Mysore Bonda

Urad dhal – 1 cup

Green chilli – 2

Fresh ginger – a small piece

Fresh coriander leaves – few

Curry leaves – few

Coconut cut into tiny pieces – 2 tablespoons

Black Pepper – 1 teaspoon

Jeeragam (Cumin) – 1/2 teaspoon

Salt – half teaspoon or as per taste

Oil – for deep frying

Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. This is the right consistency.

Chop ginger, chillies, coriander leaves and curry leaves and add it to the dough. Add pepper, jeera, coconut pieces and salt also. Mix everything well.

Heat oil in a kadai. Take a lemon size dough and shape it like a ball. Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot.

Serve with plain coconut chutney.