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Crispy on the outside, fluffy on the inside, with a surprise whole boiled egg nestled within. This popular South Indian tea-time snack is a savory delight, perfect with a side of coconut chutney.
For 4 servings
Prepare Dal and Eggs
Grind the Bonda Batter
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Crispy on the outside, fluffy on the inside, with a surprise whole boiled egg nestled within. This popular South Indian tea-time snack is a savory delight, perfect with a side of coconut chutney.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 468.62 calories per serving with 25.69g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Egg Bondas
Serve Hot
Add 1/2 teaspoon of red chili powder to the batter or increase the number of green chilies for extra heat.
Mix 2 tablespoons of finely chopped fresh cilantro (coriander leaves) into the batter for a fresh, herby flavor.
Carefully make a slit in the hard-boiled eggs and stuff them with a mixture of sautéed onions, ginger, and spices before coating and frying.
Replace the whole egg with cubes of firm tofu or small boiled potatoes for a delicious vegan version of this bonda.
The combination of eggs and urad dal provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
This snack offers a balanced mix of carbohydrates from the dal and fats from the egg yolk and frying oil, delivering a quick and lasting source of energy.
Eggs are a powerhouse of nutrients like Vitamin D, Vitamin B12, and choline, which supports brain health. Urad dal contributes important minerals like iron, magnesium, and folic acid.
One Egg Mysore Bonda contains approximately 240-260 calories, depending on the size of the egg and the amount of oil absorbed during frying.
Egg Mysore Bonda is a good source of protein from eggs and urad dal. However, since it is deep-fried, it is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can make them in an air fryer for a lower-fat version. Preheat the air fryer to 375°F (190°C). Place the batter-coated eggs in the basket, spray with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
The batter can become runny if you add too much water while grinding the dal. It's crucial to add water one tablespoon at a time. If it's already runny, you can thicken it by adding a tablespoon or two of rice flour.
Yes, you can grind the urad dal batter and store it in the refrigerator for up to 24 hours. However, add the salt, spices, and baking soda just before you are ready to fry the bondas for the best texture.