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Mysore Bonda Recipe

Mysore Bonda Recipe

Mysore Bonda is a popular, fluffy, and deep-fried savory snack from the Karnataka region of South India. Made from a batter of urad dal (black gram) and rice flour, these golden-brown, spherical fritters have a soft and spongy interior with a crisp exterior. They are typically served with coconut chutney and make for an irresistible tea-time treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Soaking Time 4 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Appetizer, Snack, Tea-Time
Cuisine: Indian, Karnataka, South Indian, vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Bonda Batter
  • 1 cup urad dal (black gram dal) skinned, split or whole
  • 2 tbsp raw rice optional, for crispness
  • 1-2 green chilies finely chopped
  • 1 tbsp ginger finely grated
  • 8-10 curry leaves finely chopped
  • 2 tbsp coriander leaves finely chopped
  • 1/4 tsp asafoetida (hing)
  • salt to taste
  • water as needed for grinding
  • 2 tbsp rice flour for adjusting consistency
For Frying
  • Oil for deep frying
For Serving
  • Coconut Chutney
  • Sambar optional

Equipment

  • Blender or wet grinder
  • Deep frying pan or kadai
  • Mixing bowls
  • Slotted spoon

Method
 

  1. Wash the urad dal (and raw rice, if using) thoroughly. Soak them together in enough water for 3-4 hours. Drain completely before grinding.
  2. Grind the soaked dal and rice to a smooth, thick, and fluffy batter using very little water (a few tablespoons at a time). The batter should be thick, airy, and hold its shape. It's crucial to grind it well to incorporate air for fluffy bondas.
  3. Transfer the batter to a large mixing bowl. Add salt and whisk vigorously in one direction for 3-4 minutes. This step incorporates more air and makes the batter light.
  4. Add chopped green chilies, grated ginger, curry leaves, coriander leaves, and asafoetida to the batter. Mix gently.
  5. Check the batter consistency. It should be thick and droop slowly from a spoon. If it's too runny, add 1-2 tablespoons of rice flour and mix. Cover the bowl and let the batter rest for 15-20 minutes.
  6. Heat oil for deep frying in a kadai over medium heat. The oil should be moderately hot (not smoking). To test, drop a tiny bit of batter – it should rise slowly without browning immediately.
  7. Wet your fingers or a spoon with water. Gently take small portions of the batter and drop them carefully into the hot oil. Do not overcrowd the pan. Fry on medium heat.
  8. Fry the bondas, turning occasionally, until they are uniformly golden brown and crisp on the outside (about 5-6 minutes). The inside should be fully cooked and fluffy.
  9. Remove with a slotted spoon and drain on paper towels. Serve Mysore Bonda hot with coconut chutney or sambar.

Notes

Batter Consistency: The key to perfect Mysore Bonda is a thick, aerated batter. Use minimal water while grinding. Whisking vigorously is essential for a fluffy texture.
Grinding: A traditional wet grinder yields the best, fluffiest batter. A high-powered blender can also be used, but be cautious not to overheat the batter.
Frying Temperature: Maintain medium heat. If the oil is too hot, the bondas will brown quickly but remain raw inside. If it's too cool, they will absorb too much oil.
Variations: For a different flavor, you can add finely chopped onions, black pepper, or cumin seeds to the batter.
Serving: Mysore Bonda are best served fresh and hot. They tend to deflate and become dense if left for too long. Reheating is not recommended.