These are the ingredients that are going to be used along with other ingredients. In a big bowl add yogurt and whisk till getting smooth and lump-free. Now add baking soda and salt to it and whisk again. It will become frothy then add the all-purpose flour and rice flour and mix well. Then add little water at a time and start whisking either by hand or by the whisk.

First, knead everything together then don't knead it simply whisk it or mix by hand to Incorporate air in it do this for 5-6 minutes and you see bubbles appearing in the batter. Now add green chilies, ginger and dill leaves to it and gives a good mix.

Mix those all together for 2 minutes then keep it aside for 10 minutes meanwhile heat up oil in a wok on medium flame and after 10 minutes the oil will be ready now add 1 tbsp of the bonda batter to the wok and fry on medium flame. Make it of the size you like and fry it turning all around until golden brown. Once get the beautiful brown color than take it out on absorbent paper.

See the texture of the bonda from inside it has a lot of webs and take come by whisking the batter. For the spicy chutney soak the whole red chilies in hot water for 15 minutes. Meanwhile heat up 1 tbsp oil and saute the onions when the onions get translucent then add the garlic and saute again. Do this process on medium flame it should not get burn marks but remain white and get soft.

When done with sauteing grind it to a fine paste adding the same soaked water a little at a time. When getting totally smooth then heat up 1 tbsp oil in the same pan and add mustard seed in it when starting to splutter then add cumin seeds and asafoetida to it. Then add the ground mixture and saute on high flame for 2-3 minutes. Then lower the flame for a minute and off goes the flame.

Then transfer it to a bowl and add salt and juice of half a lime and mix well. Then serve it with the Mysore Bonda. You can even use tamarind in place of lime juice. You can store this chutney in an airtight container for up to 4-5 days in the refrigerator.