Name: Mysore Bonda Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 1 cups Black Gram Lentils; 0.5 cups Grated Coconut; 3 pieces Green Chili; 1 tsp Ginger Paste; 1 tsp Cumin Seeds; 1 tsp Mustard Seeds; 8 leaves Curry Leaves; 2 cups Vegetable Oil; 1.25 tsp Salt; 0.5 cups Water

Step-by-Step Instructions

Soak black gram lentils for 4 hours, drain, and grind into a fluffy batter with ginger paste, cumin, salt, and water.

Drop small rounds of batter into hot oil and deep-fry on medium heat for 6 minutes until golden and puffed; drain.

For chutney: blend grated coconut, green chilies, ginger paste, salt, and water into a smooth paste.

Heat 1 tsp oil, crackle mustard seeds and curry leaves, pour tempering over the chutney, and serve with hot bondas.

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