Ingredients

• 2 cups - dosa/idli batter
• 1/4 cup - semolina
• 2 tbsp - rice flour
• 1 tbsp - green chilli paste
• 1 tsp - mustard seeds
• Curry leaves - a few, chopped finely
• Coriander leaves - a few, finely chopped
• Baking soda - a pinch
• Salt - to taste
• Oil - 2 tbsp

How to Make Dosa Batter and Semolina Bonda

• Mix the semolina with the dosa batter and keep it aside for at least one hour.
• When you are ready to make the bonda, add rice flour, baking soda, green chilli paste, chopped curry leaves, chopped coriander leaves and salt.
• Heat oil in the deep vessel.
• Temper the mustard in 1 tsp of oil and add to the batter.
• Add water as needed to adjust the consistency of the batter.
• Check the temperature of the oil just by dropping a small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying.
• Now drop the batter in small balls directly to the oil, fry them till they are nice golden brown in colour.
• Drop 8 to 10 small balls for every batch.
• Don't over crowd them.
• Repeat the same with remaining batter and fry them till nice golden brown colour.
• Drain them in kitchen towel and serve hot with coconut chutney.
• Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/