Add flour, rice flour, salt, soda, jeera to a mixing bowl,
Add chopped onions, chilies, coriander leaves and ginger.
Pour curd and 3 tbsps water.
Mix well to make a thick batter of dropping consistency. The batter must not be of pouring consistency.
If needed sprinkle more water or curd. Keep the batter aside until the oil turns hot.
Heat oil in a deep fry pan.
Check if the oil is hot by dropping a small portion of the batter to the oil.
Batter has to rise steadily and not sink.
Shape 1 tbps of batter in between your fingers. Drop them in oil.
Regulate the flame to medium and keep stirring to cook evenly.
These bondas usually take some time to fry well and get cooked inside. So keep stirring and fry.
When they turn crisp and golden, remove them to a plate.
Serve mysore bonda with chutney or sambar.