Step-by-Step Recipe:

1. Prepare the Mixture:

• In a large bowl, mash the cooked rice well. Add the gram flour, rice flour, chopped onion, green chilies, grated ginger, cumin seeds, chopped curry leaves, chopped coriander leaves, hing, red chili powder, turmeric powder, and salt.

2. Mix to Form a Dough:

• Gradually add a little water to the mixture and combine everything well until it forms a thick, sticky dough-like consistency. The dough should hold together, but not be too wet. Adjust the amount of gram flour or water as needed.

3. Shape the Bondas:

• Take small portions of the mixture and roll them into small round balls (about the size of a lemon). You can slightly flatten them if you prefer.

4. Heat the Oil:

• In a deep frying pan, heat enough oil over medium-high heat. To check if the oil is ready, drop a small piece of the mixture into the oil; if it sizzles and rises to the top, the oil is hot enough.

5. Fry the Bondas:

• Carefully slide the prepared rice balls into the hot oil. Fry in small batches, turning occasionally, until they are golden brown and crispy on all sides.

6. Drain and Serve:

• Once the bondas are fried, use a slotted spoon to remove them from the oil and drain on a plate lined with paper towels to remove excess oil.

7. Garnish and Serve:

• Serve the crispy rice bondas hot with coconut chutney, mint chutney, or tomato ketchup.