Egg Mysore Bonda

Instructions

1. 1

   Prepare Dal and Eggs

   • Rinse the urad dal under running water until the water runs clear. Soak it in ample water for 4 to 6 hours.
   • While the dal soaks, place the eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Reduce heat to a simmer and cook for 10-12 minutes to hard-boil.
   • Immediately transfer the boiled eggs to an ice bath or run under cold water to stop the cooking process. Once cooled, carefully peel the eggs and pat them completely dry with a paper towel. Set aside.
2. 2

   Grind the Bonda Batter

   • Drain all the water from the soaked urad dal. Transfer the dal to a high-speed blender or wet grinder.
   • Grind the dal into a thick, smooth, and fluffy batter, adding water one tablespoon at a time only as needed to help the blades move. The final batter should be very thick and airy.
   • Transfer the batter to a large mixing bowl. Using your hand or a whisk, beat the batter in a circular motion for 2-3 minutes to incorporate more air. This makes the bondas light and fluffy.
   • Add the rice flour, finely chopped green chilies, ginger, crushed peppercorns, chopped curry leaves, hing, baking soda, and salt to the batter. Gently fold everything together until just combined. Do not overmix.
3. 3

   Fry the Egg Bondas

   • Heat the oil in a deep kadai or pan over medium heat. The oil should be hot but not smoking (around 350°F or 175°C). To test, drop a tiny bit of batter; it should sizzle and rise to the top without browning too quickly.
   • Take a dry, peeled boiled egg and dip it into the batter, using your fingers or a spoon to coat it evenly and completely.
   • Carefully slide the batter-coated egg into the hot oil. Fry 2-3 bondas at a time to avoid overcrowding the pan.
   • Fry for 5-6 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown and crispy on all sides.
   • Once fried, remove the bondas from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve Hot

   • Serve the Egg Mysore Bondas immediately while they are hot and at their crispiest. They pair wonderfully with coconut chutney, tomato ketchup, or a spicy mint chutney.