Crispy and spicy rings prepared using Rice, a favorite evening snack among Mysoreans and Bangaloreans along with a good cup of South Indian filter coffee. Ingredients:
2 Cups Raw Rice
1 Cup Coconut
10 – 12 Dry Red Chilies
1/4 tsp Asafoetida/Hing
1/4 tsp Ajwain or Jeera/Cumin Seeds
1/2 Cup, Hot Oil
Oil for Deep-frying
Salt to taste
Soak Rice in water for 4 hours. Spread it over a cloth and let it dry completely as shown below.
Grind to a powder and remove to a mixing bowl. Grind Coconut, Red Chilies, Jeera, Hing to a paste. Add this to the Rice flour along with hot Oil. Mix well. Add water and mix it to form a dough. Divide it into lemon sized balls. Roll out each ball using palms on a greased platform into long and 1 cm thick sticks. Bend and stick the edges together to form a ring.
Heat Oil and deep fry these rings on low flame until they turn reddish brown. Remove on kitchen towels and once cool store in air-tight containers.
When you bite into a Ridge Gourd fritters/bonda your taste buds are sure to be confused. The outer layer is crispy and spicy and even before the saltness is experienced a natural sweetness from the vegetable hits you…I will spare you and let you make this fritter and enjoy them with your family.
1 bunch Pudina / Mint leaves, Minced
1 Cup Wheat Flour
½ Cup Maida / Refined flour
1tsp Cumin Powder
1tsp Pepper Powder
1tsp Chili Powder
A pinch of cooking soda
Oil for deep frying
Salt to taste
Mix all the ingredients together except for Oil. Heat two tablespoon oil and add to the mixture. Add water and mix to form a dough. Divide into balls. On an oiled floor roll out each of the balls into thin concentric circles.