Mysore Bonda

We need:

Maida 2 cups

Sour Yogurt/ butter milk 1 cup

Green chillies chopped 3 sps

Ginger chopped 1 sp

Cilantro chopped 3sps

Coconut small pieces 1sp

Rice flour 1/4 cup

Salt to taste

Soda 1/4 sp

Jeera/ cumin seeds 1/4 sp

Oil for deep frying

For Chutney:

Dhaliya/ putnalu 1 cup

Green chillies 4

Coconut powder 1/4 cup

Jeera 1/4 sp

Mustard seeds 1/4 sp

Red chillies 2

Udad dal 1/2 sp

Curry leaves 4

Salt to taste

Method:

In a large bowl add maida and chopped ginger, green chillies, cumin, cilantro, coconut , salt and rice flour.

Mix well and add butter milk to make a smooth paste.

The consistency should not be like dosa batter or like chapati dough, it should be smooth as to take the batter and drop them round in shape with ur hands.

If required add little water.

Heat oil in large pan for deep frying.

Take little batter and drop them into oil.

Fry till golden brown.

Now to make chutney add dhaliya, green chilli, coconut powder and salt to mixi and grind to smooth paste adding little water.

Now make a tempering. In small pan heat 2 sps oil and add cumin, mustard, udad dal, curry leaves and red chillies.

Once they turn golden brown add it to chutney.

Serve hot Bonda's with ginger pickle and chutney.

I have served store bought ginger pickle here.

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