GETTING READY

1. Wash and soak the rice and dal in water for a couple of hours.

2. After a couple of hours, drain (saving very little water as needed for the grinding process), in a grinder (juicer) grind the rice and dal to a thick and fine consistency batter.

3. Transfer the batter into a mixing bowl.

4. Into the batter, add the finely chopped onions, finely chopped coriander leaves, ginger and green chili paste, shredded coconut, cumin seeds, salt and a few curry leaves. Stir lightly in one direction to combine the ingredients.

MAKING

5. Heat oil in a pan for frying. Once the oil is hot enough, moisten your hands with water and drop small portions of the batter carefully into the hot oil.

6. Fry till golden brown. Remove the Mysore bondas into a kitchen paper towel to remove the excess oil.

7. To make the medu vada, fill the batter into the vada maker, and release into the hot oil in batches. Fry until golden brown on both sides and remove on to a paper towel.

SERVING

8. Serve the medu vadas and Mysore bondas, for breakfast with sambar and coconut chutney or as an appetizer or snack.

NOTE

Traditionally medu vada is prepared with only urad dal.