Mysore Bonda

How to Prepare

1. In a mixing bowl, combine the fermented batter of urad dal with rice flour, chopped green chilies, ginger, curry leaves, coriander leaves, cumin seeds, black pepper, and salt to taste.
2. Mix well to form a thick batter. If the batter is too thick, add a little water to adjust consistency.
3. Heat oil in a deep frying pan over medium heat.
4. Wet your hands with water, take a small portion of the batter, and shape it into a round ball.
5. Carefully drop the batter balls into the hot oil, frying in batches to avoid overcrowding.
6. Fry the bondas until they turn golden brown and crispy on all sides, turning occasionally for even cooking (about 3-4 minutes per batch).
7. Remove the bondas using a slotted spoon and place them on a paper towel to drain excess oil.
8. Serve hot with coconut chutney or sambar.