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Also called Mysore Bondas primarily because of the use of urad dal. These are pretty easy to make and any novice learning to cook cannot go wrong with this recipe.
Wash the dal 3-4 times till water runs clear. Soak in water for about 2 hours.
Slice the green chilies thinly (keep 2 chilies aside) and chop the curry leaves.
Grind urad dal with ginger and remaining green chilies finely with very minimum water.
Remove batter to a bowl. Mix in curry leaves, ground peppercorns, chilies, and coriander leaves.
Whisk thoroughly for 5 minutes to make batter light and fluffy. If batter is too thick, add water by spoonfuls (should not be runny).
Heat oil in deep bottomed pot/kadhai.
Add salt to taste to the batter and whisk again. Drop spoonfuls of batter in hot oil and deep fry till golden brown. Remove to a paper towel towel to drain oil. Serve with green chutney or sambar.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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