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Mysore Bonda
south indianback to recipes
Ingredient:

3/4 cup urad dal (split black lentils)

6 to 7 peppercorns (kalimirch)

1/4 cup chopped fresh coconut

1/2 tsp asafoetida (hing)

salt to taste

10 to 12 curry leaves (kadi patta) , broken into pieces

coconut oil or any other refined oil for deep-frying

Details:

Clean, wash and soak the urad dal in enough water for atleast 2 hours.

Drain and blend in a mixer to a smooth paste, adding 1 to 2 tbsp of water if required.

Add all the remaining ingredients and mix well.

Divide the batter into 15 equal portions.Heat the oil in a kadhai, shape each portion into a round and deep-fry a few at a time till they are golden brown in colour.

Drain on absorbent paper.

Serve hot with any chutney of your choice.

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