Mysore Bajji Recipe

Ingredients:

• 1 cup urad dal (black gram lentils)
• 1/2 cup maida (all-purpose flour)
• 1/4 cup rice flour
• 1/4 cup finely chopped onions
• 2-3 green chilies, finely chopped
• 1 tablespoon chopped coriander leaves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ginger, grated
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• Oil for deep frying

Instructions:

1. Soak urad dal in water for 4-5 hours or overnight.
2. Drain the water from the dal and grind it into a smooth paste using minimal water.
3. Transfer the dal paste to a mixing bowl.
4. Add rice flour, chopped onions, green chilies, coriander leaves, cumin seeds, grated ginger, asafoetida, and salt to the bowl.
5. Mix everything well to form a thick batter.
6. Heat oil in a deep frying pan over medium heat.
7. Scoop small portions of the batter and gently drop them into the hot oil.
8. Fry the bondas until they turn golden brown and crispy on all sides.
9. Remove the bondas from the oil and drain excess oil on paper towels.
10. Serve hot with coconut chutney or sambar.