Mini Rice Bondas
These tasty bondas are easy to make. Serve them with tea/coffee or as starters
Preparation time: 10 hours including soaking and fermentation
Cooking time: 1 ½ minutes for each batch
- Rice 2 cup
- Black gram (urad) dal ¼ cup
- Shallots (sambar onion) 1 cup, finely chopped
- Finely chopped coconut pieces ½ cup
- Finely chopped curry leaves 3 tablespoon
- Finely chopped green chillies 3-4 or to taste
- Chilli powder 1 teaspoon or to taste
- Salt to taste
- Cooking soda ½ teaspoon
- Oil to deep fry
Wash and soak rice and dal together for 3 hours. Drain and grind them into a smooth thick batter using fresh water(I use Panasonic wet grinder). The consistency of the batter should be slightly thinner than vada batter but much thicker than Idli batter. Leave aside to ferment for 6-8 hours(If the weather is very hot, reduce the fermentation time to 4 hours). Add rest of the ingredients except the oil. Heat the oil for deep frying till moderately hot. With moist fingers, drop marble size lumps into the oil and fry till they turn golden brown. Drain them out from oil and serve hot with chutney.
*Note: Avoid over-crowding the oil with bondas while frying. Adjust the heat to ensure that the bondas are cooked through when they turn golden brown.