Authentic Mysore Bonda Recipe (Healthy Pan Fried Recipe)

To begin making the Mysore Bonda formula, soak the urad dal completely immersed in aqua for about 2 hours.Once the dal is soaked, get the remaining fixings ready and the Kuzhi Paniyaram skillet ready as well.strain all the excess aqua from the urad dal and grind it along with the green chilli adding very little aqua to make a velvety and yet thick bonda liquid base.Transfer the bonda liquid base into a large mixing bow, toss in the pounded peppercorns, table salt, asafoetida and coriander leaves.

Check the table salt levels and adjust to suit your notes.Preheat the Kuzhi Paniyaram skillet; toss in a teaspoon of fat into each of the cavities.

Spoon the Mysore Bonda liquid base into each of the cavities and fill it 3/4th way through.seal the skillet and allow the top of the bonda's to steam and bring to temperature through.

Once you notice the top of the bonda's are cooked through, then uncover the skillet.

From this stage onwards we will skillet skillet-fry the bonda's in open.Flip the bonda's to bring to temperature on the other side.

You can optionally toss in more fat to make the bonda's more crisp and browned evenly from all sides.enjoy the Mysore Bonda's along with Coconut Chutney as a tea time snack along with a fiery cup of coffee.