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The ingredients needed to prepare Mysore Bonda and Ulundu bonda with Rasam:
- Use 1/2 cup urad dal / minapa pappu
- Prepare 2-3 tbsps rice flour
- Take as needed Salt
- Prepare Generous pinch of hing
- Provide 1/2 tbsp. pepper crushed
- Use 1-2 green chilies chopped
- Prepare 3/4 tsp finely chopped ginger (optional)
- Provide 4-5 curry leaves chopped finely
- Get Few coriander leaves chopped finely
- Use Oil as needed for frying
- Use Rasam ingrdients
- Take 1 medium sized tomato finely chopped
- Prepare 2 green chilli slit lengthwise
- Provide few curry leaves
- Get 1 cup tamarind extract
- Take 1/2 tsp turmeric powder / haldi
- You need 1/2 tsp jaggery
- Provide to taste salt
- Use 2 cups water
- You need 1 cup toor dal cooked
- Use 2 tbsp coriander leaves finely chopped
- Use for rasam powder:(or use udupi rasam powder)
- Take 1 tsp oil1 tsp coriander seeds / dhaniya seeds
- Get 1/2 tsp jeera / cumin seeds
- Use 10 methi seeds / fenugreek seeds
- You need 3 dried kashmiri red chilli / lal mirch
- You need leaves few curry
- Prepare 1/4 tsp black pepper / kali mirch
- Take for tempering:
- Provide 1 tsp oil
- Provide 1tsp mustard seeds / rai
- Prepare 1/2 tsp urad dal
- Provide 2 dried red chilli broken
- Provide few curry leaves
- Get pinch asafoetida / hing
Instructions to make Mysore Bonda and Ulundu bonda with Rasam:
- Wash urad dal until the water runs clear.
- Soak it enough water for 2 hours.
- Drain the water and add it to a blender jar along with 2 to 3 tbsps water and salt as needed.
- Blend it to a smooth fluffy batter adding more water as needed.
- The batter has to be thick like the vada batter.
- .Add the rest of the ingredients and mix well.
- Beat the batter for 2 to 3 mins.
- Making mysore bonda
- Heat oil in a deep pan.
- When the oil is hot enough, take small portions of this batter and drop in the oil.
- Stir and fry until golden.
- Transfer them to an absorbent tissue.
- Serve mysore bonda hot with any chutney or Rasam.
- Firstly, add a tsp of oil and roast coriander seeds, jeera, methi seeds, red chilli, curry leaves and pepper.
- Blend to fine powder. keep side.
- In a kadai take tomatoes, green chilli and curry leaves.
- Also add tamarind extract, turmeric, jaggery and salt.
- Cover and boil the tamarind water for 15 minutes.
- Add 2 cups of water and get to boil.
- Now add cooked toor dal and mix well.
- Also add prepared rasam powder or udupi rasam powder.
- Mix well and continue to boil for 2 minutes.
- Meanwhile, prepare for tempering by heating oil.
- Add mustard, urad dal, dried red chilli, curry leaves and hing.
- Pour the tempering onto the rasam.
- Also add coriander leaves and serve tomato rasam recipe or easy tomato saaru recipe with rice or Mysore bonda…
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