Mysore Bonda Recipe : Mysore bondas are a must in South Indian breakfasts. Many people like to eat them. But if you want to make it at home, you are afraid of how it will turn out. Bondas in particular are thought to absorb more oil. But without absorbing too much oil.. Do you want to eat crispy and crispy Mysore Bondas? But why delay and follow this recipe immediately. How to make these balls? Now let's know things like what are the required ingredients.
Minapappu – half a cup
Rice flour – 2 tbsp p>
Pepper powder – half teaspoon
Cumin – half teaspoon
Ginger – half inch
Green chillies – 2
Coconut – 3 tbsp (must be fresh)
Curry – 1 rebba
Agave – pinch
Salt – enough to taste
Oil – Not enough for deep fry
First wash the chickpeas well and soak them 4 hours before or overnight. In the morning, wash the chickpeas, separate the water, put them in a mixer and grind them. Grind it finely. You can use some water for this. But be careful not to overdo it. If there is more water, the bhondas will become crispy without absorbing more oil. After grinding minapapu well, take it in a bowl. Grate ginger, green chillies, curry powder and coconut finely and keep aside.
Add rice flour to minapa flour and mix. If you don't have rice flour.. you can also use rava. If you feel that the batter is too watery, you can also add rava. Or you can add a little more rice flour and mix. Moreover, if water is added to the dough and the balls are made, the oil will absorb more. Add pepper, grated ginger, green chilli pieces, curry leaves, salt, asafoetida, coconut and mix well. You can also add thinly sliced onion in this if you want. It is very important to mix the dough so that all the ingredients are combined. The better the flour is mixed, the tastier the bondas will be. Mix the flour well and the bhondas will come out soft and fluffy.
Now light the stove and place the kadai on it. Add enough oil to deep fry it.. and heat it. Add bhondas only when the oil is hot. If the oil heats up well, the bhondas will come up easily. Otherwise they stick to the character. So after the oil heats up.. Take the flour in small lumps and put it in the oil. When they come up, turn them to the other side with a spatula. Deep fry the bhondas till they turn brown. After they are cooked, take them out of the oil and put them on tissues. They absorb the oil from the pods. That's all the hot Mysore Bondals are ready. You can enjoy these with coconut chutney or sambar.