Recipe:

In a mixing bowl, take all purpose flour/maida.

Add rice flour to it. Instead of rice flour, you can use corn flour also.

Also, add required salt and some baking salt.

Some chopped coriander, green chillies and finely chopped ginger.

Mix all the dry ingredients with fingers first.

Now add a cup of thick beaten curd/yogurt.

Combine all the other stuff with curd properly to make Mysore Bonda batter.

The batter should be having a soft and holdable consistency. Not too thin or thick. Adjust adding curd/flour accordingly.

At the stage check the salt and add if you want more. If there is more salt adjust with an additional tbsp of flour and curd.

How to fry Mysore bondas:

Heat enough oil to deep fry. The heat required for this recipe is medium-high which means not smoking hot but hot enough to fry.

You can check the heat by dropping a small bit of the batter. The bit should come up slowly to the top(correct heat). Not too fast(very hot)or not sitting at the bottom (less hot).

Now scoop out a lemon sized batter using fingers or ladle and drop carefully into the hot oil.

Do not crowd the pan and fry in medium heat. You can reduce the heat if you feel it's high.

The bondas come up one by one to the top slowly.

Once when the bottom achieves golden color flip the bondas and fry the other sides in the same manner.

Finally, when Mysore bondas are completely golden brown in color, remove from oil.

Remove excess oil if you wish by placing in kitchen tissue.

Serve piping hot with coconut chutney/tomato chutney or tomato sauce.