Mysore Bonda

Ingredients for 15 servings:

• 1 cup(s) beans (urad dal – black urad beans, dal lentil beans)
• 1 tsp peppercorns, coarsely ground black
• ¼ cup(s) coconut flakes, fresh
• ½ tsp Asant, (Asafoetida), powder
• n. B. Salt
• 10 curry leaves (kadi patta), broken into pieces
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

hot, South Indian snack, deep-fried dough balls

Wash the urd beans and soak them in 2 cups of water for 2 hours. Drain well. Puree the beans with a hand blender or in a blender until they form a paste, adding a little water if necessary. Add salt, peppercorns, asafoetida powder, shredded coconut, and curry leaves. Heat oil in a deep fryer (wok), form plum-sized balls from the batter, and fry a few at a time in the oil over medium heat until golden brown. I often fry each ball twice. Drain on kitchen paper. In South India, Mysore Bonda is eaten with coffee for breakfast. Chutneys, such as coconut chutney (thengai chutney), go very well with the balls.