Mysore Bonda is an easy vegetarian snack recipe. They are usually made
with soaked and ground urad dal (split and hulled black gram), but this
recipe is a slight variation on the traditional one. Mysore bonda is a
delightful and healthy snack, crunchy on the outside and soft and
spongy on the inside.
2 tbsp, fresh coconut, sliced into thin, 1/4-inch
pieces
2 tsp vegetable oil
Salt to taste
Vegetable oil for deep-frying
Preparation
In a large bowl, mix the all-purpose flour, rice
flour, baking soda, and salt with the buttermilk, a little water, and 2
tsp oil into a thick, pliable dough. Cover and set aside in a warm
place to ferment for 4-5 hours.
Heat oil for deep-frying the mysore bondas.
While the oil is heating, add the green chillies,
coconut, pepper corns, chopped curry leaves and/or cilantro, and salt
to the bonda
batter along with enough water for a thick but flowing consistency.
Drop teaspoonsful of batter, a few at a time, and fry
until golden.
Serve the mysore bonda warm with some coconut or
other chutney of your choice.
(ebook for Kindle)
