A classic snack that is commonly served with tea or coffee. This snack is also served with plain coconut chutney.
Coconut chutney
Difficulty: EasyA simple coconut chutney made with just coconut. You can also season it with curry leaves, mustard and red chilies.
Mysore Bonda
Course: SnacksCuisine: Indian, KannadigaDifficulty: Medium
Servings
6
servingsSoaking time
3
hoursCooking time
30
minutesA classic snack that is commonly served with tea or coffee.
Ingredients
Urad dhal – 1 cup
Green chilli – 2
Fresh ginger – a small piece
Fresh coriander leaves – few
Curry leaves – few
Coconut cut into tiny pieces – 2 tablespoons
Black Pepper – 1 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Salt – half teaspoon or as per taste
Oil – for deep frying
Directions
- Soak urad dhal in water for two to three hours.
- Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. This is the right consistency.
- Chop ginger, chillies, coriander leaves and curry leaves and add it to the dough. Add pepper, jeera, coconut pieces and salt also. Mix everything well.
- Heat oil in a kadai. Take a lemon size dough and shape it like a ball. Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot.
- Serve with plain coconut chutney.