Heere kayi bonda (ridge gourd bajji //fritters)

Ingredients 

Heere kayi ( ridge gourd)—1 medium (25 round slices)

Besan ( kadale hittu//gram flour)—1 cup

Rice  flour (akki hittu)—1/4 cup

Red chilli powder (achha menasina pudi)—1 tablespoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Salt—1 teaspoon 

Om kaalu ( carom seeds//ajwain )—1/2 teaspoon 

Cooking soda—1 pinch

Ghee—1 teaspoon 

 Water—as required 

Oil—for deep frying 

Method 

Wash the heere kayi and peel the hard ridges .

Do not peel the skin completely.

Slice the heere kayi into medium thick circular discs(slices)

Now in a bowl take the besan,rice flour,red  chilli powder,arisina,salt,hing,ghee,soda,om kaalu together and mix well.

Gradually add water Little by little  and whisk the mixture to a dosa batter consistency.

The batter consistency is very important,it is neither too thick nor too thin.

Heat oil in a kadai on medium flame.

Once hot enough,dip the heere  kayi pieces in the batter so that it gets coated well on both sides,then carefully drop them in hot oil one by one.

 

Fry on medium flame till they turn golden brown on both sides by flipping the bonda.

Remove them using a perforated laddle onto a kitchen tissue paper.

Repeat the process with all the slices.

Now bonda is ready.

Serve hot with tomato sauce or ketchup or eat as it is.