Mysore Bonda

Mysore Bonda is an easy vegetarian snack recipe. They are usually made with soaked and ground urad dal (split and hulled black gram), but this recipe is a slight variation on the traditional one. Mysore bonda is a delightful and healthy snack, crunchy on the outside and soft and spongy on the inside.

Servings: 4-6
Cooking Time: 30 minutes + 4-5 hours for fermenting

Ingredients

• 1 cup all-purpose flour (maida)
• 1 cup rice flour
• 3/4 cup thick buttermilk or yogurt
• Baking soda, a pinch
• 1 tsp cumin seeds
• 2 tsp pepper corns
• 3-4 green chillies, finely chopped (adjust to taste)
• 4-5 curry leaves or 1 tbsp cilantro (coriander leaves), finely chopped
• 2 tbsp, fresh coconut, sliced into thin, 1/4-inch pieces
• 2 tsp vegetable oil
• Salt to taste
• Vegetable oil for deep-frying

Preparation

1. In a large bowl, mix the all-purpose flour, rice flour, baking soda, and salt with the buttermilk, a little water, and 2 tsp oil into a thick, pliable dough. Cover and set aside in a warm place to ferment for 4-5 hours.
2. Heat oil for deep-frying the mysore bondas.
3. While the oil is heating, add the green chillies, coconut, pepper corns, chopped curry leaves and/or cilantro, and salt to the bonda batter along with enough water for a thick but flowing consistency.
4. Drop teaspoonsful of batter, a few at a time, and fry until golden.
5. Serve the mysore bonda warm with some coconut or other chutney of your choice.

Category: Vegan Appetizer Recipes, Vegetarian Appetizer Recipes, Vegetarian Appetizer Recipes - No-Onion No-Garlic