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Main Ingredients | Split skinless black gram, Rice flour |
Cuisine | Karnataka |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Mysore Bonda
- 1 cup Split skinless black gram soaked for 8-10 hours and drained
- 2-3 tablespoons Rice flour
- to taste Salt
- a pinch Asafoetida
- 1/2 inch Ginger finely chopped
- a few Fresh coconut pieces chopped
- 8-10 Curry leaves roughly chopped
- 1 teaspoon Crushed black peppercorns
- 2 Green chillies finely chopped
- for deep-frying Oil
Method
- Grind together black gram, salt and asafoetida to a fine paste. Remove into a bowl and mix well.
- Add chillies, rice flour, crushed peppercorns, coconut, ginger and curry leaves and mix well.
- Heat sufficient oil in a kadai.
- Dampen your palms in water, shape a portion of the prepared mixture into a bonda. Similarly prepare the rest.
- Deep-fry the bondain hot oil till crisp and brown on all the sides. Drain on absorbent paper.
- Serve hot.
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