Here's a crispy and easy snack recipe for your evening tea time. Mysore bonda pairs so well with coconut chutney and its easy to make too! The ingredients and preparation method is similar to medhu vadas, only the shaping is much more fun and beginner friendly here! Lets see how to make these crispy bondas. For more snack ideas click here.
Makes 15 bondas (depends on size)
- Ulundhu / Urad dal / Skinned black gram - 1/2 cup
- Rice flour - 1/8 cup
- Coconut bits - 1 tablespoon
- Peppercorns - 1/4 teaspoon
- Cumin seeds - 1/4 teaspoon
- Curry leaves - Few
- Salt - As needed
- Oil - To deep fry
- Water - 1¼ cups
- Wash and Soak the gram in water for 3 hours or atleast 60 minutes.
- Then drain water and add it to a blender.
- Pour some fresh water about 1 to 1¼ cups and grind well until it turns into a smooth batter. Pour very little water as you need batter to be thick and not watery.
- Then add 1/8 cup of rice flour, curry leaves peppercorns, coconut bits, cumin seeds and mix well, add little water if it is too thick. Add salt about 1/4 teaspoon or as needed, mix well. Set aside for 5 minutes, meanwhile heat oil for frying the bondas.
- Place a frying pan on flame and pour enough oil to deep fry the bondas.
- After it turns hot (not smoking hot) scoop and drop spoonfuls of the batter into the oil and fry until it turns golden brown and crisp. (If you are comfortable using your hands then scoop batter with your fingers and drop into the oil carefully)
- Remove from oil and place on a tissue paper to absorb excess oil.
- Fry in batches until the batter gets over.
- Serve along with coconut chutney or coriander chutney!
TIP: If there's excess batter store in zip lock bags or airtight containers and store in refrigerator. Do not store for more than 24 hours. Make sure you do not use your fingers to handle the batter if storing as it will spoil soon.
For more snack ideas click here