2/22/2017 mysorebondarecipe,howtomakemysorebonda|ulundubondarecipe

mysorebondarecipe|makes1215bondas
mysorebondarecipecrisp,softandfluffyfrittersmadewithuraddal,somespicesandfreshcoconutbits.

Course snacks
Cuisine karanataka,mysore,southindian

PrepTime 8hours
CookTime 30minutes
TotalTime 8hours30minutes

Servings 2to3
Author dassanaamit

Ingredients
forthemysorebonda:
cupuraddal
1to1.5tablespoonriceflour
teaspooncrushedblackpepper(kalimirchpowder)
inchgingerfinelychopped(adrak)
1greenchilichopped(harimirch)
2.5to3tablespoonchoppedcoconut
8to10curryleaveschopped(kadipatta)
1pinchasafoetida(hing)
saltasrequired
waterasrequiredforsoakingandgrindinguraddal
oilforshallowordeepfryingthevadas
forthechutney:
cupgratedcoconutfreshorfrozen
1tablespoonroastedchanadal(roastedbengalgram)
1or2greenchilieschopped(harimirch)
8to10curryleavesfriedin1or2teaspoonoil
waterasrequired

Instructions
preparingthemysorebonda:
1.soaktheuraddalovernightinenoughwaterorfor56hours.
2.draintheuraddal.
3.inamixerorwetgrinder,grindthelentilstillsmoothandfluffy,addingverylittlewater.
4.pourthebatterinabowl.
5.mixinalltheingredients,exceptoil.
6.heatoilfordeepfryinginakadaiorfryer.
7.shapethebatterinaroundshapeonyourpalmsandslidthesegentlyintotheoil.
8.fryinmediumhotoiltillthebondasarecrispandgolden.
9.drainthemysorebondasonkitchentowelstoremoveexcessoil.
10.servehotmysorebondawithcoconutchutney.
preparingthecoconutchutney:
1.firstfrythecurryleavesin1or2tspoiltilltheygetcrisp.
2.grindalltheingredientsmentionedunderthecoconutchutneylist,alongwiththefriedcurryleavesandoil,
withlittlewater.
3.servethecoconutchutneywiththemysorebonda.

http://www.vegrecipesofindia.com/mysorebondaulundubonda/ 1/1