Cold weather, Dull evening, Stuffy nose, Rumbling stomach - are you in a similar fix? Well, I know what exactly will make you feel happy & better!
A cup of strong filter coffee with hot & crispy bondas - mmmm... bliss in a bite! Crispy outer layer & soft as a cloud inner layer with a burst of spiciness here & a touch of earthiness there, a sip of hot coffee in between to pause and enjoy the moment - pure ecstasy!!!!!
Go ahead and do yourself this favor! After all that hard work, you deserve a rewarding break!
Complexity - Medium
Prep time - 2 hrs (includes soaking & grinding urid dal)
Cook time - 30 mins
Serves - 16-18 nos
Urad dal (whole) - 1/2 cup (heaped)
Water - 1/2 cup (or) less
Fresh coconut - 2 tbsp (chopped into tiny pieces)
Whole Peppercorns - 1-2 tsp
Hing - 1/4 tsp
Salt - 1 tsp
Curry leaves - 1 tbsp (finely chopped)
Rice flour - 1.5 tsp
Oil - for deep frying
Wash and soak urad dal in water for atleast 1.5 hrs (or) until the quantity of urid dal is doubled. Using a mixer/grinder, grind urid dal into a fine & smooth batter with as little water as possible.
Add coconut pieces, peppercorns, hing, salt, curry leaves, rice flour to the batter and mix well.
For frying, heat oil in a deep pan on medium flame.
Have a bowl of water next to the batter. When the oil is hot & ready, wet your fingers with water, make balls of desired size out of the batter and gently drop it into the oil. Fry them till they are golden brown on all sides (Do not crowd the oil). Drain excess oil in a paper towel and enjoy hot & crispy mysore bondas!
- Grinder is the better choice when it comes to grinding urid dal. You can get thick & frothy batter even with less water.
- Batter should be at the right consistency. If the batter is watery, bonda will get oily. If stiff, bonda will get chewy and hard.
- If you have the time & patience, spicy coconut chutney is the perfect accompaniment for these cute li 'l savory balls.