|maida / all purpose flour||1/2 cup|
|rice flour||2 tablespoon|
|rava / sooji||1/2 tablespoon|
|onion (big)||1 (finely chopped)|
|green chillies||1 (finely chopped)|
|coriander leaves||1 tablespoon (finely chopped)|
|curry leaves||1 tablespoon (finely chopped)|
|thick sour curd||1/2 cup|
|ginger||1 teaspoon (grated)|
|hing / asafoetida powder||a pinch|
|cumin seeds / jeerakam||1 teaspoon|
|cooking soda||a pinch|
|water||1 – 2 tablespoon (if necessary)|
|oil||to deep fry|
1. Add all the ingredients in a bowl except cooking soda. Mix well without adding water and keep it aside for 5 – 6 hours. (Actually, as per the traditional method, the dough has to be kept aside for 5 – 6 hours. I kept the dough covered for 5 hours before using. But if you are running short of time, then you can leave the dough covered for 1 hour and then use it. )
2. Before using, add cooking soda and mix well. The batter should be slightly thick so that it does
not absorb more oil.
3. Heat oil in a pan. When oil is hot enough, take medium sized balls from the dough, and deep fry them till golden brown. Transfer it to a kitchen towel or an absorbent paper to remove excess oil. (Donot over fry) You can add as many bondas as you want but do not overcrowd.
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Enjoy cooking and serving