Mysore Bonda
Popular dish in south India - Delicious breakfast cum snack
Ingredients
- 1 cup All Purpose Floor/wheat flour
- 1/2 cup Curd
- 1 tbsp Jeera
- 2-3 tbsp Dry Coconut chopped into small pieces
- As per taste Salt
- 1/2 tbsp Baking Soda
- 1 tbsp Green Chili (optional) sliced thinly
- Cooking Oil For frying
Instructions
- Take a mixing bowl and add 1cup of wheat flour to it
- Add the salt and baking soda to the flour which is taken in to bowl
- Now curd has to be mixed with the flour and knead upwards. Add a little water if needed to make a thick, smooth batter (like vada batter – not too runny).
- Close the lid, let it rest for half an hour to 1hr minimum. One can mix it at night and store in refrigerator. Remove from refrigerator and prepare at morning.
- After 1hr add jeera and coconut to the mixer and knead it once.
- Heat the oil in pan until its hot enough to fry the bondas. Take a ball size dough and drop the small amount of dough between the space of thumb and fore finger downwards.
- Dont turn Immediately, just roll the bondas with spatula on top. Flame should be in middle. If the flame is high they burn and low excess oil will be absorbed.
- Once the Mysore bondas turn golden brown, take them out and strain the extra oil by placing them on the jaali/holes tray.
- Serve them hot with coconut chutney or tomato chutney, ginger chutney.