Mysore Bonda

Makes about 15 large Bondas

In a Bowl mix the following: 

• 1 cup of All Purpose Flour (I used UnBleached)
• 1/4 cup of Rice Flour
• 1/2 tsp of Baking Soda
• about 1/2 tsp of Salt
• 1 tsp of Cumin Seeds
• 1 tsp of grated ginger
• 1 long Green chilly finely chopped
• 5 curry leaves finely chopped  
• little cilantro finely chopped

In another bowl add 2 tbsp of Curd/Plain Yogurt and add 3 tbsp of water, churn to make thin buttermilk.

Add this buttermilk to the flour mixture and blend them all into a loose dough. Do not knead but blend them together with hand. The dough must be little thinner than idli batter but not like dosa batter..

Set the dough aside for atleast 30 minutes but not more than an hour.

Heat cooking oil (not olive) in a deep frying pan on medium flame.

When the oil is hot enough, wet your hands in water and scoop little dough.

Carefully drop the dough into the hot oil.

Let the stove be in medium flame throughout.

If the oil is at right temp, the dough will raise to the top surface immediately.

Once the bottom side is fried, the bonda will flip by itself and the other side will begin to fry.

When the bonda is evenly colored on all sides, take it out and lay on a tissue paper to absorb excess oil.

You can fry about 8 in a batch.

Serve them hot with Coconut Chutney and Green (Mint) Chutney with Chai.