Mysore Bonda - SK Khazana

Ingredients list for Mysore Bonda - SK Khazana

• 1 cup Split skinless black grams Soaked for 8-10 hours and drained
• to taste Salt
• a pinch Asafoetida
• 2 Green chillies finely chopped
• 1 tablespoon Curry leaves shredded
• 1 tablespoon Ginger finely chopped
• to taste Black peppercorns crushed
• 2 tablespoons Fresh coriander leaves finely chopped
• 1 tablespoon Fresh coconut chopped
• 3 tablespoons Rice flour
• for deep-frying Oil

Method

1. Blend together black gram, salt and asafoetida with some water to a fine paste. Transfer in a bowl.
2. Add chillies, curry leaves, ginger, crushed peppercorns and coriander leaves, coconut and rice flour and mix well.
3. Heat sufficient oil in a kadai.
4. Drop small portions in the oil and deep-fry till golden brown. Drain on absorbent paper.
5. Serve hot with green coconut chutney.