In a bowl, add all-purpose flour, rice flour, cumin seeds, curd, sugar, baking soda and salt. Mix well. Add water little by little and make a thick batter. Set this aside for atleast 2-3 hrs.
Heat oil for deep frying. Drop the prepared batter in small sized balls and fry until golden brown on medium flame. Strain extra oil and remove onto tissue. Repeat this with rest of the batter.
Serve hot with coconut chutney.
Notes
Resting time is really important to get soft and fluffy bajjis/bonda. The batter gets fermented and yields proper results else they might turn very hard.
The batter should be thick but drop in lumps when dropped. Adjust water accordingly.
Always fry these bondas on medium flame once the oil is hot to cook evenly.
Additionally, chopped green chillies, coriander leaves, dry coconut pieces, ginger pieces can also be added. This is only a basic version.