Friday, September 30, 2011

Mysore bonda


Curd 2 cups
All purpose flour 11/2 cup
Green chilli paste 2 tbspn
Cumin seeds 1 tspn
Baking soda pinch
Chopped corainader 3 tbspn
Curry leaves 6


Take a bowl mix flour, soda, salt, cumin seeds. Mix well.
Now add sufficient curd to make thick batter. (You can also add extra curd if you required, but the batter shouldn't be like dosa or idli batter.)
Next add green chilli paste, coriander leaves and curry leaves.
Heat oil in a kadai, and slowly drop the batter as round balls in the oil.
Deep fry them.
Tastes good with coconut chutney.

[Hint: Wet the hands if the batter is too sticky]

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