Step-by-Step Instructions

1. 1.Soak the ingredients

   In a bowl, combine 1 cup green gram, 1/4 cup chana dal, 1 tablespoon rice, and 2 dry red chilies. Add enough water to cover them and let them soak overnight or for at least 4-8 hours until softened.

2. 2.Prepare the batter

   Drain the water completely from the soaked ingredients. Transfer them to a mixer grinder. Add a 1-inch piece of ginger, a few sprigs of curry leaves, 1/4 cup coriander leaves, 1 teaspoon cumin seeds, and salt to taste. Grind the mixture into a coarse, fluffy paste. Avoid adding too much water; the batter should be thick.

3. 3.Mix the batter

   Transfer the ground batter to a mixing bowl. Add 1/4 cup grated coconut. Mix the batter thoroughly by hand, beating it for a few minutes to incorporate air, which will make the bondas soft and fluffy. Alternatively, use a whisk to beat the batter until it's airy.

4. 4.Deep fry the bondas

   Heat cooking oil for deep frying in a pan. Once the oil is hot, reduce the flame to medium-high. Take small portions of the batter and gently drop them into the hot oil. Do not overcrowd the pan. Fry until the bondas turn golden brown and crispy on all sides, about 3-5 minutes per batch. Use a slotted spoon to flip them as needed.

5. 5.Serve

   Once cooked, remove the bondas from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with coconut chutney or as a standalone snack.