firstly, in a large bowl take 1 cup curd, ¾ tsp salt and 1 tsp baking soda.
mix well until the curd turns frothy.
now add 2 cup maida and start to mix gently.
adding more curd if required, start to beat in 1 direction.
the batter will turn elastic texture.
now add 2 chilli, 1 inch ginger, few curry leaves, 2 tbsp coconut, 2 tbsp coriander and 1 tsp cumin.
mix well combining everything well.
now, cover and rest for 4 hours.
after 4 hours, the batter will turn more soft and fluffy.
beat it further for a minute.
dip your hand in the water and pinch a ball sized batter.
drop in hot oil, keeping the flame on medium.
stir and fry until the bonda turns golden brown and crisp.
finally, drain off the mysore bajji and enjoy with chutney.