Mysore Bonda
Crisp on the outside and airy inside, Mysore Bonda is a classic South Indian snack made with urad dal batter, ginger, green chili, and coconut. It is best served hot with coconut chutney and a cup of filter coffee.
For 12 servings
- prep · ~240 min
Soak and drain the urad dal.
Wash the urad dal well, soak it in plenty of water for 4 hours, then drain fully before grinding.
- mix · ~8 min
Grind the dal into a thick batter.
1.Add the drained urad dal to a grinder.2.Add a little water as needed and grind to a smooth, thick, fluffy batter.3.Transfer the batter to a mixing bowl.4.Beat it for 1 to 2 minutes to make it lighter.TIPKeep the batter thick. A thin batter makes the bondas absorb more oil. - mix · ~3 min
Mix in the flavorings.
1.Add rice flour, ginger, green chili, coconut, coriander leaves, curry leaves, black peppercorns, cumin seeds, asafoetida, yogurt, baking soda, and salt.2.Mix well until everything is evenly combined.3.The batter should be thick enough to hold a rough round shape when scooped. - fry · ~15 min
Fry the bondas until golden.
1.Heat oil for frying in a deep kadai over medium heat.2.Wet your fingers, take small portions of batter, and gently drop them into the hot oil.3.Fry a few at a time, turning often, until puffed and golden brown on all sides.4.Lift them out and drain well.TIPDo not crowd the kadai. Frying in small batches helps the bondas cook through evenly. - serve
Serve the Mysore Bonda hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked urad dal very well before grinding; extra water makes the batter loose and the bondas oily.
- 2Beat the ground batter for a minute or two until it looks lighter and slightly aerated for a softer interior.
- 3If the batter feels loose after adding yogurt, sprinkle in a little more rice flour to help it hold shape.
- 4Test one bonda first; if it browns too fast outside, lower the heat so the center cooks through.
- 5Wet your fingers before dropping the batter so the rough rounds release cleanly into the oil.
- 6Crush the peppercorns only lightly so you get occasional peppery pops without blackening the batter.
- 7Mysore bonda is best eaten fresh, but you can refrigerate the batter briefly and fry just before serving.
Adapt it for your goals.
No-coconut
Skip the chopped coconut for a smoother interior and slightly lighter bite if you prefer fewer chunky bits.
spicierSpicier
Add extra green chili and a few more crushed peppercorns for a sharper, hotter tea-time snack.
no onion temple styleNo-onion-temple-style
This recipe is already onion-free; lean into the traditional style by keeping the flavoring simple and serving with coconut chutney.
low spiceLow-spice
Reduce the green chili and pepper to make the bondas milder while keeping the ginger, cumin, and curry leaf aroma.
Why this is on our healthy list.
Protein from Urad Dal
Urad dal brings plant protein and makes this snack more sustaining than starch-only fritters.
Digestive Spice Support
Ginger, cumin, asafoetida, and black pepper are traditional flavorings that also help make lentil-based dishes feel easier to digest.
Herb-Forward Flavor
Coriander leaves and curry leaves add aroma and plant compounds while boosting freshness without extra richness.
Frequently asked questions
The batter was likely too thin or the oil too cool. Keep the urad batter thick, drain the dal fully, and fry over steady medium heat.
