Egg Mysore Bonda
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Dal and Eggs
- b.Rinse the urad dal under running water until the water runs clear. Soak it in ample water for 4 to 6 hours.
- c.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.
- d.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
Step 2
- a.Grind the Bonda Batter
- b.Drain all the water from the soaked urad dal. Transfer the dal to a high-speed blender or wet grinder.
- c.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.
- d.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.
- e.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
Step 3
- a.Fry the Egg Bondas
- b.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.
- c.Take a dry, peeled boiled egg and dip it into the batter, using your fingers or a spoon to coat it evenly and completely.
- d.Carefully slide the batter-coated egg into the hot oil. Fry 2-3 bondas at a time to avoid overcrowding the pan.
- e.Fry for 5-6 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown and crispy on all sides.
- f.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
Step 4
- a.Serve Hot
- b.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be thick enough to cling to the egg without dripping off. If it's too thin, add a little more rice flour.
- 2To check if the batter is airy enough, drop a small dollop into a bowl of water. If it floats, it's ready.
- 3Ensure the boiled eggs are completely dry before dipping them in the batter. Any moisture will prevent the batter from sticking properly.
- 4Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the batter cooks through. If it's not hot enough, the bondas will absorb too much oil.
- 5For the best flavor, use freshly crushed black peppercorns instead of pre-ground pepper powder.
Adapt it for your goals.
Spicier Version
Add 1/2 teaspoon of red chili powder to the batter or increase the number of green chilies for extra heat.
Herbaceous TwistHerbaceous Twist
Mix 2 tablespoons of finely chopped fresh cilantro (coriander leaves) into the batter for a fresh, herby flavor.
Stuffed Egg BondaStuffed Egg Bonda
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.
Vegan AlternativeVegan Alternative
Replace the whole egg with cubes of firm tofu or small boiled potatoes for a delicious vegan version of this bonda.
Why this is on our healthy list.
Excellent Source of Protein
The combination of eggs and urad dal provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
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.
Rich in Essential Nutrients
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.
Frequently asked questions
One Egg Mysore Bonda contains approximately 240-260 calories, depending on the size of the egg and the amount of oil absorbed during frying.