Mysore bajji is deep fried snack which are crisp, fluffy and soft fritters made with urad dal, coconut and spices.
Soak the dal in water for 7-8 hours or overnight. Drain the dal in a mixer and add salt and green chilies.
Grind the dal till to smooth and fluffy (add water if needed). Pour the batter in a bowl.
Add sooji, coconut, chopped curry leaves, hing and black pepper powder in batter and mix well.
Heat the oil in a kadai or wok for deep frying.
Grease the oil in palm and shape the batter in a round shape and slide these gently into the oil.
Fry the bondas on medium heat till to golden and crisp. Serve Mysore bonda with coconut chutney or ketchup.