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1/2 cup -
1/2 cup Whole Ulundu
1/2 tsp - Black Pepper
1 tbsp -
- A Few
Salt As Needed
Oil To Deep Fry
How to Make Mysore Bonda
Wash and soak the urad dal for an hour.
Grind the dal in a mixer smoothly by adding little water to it.
Add the coconut bits and whole pepper.
Add salt, curry leaves and mix well. Batter is ready to make bondas.
Heat oil in a wide pan for deep frying.
Grease your hand with water and take out a small ball sized batter and make a small round and drop it in the hot oil. Keep the flame on medium.
When it becomes golden brown on both sides, take out and drain it on a kitchen towel.
Serve this hot with coconut chutney.
Recipe courtesy: Jeyashri's Kitchen
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.