Crispy Tasty Bonda

Ingredients

• 1 cup boiled idli rice
• 1 cup raw rice
• 1/2 cup urad dal
• 1/2 tsp methi seeds
• 3 cups Dosa Batter
• 2-3 tsp fine rava
• 1 onion
• 2 tbsp coconut
• 3 green chillies
• 1" piece ginger
• 20-25 curry leaves
• 2 tbsp coriander
• 1 tsp salt
• 1/8 tsp soda(optional)
• 3 cups oil for deep fry

Steps

1. For Dosa Batter: Soak rice, urad dal and methi seeds for 6 hours.
2. Drain urad dal and methi seeds and crush in mixie with minimum water to a smooth thick paste. Transfer to a container.Also drain crush the rice using water to a slightly coarse paste. Transfer to the container.
3. Mix both dal and rice pastes well. It is very important to keep the batter thicker than dosa batter, only then Bondas will remain non oily after frying. Cover and ferment the batter well for 8-10 hours.
4. It is important to have the batter properly fermented, to get Bondas crispy outside and soft inside and non oily. For Bonda Batter: Take 3 cups of fermented thick Dosa Batter. Mix in 2-3 tsp fine rava. (Add in water if the batter is very thick or some more rava if thin.) Mix and rest this batter for 15 minutes. Meanwhile, chop onions, coconut, chillies, ginger, coriander and curry leaves. Heat oil for deep fry.
5. Mix the chopped vegetables into the rested Bonda batter. Mix in salt. (Mix in soda, if desired). Add water 1-2 tsp for proper consistency.Now mix the Bonda batter vigorously. Note to use the Bonda batter immediately.
6. Into properly heated oil drop the Bondas for deep fry. Add in 8-10 Bondas. Do not touch immediately.Fry patiently on medium gas. These Bondas take time to fry as all ingredients are raw.
7. Turn after the outer coating gets a bit firm. Keep turning the Bondas to fry evenly all over. When nice golden red and crispy, drain off excess oil and take the Bondas out.
8. Serve hot with coconut chutney and red chutney. These Bondas are crispy outside and soft and fluffy inside.
9. Enjoy Bondas in the monsoon ☔with family and friends. Happy Cooking😊!!