Name: Brown Rice flour Mysore Bondas
Ingredients: 2 cups All-purpose Flour or Maida; 1 cup Brown Rice flour; 300 gm thick homemade Curd; 2 tsp Salt or to taste; 3-4 chopped Green Chillies; 2 tsp grated Ginger; 1 tsp Cumin Seeds; 1/2 cup pieces of fresh Coconut; 2 sprigs torn Curry Leaves; 3-4 tbsp chopped Coriander Leaves; 2 medium sized chopped Onion; 1/4 tsp Baking Soda; 1/4 cup water or as required; as needed Oil for frying

Ingredients

2 cups All-purpose Flour or Maida
1 cup Brown Rice flour
300 gm thick homemade Curd
2 tsp Salt or to taste
3-4 chopped Green Chillies
2 tsp grated Ginger
1 tsp Cumin Seeds
1/2 cup pieces of fresh Coconut
2 sprigs torn Curry Leaves
3-4 tbsp chopped Coriander Leaves
2 medium sized chopped Onion
1/4 tsp Baking Soda
1/4 cup water or as required
as needed Oil for frying

Steps

Use all the ingredients to make a thick, smooth, fluffy batter, then set aside for about 20 minutes. Add water as required, keeping it minimal because the curd makes the batter airy and spongy. How much water is needed also depends on the flours' quality.
Meanwhile, heat enough frying oil in a kadai. Drop equal, medium-sized balls by hand or with a spoon, allowing for their slight rise after frying. Wet your hands a little beforehand and work carefully. Lower the heat while dropping the balls, then increase it as frying begins.
Deep-fry in batches, usually over a low to medium flame, while keeping the oil sizzling hot. Cook both sides well until golden.
Enjoy the bondas hot with red chilli chutney as a snack, tiffin or breakfast.