Mysore Bonda

Name: Mysore Bonda
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: south_indian
Ingredients: 1 cup urad dal (soaked for 4 hours and drained); 2 tbsp rice flour; 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coconut (fresh, finely chopped); 2 tbsp coriander leaves (finely chopped); 6 pcs curry leaves (finely chopped); 6 pcs black peppercorns (lightly crushed); 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 tbsp yogurt (plain); 1 pinch baking soda; 0.5 tsp salt; 0 water (for grinding); 2 cup oil for frying (absorption: 12%)

RATING

4.6/5(98)

TASTE SCORE

9/10

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.

PREP

20m

COOK

20m

SERVES

1 PIECE

118 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked urad dal very well before grinding; extra water makes the batter loose and the bondas oily.
2
Beat the ground batter for a minute or two until it looks lighter and slightly aerated for a softer interior.
3
If the batter feels loose after adding yogurt, sprinkle in a little more rice flour to help it hold shape.
4
Test one bonda first; if it browns too fast outside, lower the heat so the center cooks through.
5
Wet your fingers before dropping the batter so the rough rounds release cleanly into the oil.
6
Crush the peppercorns only lightly so you get occasional peppery pops without blackening the batter.
7
Mysore bonda is best eaten fresh, but you can refrigerate the batter briefly and fry just before serving.