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Saturday, May 8, 2010


Urad whole(skin removed) - 3/4 cup
Green chilli - 2-3
Salt - To taste
Coconut (finely chopped) - 2 tbsp
Curry leaf(chopped) - 1-2 sprigs
Whole peppercorns - 1/2 tsp
Oil - To deep fry

Soak urad in water for 1 hr.
Drain out the water and grind with salt & greenchilli to a very thick paste. While grinding add only few drops of water if required.
Transfer the paste to a bowl. Add coconut pieces, peppercorn,curry leaf and fold into the paste with a spatula.
Heat oil in thick-bottomed kadhai or pan on med-high heat.
Once oil heats up, make small round bondas and put in oil. Cook on med heat.
Remove from oil once it is golden brown colour.
Serve hot with chutney.

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