1: Soak the urad dal overnight for 5-6 hours and then grind to a smooth, fluffy and thick batter. add little water while grinding.
2: Now add the crushed black pepper, ginger, green chilies, curry leaves, asafoetida and rice flour.
3: Add the chopped coconut pieces and salt. mix well.
4: Heat oil for deep frying in a kadai or a pan. apply some water on your palms and take a few spoonsfuls of the batter on your palm. shape them round with your fingers. if you do not want a round shape & cannot manage this, then just drop the batter with a 1 tablespoon measure spoon in the oil.
5: Slid the bonda gently into the medium hot oil, taking care that your fingers do not touch the hot oil. prepare in the same way and add these to the oil. don’t overcrowd them. remember the oil has to be hot. if the oil is not enough hot, the bondas will absorb oil and become greasy. so as a test, just drop a pinch of batter in the oil and if it comes up to the surface in a steady quick motion, then the oil is hot. if it comes too quickly then the oil is very hot. very hot oil will brown the bondas quickly from outside keeping the insides uncooked.
6: Fry till the mysore bondas are golden and crisp.
7: Drain mysore bonda on paper towels to remove excess oil.
8: These mysore bonda have to be served hot with coconut chutney accompanied with filter coffee.