Instructions for making rice Bonda:

• In a mixer jar, combine 2 cups of cooked rice and 3 tablespoons of curd. Grind until you achieve a smooth paste, adding more curd if necessary.
• Transfer the rice paste to a large bowl and add 1 cup of rice flour, 1 teaspoon of cumin, and 1 teaspoon of salt.
• Gradually add ½ cup of water while mixing to form a thick paste. The batter should be thick enough to hold its shape when dropped into hot oil.
• Add 2 chopped green chilies, ½ teaspoon of chili flakes, ½ grated carrot, 2 tablespoons of chopped coriander, and 2 tablespoons of curry leaves. Mix well to ensure everything is evenly combined.
• Dissolve ¼ teaspoon of baking soda in 1 tablespoon of water and add it to the batter. Mix thoroughly. The batter should be slightly thick, which helps maintain its shape and crispiness.
• Using wet hands to prevent sticking, drop spoonfuls of the batter into the hot oil.
• Fry the bonda on medium heat, stirring occasionally, until they turn golden brown and crispy.
• Once done, drain the excess oil and serve hot with green chutney or schezwan chutney.
• Enjoy your delicious rice bonda!