The sweltering dog days of sun-drenched roasting days are gone and the rain-drenched earth makes us crave for something hot and friend. It is time to take out the oil pot and fry some savoury dumplings, isn’t it? And that’s what I did; I made piping hot Mysore bajjis to welcome the season’s first showers.I made a plateful of these golden nuggets and nibbled on them while sitting on my favourite chair on the patio sipping my ginger-mint tea and reading a book.
The same dumpling has different names but popularly it is called as Mysore bonda or Mysore bajji.
In Andhra Pradesh, we make it for breakfast and as an evening snack. As a kid too I preferred Mysore bajji to idli or vada. The restaurants then were very strange they never served Mysore Bajji for breakfast but at 11 am. My husband used to take me especially to eat these bajjis at the most famous place in the city. Served hot with coconut chutney they are crisp on the outside and fluffy and spongy on the inside.
Mysore bajjis are fried dumplings made with flour, rice flour yoghurt and spices. Kids love them as they are not spicy and they make a tasty treat for any party or snack for tea time. I am not a big fan of deep fried snacks but I succumb to these spongy globules which are so yummy.
My son and I used to always have Mysore bajji if we went out for breakfast on Sunday. It takes only 10 mins to assemble and just 30 minutes to rest and then it is deep fried to get a really crispy and yet soft bonda. It was raining since last night and when I woke up in the morning I felt like eating Mysore Bajji for breakfast and went about mixing the batter for it and sat with the newspaper in the patio until it had risen a bit.
Recipe for Mysore Bajji or Flour Dumplings
1 cup flour/ maida
1/4 cup rice flour
Salt to taste
¼ teaspoon baking soda
1/2 teaspoon cumin seeds
1/2 cup yogurt ( sour dahi works best)
3/4 cups of water
1 teaspoon ginger finely chopped
1 tsp green chili finely chopped.
2 tablespoons cilantro finely chopped
Oil to fry
To make the batter, mix all the dry ingredients together, plain flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix well add the water to make a thick batter. Add the ginger, green chilli, and cilantro.
Set aside for about 30 minutes. The batter will rise and become light and fluffy.
Heat the oil on medium heat. There should be enough oil in the pan so that the bajji gets dunked in well.
Check if the oil is hot enough by sprinkling a drop of batter in oil. If the batter sizzles and pops up. If the oil is very hot the bajjis will be red on the outside and raw on the inside.
Dip your fingers in the batter and drop big globules into the oil. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
Mysore bajji should be crispy from outside and should be soft inside.
Serve these hot hot balls of yumminess with Coconut Chutney.