Cooking Mode: Traditional Mysore Bonda

Step 1 of 5

Soak black gram lentils for 4 hours, drain, and grind into a smooth, fluffy batter with yogurt and water.

Step 2 of 5

Mix in all-purpose flour, cumin seeds, ginger paste, chopped green chilies, asafoetida, and salt.

Step 3 of 5

Beat the batter vigorously with your hand to incorporate air.

Step 4 of 5

Drop small balls of batter into hot oil and deep-fry on medium heat for 6-8 minutes until golden brown and puffed.

Step 5 of 5

Drain on paper towels and serve hot with coconut chutney.