Cooking Mode: Mysore Bonda Chutney

Step 1 of 4

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

Step 2 of 4

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

Step 3 of 4

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

Step 4 of 4

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