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1. no need to add baking soda to the dough as we are adding sour curds to it, we will get crisp and soft stuff as it is.
if u add soda, there will be more consumption of oil and the oil will remain on the bonda as it is.
2. heat oil in a medium flame, do not keep full flame becoz once u start dropping the mixture, within seconds it will become dark brown in colour and there are chances of the dough not boiled inside thoroughly.
- Sieve maida, pour it into a bowl.
- Add sour curds, jeera, salt, finely chopped coriander leaves, curry leaves and green chillies and mix thorougly so that the dough should get a medium consistancy.
- Take out the coconut from the shell, cut them into small pieces like one's teeth, mix with the dough.
- Heat oil in a kadai, take the mixed dough in hand n drop them into the oil randomly as the size of a medium sized lemon.
- Deep fry them until golden brown.
- Serve hot with coconut chutney and hot coffee.
This recipe was contributed by padmavathiravi on 11 Apr 2002
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