Mysore bonda recipe – Sharing a easy snack recipe that can be made for the festival. Bonda is a round shaped deep fried snack from South Indian Cuisine. Mysore bonda originated in Karnataka and are often served in the Tiffin centers through out Karnataka and andhra as a Tea time Snack. These are made of maida and yogurt so they are also know as plain or maida bonda. They turn out soft fluffy from inside with a crispy exterior due to the addition of rice flour.
Folks like me from Andhra or karnataka may be very much surprised to know that mysore bonda is prepared very differently in Tamil Nadu. These are made of urad dal batter which are similar to andhra style punugulu and are served in most restaurants and buffets. The batter is made the same way as we make for medhu vada but shaped round so even beginners can try these.
We were on a exclusive food tour to India for 5 weeks during last December. I did get to know in depth about regional cuisines. I also got few recipes from the chefs which i plan to share here. This recipe is from one of the chefs from Vivanta, Coimbatore. Mysore bonda is usually there on their breakfast menu. In restaurants batter is ground in wet grinder, here I have used a mixer grinder for my convenience.
Mysore bonda recipe
- ½ cup urad dal / minapa pappu
- 2 to 3 tbsps rice flour
- Salt as needed
- Generous pinch of hing
- ½ tbsp. pepper crushed
- 1 to 2 green chilies chopped
- ¾ tsp finely chopped ginger (optional)
- 4 to 5 curry leaves chopped finely
- Few coriander leaves chopped finely
- Oil as needed for frying
- Wash urad dal until the water runs clear. Soak it enough water for 2 hours. Drain the water and add it to a blender jar along with 2 to 3 tbsps water and salt as needed.
- Blend it to a smooth fluffy batter adding more water as needed. The batter has to be thick like the vada batter.
- Add the rest of the ingredients and mix well. Beat the batter for 2 to 3 mins.
- Heat oil in a deep pan. When the oil is hot enough, take small portions of this batter and drop in the oil.
- Stir and fry until golden. Transfer them to an absorbent tissue.
- Serve mysore bonda hot with any chutney.
How to make mysore bonda recipe- step by step photos
1. Wash half cup urad dal thoroughly several times. Soak in 3 to 4 cups of water for about 2 hours. If making batter in mixer, soak at least for 3 hours.
2. Add them to a blender jar along with salt and very little water. You may need about 2 to 3 tbsps only.
3. Half way through, scrape off the sides and add 1 tbsp more water.
4. Make a smooth fluffy batter without heating it. Totally i used about 4 tbsps of water.
5. Transfer this to a mixing bowl. Add 2 to 3 tbsps rice flour. It also makes the fritters crispy. Add half tbsp crushed pepper, 2 tbsps. chopped coconut, generous pinch of hing, 1 tsp finely chopped ginger (optional), chopped green chilies, few coriander and curry leaves. Mix everything well. Beat for 1 to 2 mins.
6. You must have a thick and fluffy batter.
7. Heat oil in a deep pan. When the oil is hot enough, drop a small portion of this batter to check if the oil is ready. If it rises the oil is ready.
8. Take small portions of this batter, shape them to balls and drop in hot oil. Keep stirring for even frying.
9. When the mysore bonda are golden fried, transfer to a kitchen tissue. Make bonda in batches until you finish the batter.
Serve mysore bonda with chutney. Usually it is served with coconut chutney but any hot chutney goes well with this.