Dill Wale Mysore Bondas or Mysore Bondas with Dill Leaves

Name: How to cook Dill Wale Mysore Bondas or Mysore Bondas with Dill Leaves - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Dill Wale Mysore Bondas or Mysore Bondas with Dill Leaves

#cookpadindia Dill Leaves or Soya Leaves as referred to as locally is a lovely Green leafy vegetable. In these beautiful looking Mysore Bondas, I have added these Dill Leaves to give them an excellent twist. Not only did they tasted great, the flavourful Dill Leaves added to an amazing aroma too. Thus a successful innovation by me in this famous Snack from Karnataka State. The rest of the process remains the same. These are famous flour dumplings with curd and some selected spices and are a popular snack from Karnataka State and are also equally famous in Andhra and Telangana States.These are soft from inside and have a crunchy exterior. Tastes yummy with coconut chutney alongside. Melt in mouth, super fluffy Dill Wale Mysore Bondas can be relished at tea-time with a hot beverage alongside. You will want more and more of it as you eat. Let's grab them quickly with the making process straight away.

Ingredient

Food ration :

7-8 servings

Cooking time :

30-35 minutes

2 cups

All-purpose Flour or Maida

1/2 cup

Rice Flour

1 cup

Sour Curd

2 bunches

Dill Leaves

Onion finely chopped

1/4 cup

Fresh Coconut small pieces

4-5

Green Chillies finely chopped

1 tsp

Salt or to taste

1 inch

Ginger shredded

2 Sprigs

Curry Leaves torn

1 tsp

Cumin Seeds crushed

1/4 tsp

Baking Soda

small bunch Coriander Leaves chopped

as needed

Water if required only

Cooking instructions

* Step 1

Combine all the ingredients in a mixing bowl. Make a thick batter using all. Set aside for half an hour.

* Step 2

On a medium high heat, deep fry them dropping small balls few at a time in hot Oil.

* Step 3

Wet your hands a little before dropping them in Oil. Make medium sized dumplings as these will rise a little after frying. Serve them hot with Coconut Chutney alongside.