Mysore Bonda

Wash black gram (Ullundu, split or whole.. anything is fine) and soak along with raw rice for 2 hours. Some may argue 2 hours is little more for soaking, but I do prefer for smooth silky texture and crispy bondas. If you prefer its too much then cut down to one to one and half hour. Choice is yours. Chop the coconut pieces into (quarter of an inch) size and keep aside. Crush whole black peppercorns partially(do not powder), follow the same for cumin seeds and keep it ready. Chop ginger finely.

Wash the soaked dal again and drain all the water and grind along with green chilies for 25 minutes (if using a grinder) or until it doesn’t stick much to the sides. We are looking for a silky smooth textured batter. Add only about 1/4 cup water and not more just to make it run. Remove the batter and transfer to a bowl. Add baking soda, salt, asafoetida, coconut pieces, ginger, black peppercorn, cumin seeds and curry leaves. Mix to combine and keep a bowl filled with water next to it, preparing for deep frying.

Heat oil in a kadai, the oil should be atleast few inches from the surface orelse the bondas will stick, they need to float once you drop them in the oil. See that there’s enough oil and make them dance on top. When the oil is ready (medium high), check a small portion… when you drop, it should puff up and come up to the surface. This is the indication that the oil temperature is right. Now wet you hand with water and scoop some batter and try to toss in your palm to make it like a spherical dough ball. This needs professionalism… just ignore if its too much just drop little dumplings in the oil. Do not over crowd, fry 4 at a time until golden. Turn them to ensure even browning on all sides. Drain excess oil and serve with spicy kaara chutney.