Mysore Bonda

Ingredients

• 1 cup Whole white urad dal
• 1 Tablespoon Toor dal
• Oil (for frying)
• 12 Green chili
• 1 inch piece Ginger
• 2 Tablespoons Finely chopped coconut
• as needed Salt
• 1 Teaspoon Pepper (coarsely ground)
• 1/2 Teaspoon Cumin (coarsely ground)

Instructions

1. Wash the urad dal and toor dal and soak in water for 3 hours.
2. Once soaked, drain the water thoroughly and grind into a frothy batter. Add salt at the end and grind it in.
3. Finely chop the ginger and green chilies.
4. Mix the coconut, chopped ingredients, and the pepper-cumin powder into the batter.
5. With a wet hand, take small portions of the batter, shape into balls, and drop into oil hot and plentiful enough to submerge them; fry.
6. Once golden, remove and drain the oil thoroughly on a rack, then serve hot.
7. Serve alongside coconut chutney, thokku, or tomato sauce.