Ingredients:

• 2 cups – dosa/idli batter
• 1/4 cup – semolina
• 2 tbsp – Rice flour
• 1 tbsp – Green chilli paste
• 1 tsp – Mustard Seeds
• Curry leaves – a few, chopped finely
• Coriander leaves – a few, finely chopped
• Baking soda – a pinch
• Salt – to taste
• Oil – 2 tbsp

Method:

1. Mix the semolina with the dosa batter and keep it aside for at least one hour.
2. When you are ready to make the bonda, add rice flour, baking soda, green chilli paste, chopped curry leaves, chopped coriander leaves and salt.
3. Heat oil in the deep vessel.
4. Temper the mustard in 1 tsp of oil and add to the batter.
5. Add water as needed to adjust the consistency of the batter.
6. Check the temperature of the oil just by dropping a small pinch of batter, if the batter immediately comes up and floats on the top of the oil then the temperature of oil is right for frying.
7. Now drop the batter in small balls directly to the oil, fry them till they are nice golden brown in colour.
8. Drop 8 to 10 small balls for every batch.
9. Don’t over crowd them.
10. Repeat the same with remaining batter and fry them till nice golden brown colour.
11. Drain them in kitchen towel and serve hot with coconut chutney.
12. Recipe courtesy: Dishes from My Kitchen
13. http://www.dishesfrommykitchen.com/