Mysore Bonda

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the urad dal thoroughly under cold water, then soak it in fresh water for at least 3 hours or overnight.

   Ca. 3 t.

   Kokkens note: Soaking ensures the dal softens and grinds smoothly.

2. 2

   Drain the soaked urad dal completely and transfer it to a blender or wet grinder.

3. 3

   Add the water to the dal and grind it into a very smooth, thick, and fluffy batter.

   Ca. 10 min.

   Kokkens note: Avoid adding too much water; the batter should be thick enough to hold its shape.

4. 4

   Transfer the batter to a large mixing bowl. Add the rice flour, grated ginger, chopped green chilies, chopped curry leaves, cumin seeds, asafoetida, salt, and baking soda.

   Ca. 2 min.

5. 5

   Mix all the ingredients thoroughly with your hands or a spoon until well combined.

   Ca. 1 min.

   Kokkens note: Ensure the baking soda is evenly distributed for uniform puffiness.

6. 6

   Heat the vegetable oil in a deep pan or kadai over medium heat until it reaches about 170-180°C (340-350°F).

   Ca. 5 min.

   Kokkens note: A small drop of batter should sizzle and rise immediately when dropped into the hot oil.

7. 7

   Carefully drop small spoonfuls of the batter into the hot oil, or use your fingers to pinch off small portions and drop them in.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pan; fry in batches to maintain oil temperature.

8. 8

   Fry the bonda, turning occasionally, until they are golden brown and crispy on all sides.

   Ca. 8 min.

   Kokkens note: The bonda should be cooked through and light inside.

9. 9

   Remove the fried bonda with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Ca. 2 min.

10. 10

    Serve the Mysore Bonda hot with coconut chutney or sambar.