Deep-fried black gram cakes (Mysore Bonda) recipe
ingredients
1 cup (150 g) 5 oz Black gram (urad dal)
1/4 tsp Fenugreek seeds (methi dana)
1 - 2 Green chillies
1/2 tsp (1 g) Red chilli powder
1/2 tsp (2 g) Salt
30 g (1 oz) Coconut (nariyal), fresh, grated
2 tbsp (8 g) Curry leaves (kadhi patta), chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tsp (2 g) Black peppercorns (sabutkali mirch), cracked
Vegetable oil for deep-frying
1/4 tsp Fenugreek seeds (methi dana)
1 - 2 Green chillies
1/2 tsp (1 g) Red chilli powder
1/2 tsp (2 g) Salt
30 g (1 oz) Coconut (nariyal), fresh, grated
2 tbsp (8 g) Curry leaves (kadhi patta), chopped
1 tsp (6 g) Ginger (adrak), finely chopped
1 tsp (2 g) Black peppercorns (sabutkali mirch), cracked
Vegetable oil for deep-frying
method
1. Soak the black gram with fenugreek seeds for about 50 minutes in cold water. Drain and blend with green chillies, red chilli powder, and salt. Add the coconut, curry leaves, ginger, and black peppercorns. Divide and shape the mixture into lemon-sized balls
2. Heat the oil in a wok (kadhai); gently lower the balls and deep-fry until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot with any chutney of your choice.
2. Heat the oil in a wok (kadhai); gently lower the balls and deep-fry until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot with any chutney of your choice.
serving amount
makes: 8 - 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
