A classic Mangalore recipe also called Mysore Bonda and Mangalore Bhaji.
• 3 Green chillies v finely chopped
• 1 tsp Cumin seeds
• 1 tsp julienned Ginger root
• 1 cup water at room temperature
• 1 tablespoon coconut cut into 1/4 inch pieces
• 1 cup plain whole milk Yoghurt(curd)
• 1/4 cup fine rice flour
- 1 cup maida or all purpose flour
- 1/2 teaspoon granulated white sugar
- 1/2 teaspoon baking soda
Vegetable oil for frying
Combine the flours, sugar and baking soda and stir in cumin, coconut, green chilies, ginger and a teaspoon of salt. Whisk curd and water together. Stir into the flour mixture. You should have a thick batter. Cover and let sit for 1 hour. Do not over beat this batter or you will have tough fritters.
Heat oil to fry on high flame in a small wok or kadai. Fashion the batter using two teaspoons into small balls about an inch wide and fry in hot oil, cook on a medium flame. First fry one until golden brown. Taste it and adjust seasonings before you do the rest. The batter should be cooked through.
Serve them with your choice of coconut chutney. Recipe for white coconut chutney is here http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney