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Crispy golden fritters on the outside, with an incredibly soft, fluffy, and airy texture on the inside. These savory South Indian delights, made from a fermented urad dal batter and spiced with ginger, green chilies, and coconut, are a quintessential tea-time snack or appetizer.
For 4 servings
Soak the Dal
Grind the Batter
Aerate and Season the Batter
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Crispy golden fritters on the outside, with an incredibly soft, fluffy, and airy texture on the inside. These savory South Indian delights, made from a fermented urad dal batter and spiced with ginger, green chilies, and coconut, are a quintessential tea-time snack or appetizer.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 325.55 calories per serving with 12.6g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Deep Fry the Bondas
Cook and Serve
For a variation similar to Medu Vada, add 1/4 cup of finely chopped onions to the batter for extra flavor and texture.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder for a spicier kick.
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the batter along with the curry leaves.
Urad dal is an excellent source of vegetarian protein, which is essential for muscle repair, cell growth, and providing sustained energy.
The inclusion of traditional spices like ginger and asafoetida (hing) helps in preventing indigestion and bloating, which can sometimes be associated with lentil-based dishes.
The lentils provide a good amount of dietary fiber, which supports digestive health, promotes satiety, and helps in maintaining stable blood sugar levels.
Mysore Bonda is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation. However, its main ingredient, urad dal, is a good source of plant-based protein and fiber. Baking or air-frying are not traditional methods and will significantly alter the authentic texture.
One serving of approximately 5 bondas contains around 250-300 calories, primarily from carbohydrates, protein from the dal, and fat absorbed during deep frying.
This usually happens for two reasons: the oil is not hot enough, or the batter is too thin. Ensure the oil is at a steady medium-high temperature before dropping the batter, and confirm your batter is thick and airy.
The key to fluffy bondas is a well-aerated batter. This issue can be caused by adding too much water while grinding, not beating the batter sufficiently to incorporate air, or over-mixing after adding salt, which can deflate the batter.
Yes, you can grind the batter and store it in an airtight container in the refrigerator for up to 2 days. For best results, beat the batter to aerate it and add the salt, coconut, and other spices just before you plan to fry.