First time I have tasted this bonda was in 1988 at Bangalore. After some years when I was reading a cookery book and I saw this recipe. I made it as a starter in a get together. It was a super hit. Mysore Bonda is very popular evening snack of Karnataka. It is made with urad dhal. Outer portion is crispy and inside it is fluffy. Bonda with coconut chutney are good combo. Let us see the method of making this bonda .
Preparation time approx 4 hours. ( including soaking and grinding time)
- 1 cup de husked whole urad dhal
- 2 tbsp coconut pieces( cut in to very tiny pieces)
- 1 tsp pepper
- 1 tsp jeera
- Curry leaves
- salt to taste
- Oil for deep frying
Soak urad dhal for 3 hours .
Grind the dhal without adding much water in to smooth dough. Sprinkle water and grind.
(I used grinder for grinding. We can grind in mixi also)
Take small pinch of the batter and put in plain water . It should float that is the correct consistency.
Add salt at the end and grind.
(when you are adding salt the batter will become little loose in consistency. Do not add too much water when you are grinding. )
Take the batter in a bowl. With your hands mix it or beat it at least 3 minutes. When you are doing this all air bubbles will go and you will get crispy bondas.
Add whole pepper,jeera, chopped coconut pieces, curry leaves and mix it throughly.
Heat oil in a pan .keep the oil in medium flame.
Take little batter with your hands and put it in the hot oil. In between turn the bondas. When it become golden color take out and put in a paper towel.
Serve with chutney.