Mysore Bonda
By Ananda Lila devi dasi
Ingredients
• 1½ C all purpose flour (maida)
• 1/3 C rice flour
• 1 Tsp salt
• ½ Tsp baking soda
• ¾ - 1 C buttermilk
• 1 Tsp cumin seeds
• 1 Tbsp minced ginger
• 1 hot green chili chopped
• 1 Tbsp chopped coconut
• Ghee/oil for deep frying
Preparation
1. In a mixing bowl, combine the flours, salt and baking soda.
Pour the
buttermilk, and mix well to yield a thick batter. Add the
cumin seeds, ginger,
chilies, coconut and mix well. Cover and allow to sit for 30
minutes.
2. Heat ghee/oil in a deep frying pan over moderate heat. Drop
the batter by
tablespoonfuls into the ghee/oil. The batter would shape into
balls and puff
up. Turning often, cook them on medium-low heat until crisp
and evenly
browned from all sides (Don’t cook the balls on high heat as
they be
browned from outside and would not get cooked from inside).
Serve hot with
Coconut & Coriander chutney.
Serves
4-5
