Mysore Bonda is delicious, soft and puffy teatime or breakfast dish. It is simple, quick and yummy recipe,give a try upon.
INGREDIENTS FOR PREPARATION
- Whole uraddal: 1 cup
- Grated coconut: 1/4 cup
- Peppercorns: 1 tsp(crushed)
- Green chilly: 1
- Asafoetida: 1/2 tsp
- Coriander leaves: 3 tbs
- Salt: to taste
- Oil: for deep frying
METHOD OF PREPARATION
- Soak uraddal for 2 hours and drain
- Grind soaked uraddal to smooth batter with green chilly, salt. Add little water if required.
- Transfer it to a bowl and mix in grated coconut, crushed peppercorns, asafoetida, and chopped coriander leaves.
- Heat oil in a pan and add 1 tbs of batter each time .
- Cook in medium low flame till they cook well and turns golden.
Delicious ,soft, and yummy Mysore Bonda is ready. Serve hot with coconut chutney.
For Chutney
Grind 1 cup grated coconut with 3 tbs curd, 1 tbs coriander and 1 tbs mint leaves, 1 or 2 green chilly, a small piece of ginger and salt. You can also add little lime juice if curd is not sour. Also add water if required
