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Big Bazaar
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      INGREDIENTS:

      • 1 cup Urad dal flour
      • ½ tsp Baking soda
      • 1 tsp Cumin seeds
      • 1 tablespoon Coconut cut into thin strips
      • 3 nos Green chillies
      • 1 Onion chopped
      • 1 sprig Curry leaves
      • 190 ml water
      • Oil for Frying

      FOR STUFFING

      • 1 cup Urad dal flour
      • ½ tsp Baking soda
      • 1 tsp Cumin seeds
      • 1 tablespoon Coconut cut into thin strips
      • 3 nos Green chillies
      • 1 Onion chopped
      • 1 sprig Curry leaves
      • 190 ml water
      • Oil for Frying

      METHOD

      • In a bowl, add Urad dal flour, chopped onions, green chillies, curry leaves, coconut, cumin seeds, salt and soda and mix well. Add water and mix well to form a consistent batter.
      • Heat oil for deep frying in a Kadhai.
      • Make small balls and deep fry till it in medium hot oil till the bondas are crisp and golden.
      • Drain out the excess oil using kitchen towels.
      • Enjoy hot Mysore Urad Bonda with coconut chutney.

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