Mysore Bonda

Recipe marathon2# 11th day
Mysore Bonda – From my childhood I have heard as Mysore Bonda but I don’t know why it is called so, even in my m.i.laws house also they call it as same. It can be prepared with Toor dal also, but I don't like the taste of it.


Ingredients

Black gram (ulunthu) – 1 cup (rice cooker cup)

Peppers - 15 counts

Asafoedita - 5 pinch

Coconut sliced in small (pallu palla) – 2-3 tbs

G.chilly – 3 nos

Ginger - small piece

Curry leaves – 7-10 counts

Coriander leaves – 2 stalks

Salt – as per taste

Oil - for deep fry

Soak urad dal for about an hour with sufficient water. Chop g.chilly, ginger, curry & coriander leaves into small pieces. Now grind urad dal without adding water, if necessary very less amout of water can be added. Add salt, asafoedita, pepper corns, sliced coconut & chopped ingredients into the grinded dal. Make dal mixture as lemon size shape & deep fry the bonda in medium flame. Serve it with coconut chutney….. Enjoy the taste.

My co- runners are

1) DK
2)Siri
3)Srivalli
4)Ranji
5)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani