Mysore Bonda
Soft fried urad dal dumplings flavored with ginger and curry leaves.
For 6 servings
4 steps. 12 minutes total.
- 1
Step 1
- 2
Step 2
- a.Combine the soaked dal, ginger, green chili, and salt in a high-speed blender.
- b.Grind into a smooth, thick paste using only 1-2 tablespoons of water if necessary.
- c.Transfer to a bowl and whip the batter vigorously by hand for 4 minutes to incorporate air.
TIPThe batter is ready when a small drop floats on the surface of a bowl of water. - 3
Step 3
- 4
Step 4
- a.Heat a thin layer of oil in a wide, non-stick pan over medium heat.
- b.Carefully drop small, rounded spoonfuls of the batter into the pan.
- c.Fry for 4 minutes per side, turning once, until the exterior is crisp and golden brown.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to fluffy bondas is a thick, well-aerated batter. Add water very sparingly while grinding, preferably chilled water.
- 2To check if the batter is perfectly aerated, drop a small dollop into a bowl of water. If it floats, it's ready for frying.
- 3Always fry on a consistent medium heat. Frying on high heat will brown the outside quickly while the inside remains raw.
- 4If your batter accidentally becomes runny, add 1-2 tablespoons of rice flour or semolina (rava) to thicken it.
- 5For the best texture, add salt just before you are ready to fry the bondas, as salt can release water from the batter.
- 6Wetting your hands before shaping each bonda prevents the sticky batter from clinging to your fingers and helps create a round shape.
Adapt it for your goals.
Add Onions
For a variation similar to Medu Vada, add 1/4 cup of finely chopped onions to the batter for extra flavor and texture.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of red chili powder for a spicier kick.
Herbaceous FlavorHerbaceous Flavor
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) to the batter along with the curry leaves.
Why this is on our healthy list.
Rich in Plant-Based Protein
Urad dal is an excellent source of vegetarian protein, which is essential for muscle repair, cell growth, and providing sustained energy.
Aids Digestion
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.
Source of Dietary Fiber
The lentils provide a good amount of dietary fiber, which supports digestive health, promotes satiety, and helps in maintaining stable blood sugar levels.
Frequently asked questions
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.