2 cups urad dal
A handful of rice
2 tbsp besan
4 - 5 green chilies
1/4 cup grated coconut
1/4 cup chopped coriander leaves
4 - 5 tsp ginger
1 tsp peppercorns
1/2 tsp jeera (cumin seeds)
Salt to taste

Mysore Bhondas

1. Soak urad dal and rice in warm water for about half an hour to 1 hour.
2. Wet grind this along with green chilles, ginger, and salt. The batter should be fluffy. You can add some rice flour if the batter is too liquidy.
3. Also add the grated coconut, peppercorns, jeera, besan, coriander and mix well.
4. Heat oil in a deep pan, and make the batter into small balls and fry till golden brown. Serve hot with any chutney of your choice.
5. Adding little rice while soaking the dal prevents the bonda from soaking too much oil.
6. Adding a little besan will give your bondas a light red color. You need not add it if you don’t want to.
7. A few chopped curry leaves or mint leaves can also be added to the batter. Mint leaves will give the bonda a special flavour.
   Serves: 4-6
   Preparation time: 30 minutes