I had denied myself the pleasure of many snacks, including the delectable Mysore bonda, for decades since the air fryer had not been invented. Not so anymore! I am going to town enjoying my ‘deep fried’ snacks. Pleasures of youth, revisited.
I’ve had Mysore bonda whenever there was a wedding or an occasion for family and friends to get together. These were always occasions for frenzied feasting. So, this bonda was a welcome break between feasting occasions, being a ‘light’ snack!
Such memories always lend dishes a special flavour, wouldn’t you agree?
Ingredients
1/2 cup split black lentils (urad dal, ulutham parupu)
1.5 tbsp rice flour
2 tbsp flattened red rice (poha, aval) – soaked for 10 minutes and drained
1/2 tsp crushed black pepper (sabut kali mirch, kurumilagu)
1/2″ piece ginger, chopped fine
1 green chilli, chopped
2 1/2 tbsp chopped coconut (meaning fine pieces)
1 sprig curry leaves, chopped
A pinch of asafoetida (hing, perunkayam)
Salt to taste
Method
Clean and soak the urad dal overnight
Drain the dal
Grind in a blender (mixie) or wet grinder till soft and fluffy (add only minimal water, if absolutely necessary)
Transfer to a bowl
Add all other ingredients and mix well
Take a portion of this batter and shape into a ball (about the size of a big ladoo)
Repeat for remaining dough
Transfer to a steamer
Steam for 10-12 minutes
Transfer to the air fryer and fry till golden brown (shake the fryer bowl at intervals so that all sides are equally brown)
Serve hot with coconut chutney (or any other chutney/sauce of your choice)
Enjoy!