Grind to a smooth and fluffy paste.
Add rice flour, salt, hing, grated ginger, green chillies, salt, black peppercorns and coconut pieces.
Whip it very well with a balloon whisk as this incorporates air in the mixture and makes the bondas airy and light while frying.
Keep the oil for heating in a thick bottom pan on medium flame.
To check the right temperature for frying, drop a little batter in it. If it comes to the surface instantly, the oil is ready.
Take a tablespoon of the batter in the palm and gently shape it as a ball.
If unable to shape bondas, just drop a heaped tablespoon of the batter into the oil.
Slide it into the hot oil and let it fry on medium to low flame.
Depending on the size of the bonda, let it fry till the color changes to light golden brown all over.
Do not fry only on medium flame else it might remain raw in the center.
Adjust heat to medium-low, on and off.
Fry 2 to 3 bondas in one go.
Ready all the bondas in batches and serve hot with coconut chutney.