Cooking Mode: Mysore Bonda

Step 1 of 5

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

Step 2 of 5

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

Step 3 of 5

Whisk batter vigorously to incorporate air.

Step 4 of 5

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

Step 5 of 5

Drain on paper towels and serve hot with coconut chutney.