya said...

Feel like munching some,yummy bondas.