Sunday, 12 February 2012

Yogurt Bonda

Rice Flour 1/4 Cup
Maida 1/3 Cup
Chana Dal 2 tbsps
Yogurt 1/3 Cup
Onion 1/2 of Small One
Cumin Seeds 1/2 tsp
Green Chile 1
Curry Leaves 4
Soda Bi Carb a Pinch
Salt to Taste
Oil for Deep Frying
Method of preparation:
Soak chana dal in water for around 3 hours and strain the dal.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and tear the curry leaves into small pieces.
In a mixing bowl, mix together rice flour, maida, yogurt and salt.
Add sufficient water and mix the above mixture into smooth, soft and thick batter.
Stir in chana dal, onion, green chile, cumin seeds and curry leaves.
Heat oil in a heavy deep pan on medium high heat.
When oil gets hot, carefully drop a small scoop of the mixture into the oil.
Repeat till the surface of the oil is filled up.
Deep fry till the bonda turns light golden brown in color.
Carefully remove the yogurt bonda onto a absorbent paper.
Repeat the same with any remaining mixture.
Serve yogurt bonda with onion chutney.