Mysore Bonda Or Ulundhu Bonda is a special recipe of Karnataka that is prepared during the festival of Ugadi. This is a crispy and healthy snack that can be eaten by people of any age group and it is a perfect teatime snack. I have incorporated the Wingreens sauces and dips in my recipe to give it an innovative twist.
- 1 cup crad dal
- 2 tsp bengal gram (optional)
- 2 to 3 tsp rice flour
- 1 tbsp coconut bits
- 2 Green Chillis (Here I used WINGREENS DAREDEVIL CHILLI SAUCE instead)
- 1 piece ginger
- 1 spring curry leaf
- 2 tsp pepper corns
- 1 tsp jeera
- 1 pinch hing (Generous)
- 2 pinch cooking soda (Optional)
- Salt (as required)
- Oil For deep frying
- Wingreens Daredevil Chilli Sauce
- Finely chop coconut, green chilli and ginger. Soak urad dal, bengal gram in water for 2 hours.
- Rinse well and drain the water completely. Grind the soaked dal in a mixie or grinder to a thick batter, by adding very little water. The batter should be light and a little coarse than ulundhu vadai batter. If you grind the batter till fluffy, no cooking soda is needed.
- Transfer the batter to a mixing bowl.
- Add coconut bits, Wingreens chilli sauce ginger, curry leaves, pepper corns, jeera and rice flour.
- Now add required salt and hing powder. Add salt just before frying else the batter becomes a little watery.
- Mix everything well. Heat oil in a kadai, then wet your right hand with water and pinch a little batter.
- Shape it like a ball and drop the batter in the oil slowly. Fry on medium flame till both sides turn crispy and golden brown. Drain excess oil on a kitchen towel.
- Enjoy this Ulundhu bonda with chutney or sambar served with Wingreens olive hummus and trust me it tastes absolutely delicious!!!!