mysore bonda |Cooking With Amanda

mysore bonda is a popular fried snack from the mysore cuisine. these are round fritters from urad dal/black gram. these are also no onion no garlic snack as well.

these are quite similar to medu vada except for the fresh coconut pieces that go into the batter and the shape. the coconut pieces give a good texture and bite in the otherwise soft bonda. they are easy to prepare, but like medu vada, care should be taken, that less water is added while grinding the urad dal.

the first time i made mysore bonda, they become too crisp and absorbed a lot of oil as i accidentally spilled extra water while grinding the urad dal. the batter has to be fluffy and thick as well. its always better to soak the urad dal overnight to get a really soft, porous texture in the bondas.

i make these snacks usually for sunday breakfast if i am not making idli or dosa. or for evening snacks. they are best paired with coconut chutney. in the recipe below i have mentioned the recipe for coconut chutney that i had made, to go along with the mysore bonda.

step by step mysore bonda recipe below:

1: soak the urad dal overnight for 4-5 hours and then grind to a smooth, fluffy and thick batter. add little water while grinding.

2: now add the crushed black pepper, ginger, green chilies, curry leaves and rice flour.

3: add the chopped coconut pieces and salt. mix well.

4: heat oil for deep frying in a kadai or a pan. apply some water on your palms and take a few spoonsfuls of the batter on your palm. shape them round with your fingers. if you do not want a round shape & cannot manage this, then just drop the batter with a 1 tablespoon measure spoon in the oil.

5: slid the bonda gently into the medium hot oil, taking care that your fingers do not touch the hot oil. prepare in the same way and add these to the oil. don't overcrowd them. remember the oil has to be hot. if the oil is not enough hot, the bondas will absorb oil and become greasy. so as a test, just drop a pinch of batter in the oil and if it comes up to the surface in a steady quick motion, then the oil is hot. if it comes too quickly then the oil is very hot. very hot oil will brown the bondas quickly from outside keeping the insides uncooked.

6: fry till the bonds till golden and crisp.

7: drain on paper towels.

8: these mysore bonda have to be served hot with coconut chutney accompanied with filter coffee.

if you are looking for more breakfast recipes then do check upma, vegetable dalia, rava dosa, aloo paratha and methi thepla.

mysore bonda recipe details below:

mysore bonda – makes 12-15 bondas

Author: dassana

Recipe type: snacks

Cuisine: south indian, mysore, karanataka

Serves: 2-3

½ cup urad dal
½ tsp crushed black pepper
½ inch, finely chopped
1 green chili, chopped
2.5 to 3 tbsp chopped coconut
8-10 curry leaves, chopped
a pinch of asafoetida
salt as required
water as required for soaking and grinding urad dal
oil for shallow or deep frying the vadas

¼ cup grated coconut
1 tbsp roasted chana dal
1 or 2 green chili
8-10 curry leaves fried in 1 or 2 tsp oil
water as required

soak the urad dal overnight in enough water or for 5-6 hours.
drain the urad dal.
in a mixer or wet grinder, grind the lentils till smooth and fluffy, adding very little water.
pour the batter in a bowl.
mix in all the ingredients, except oil.
heat oil for deep frying in a kadai or fryer.
shape the batter in a round shape on your palms and slid these gently into the oil.
fry in medium hot oil till the bondas are crisp and golden.
drain on kitchen towels.
serve hot with coconut chutney.

first fry the curry leaves in 1 or 2 tsp oil till they get crisp.
grind all the ingredients mentioned under the coconut chutney list, along with the fried curry leaves and oil, with little water.
serve the coconut chutney with the mysore bonda.

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