12 December 2017

Mysore Bonda

Mysore Bonda


3/4 cup Urad Dal
6 to 7  Milagu
1/4 cup chopped fresh Coconut
1/2 tsp Hing

Salt to taste
10 to 12 kariveppilai , broken into piec

Cooking oil  or any other refined for deep-frying


1.    Clean, wash and soak the urad dal in enough water for atleast 2 hours.

2.    Drain and blend in a mixer to a smooth paste, adding 1 to 2 tbsp of water if required.

3.    Add all the remaining ingredients and mix well.

4.    Divide the batter into 15 equal portions.

5.    Heat the oil in a kadhai, shape each portion into a round and deep-fry a few at a time till they are golden brown in colour. Drain on absorbent paper. Serve hot with any chutney of your choice.

No comments:

Post a Comment


DAHI BHINDI Ingredients ...