mysore bonda

INGREDIENTS:
for the mysore bonda:
•½ cup urad dal
•1 to 1.5 tbsp rice flour
•½ tsp crushed black pepper
•½ inch ginger, finely chopped
•1 green chili, chopped
•2.5 to 3 tbsp chopped coconut
•8-10 curry leaves, chopped
•a pinch of asafoetida
•salt as required
•water as required for soaking and grinding urad dal
•oil for shallow
for the chutney:
•¼ cup grated coconut, fresh or frozen
•1 tbsp roasted chana dal
•1 or 2 green chilies, chopped
•8-10 curry leaves fried in 1 or 2 tsp oil
•water as required
INSTRUCTIONS:
preparing the mysore bonda:
1.soak the urad dal overnight in enough water or for 5-6 hours.
2.drain the urad dal.
3.in a mixer or wet grinder, grind the lentils till smooth and fluffy, adding very little water.
4.pour the batter in a bowl.
5.mix in all the ingredients, except oil.
6.heat oil for deep frying in a kadai or fryer.
7.shape the batter in a round shape on your palms and slid these gently into the oil.
8.fry in medium hot oil till the bondas are crisp and golden.
9.drain the mysore bondas on kitchen towels to remove excess oil.
10.serve hot mysore bonda with coconut chutney.
preparing the coconut chutney:
1.first fry the curry leaves in 1 or 2 tsp oil till they get crisp.
2.grind all the ingredients mentioned under the coconut chutney list, along with the fried curry leaves and oil, with little water.
3.serve the coconut chutney with the mysore bonda.