Crispy and soft mysore bondas are a perfect delight to enjoy with tea as an evening tea time snack.
Table of contents
Mysore Bonda
How to make Mysore Bonda at home: Here is our recipe for authentic Mysore Bonda. Mysore bonda also called Ulundu Vadai are crispy fritters having a soft and fluffy interior. They are completely different from North Indian Bonda as they don’t use gram flour and mashed potatoes, instead, they are made from urad dal, rice flour, and spices.
They are perfect to try with tea, coffee in breakfast or as an evening snack. Try it with coconut chutney, peanuts chutney, or with any South Indian chutney and they will be a perfect snack that you will love.
Ingredients Needed for Mysore Bonda
For the detailed list of ingredients with exact measurements please check the printable recipe card below.
- Urad dal: Split and washed black gram. If you can’t find the split (white) urad dal you can soak the whole skinned urad dals instead.
- Rice flour: To make the bonda crispy.
- Coconut: Fresh shredded or dry desiccated coconut.
- Green chili: Add them as per your taste and preferences.
- Curry leaves Fresh or dry curry leaves.
- Ginger: To add some flavor and it also helps to digest.
- Salt and Pepper: To taste.
- Oil: For deep frying
How to make Mysore Bonda
For the detailed instructions to make this recipe please check the printable recipe card below.
Wash and soak urad dal in enough water overnight or for at least 4-5 hours. Grind the dal into a smooth paste using little water.
Add the remaining ingredients except for oil in dal and mix well to make a smooth batter. Heat oil in a wok or frying pan. Shape the bonds in your palm and drop them in hot oil.
Fry a few bondas in one batch, flipping from both sides till golden. Drain on a paper towel and serve hot with coconut chutney.
Serving Suggestions
Serve the Mysore bonda with coconut chutney, peanut chutney, tomato onion chutney, or any of your favorite South Indian chutney. You can also pair it with mint chutney and tea.
Pro Tips/FAQs
What’s the difference between medhu vada and mysore bonda?
Medhu vada and Mysore bonda are more or less similar, the only difference is the addition of fresh or dessicated coconut in the Mysore bonda. The second difference is the shape of medhu vada is like a donut but mysore bonda is round ball-shaped.
I saw recipes where mysore bonda is made with plain flour and yogurt? Which recipe is authentic?
As far as authenticity is concerned, I am not the right person to answer that. I too have seen recipes where Mysore vada is made with plain flour and yogurt. So after a lot of research and talking to some of my friends from Karnataka state I got to know that the bonda made with urad dal is Mysore bonda and the one made with plain flour and yogurt is Mangalore bonda or something similar to Mysore bajji or Goli Bajji.
Can we store the bonda batter?
It is advisable that you make the fresh batter to make Mysore bonda but if required you can store the ground urad dal paste in the refrigerator for 1-2 days. Once ready to make add the rest of the ingredients and make the bonda. Store the leftover bonda at room temperature or in the refrigerator for a couple of days.
How to make the fluffy and yet crispy outside bonda?
To make the bonda crispy outside and fluffy and soft from inside make sure the batter is smooth. Try not to add too much water while grinding and the batter should be a thick paste.
Oil should be medium hot while frying the mysore bonda.
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Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Rava Medhu Vada and Lucknowi Kebab and the best ones’s Vada Pav.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Recipe Card
Mysore Bonda
Equipment
- Wok
Ingredients
- 1 cup urad dal/split black gram
- 2 tablespoon rice flour
- 1/4 cup coconut desiccated
- 1 teaspoon ginger grated
- few curry leaves chopped
- a pinch asafetida
- salt to taste
- pepper to taste
- water as required
- oil for frying
Instructions
- Wash and soak urad dal in enough water overnight or for at least 4-5 hours.
- Grind the dal into a smooth paste using little water.
- Add the remaining ingredients except for oil in dal and mix well to make a smooth batter.
- Heat oil in a wok or frying pan. Shape the bonds in your palm and drop them in hot oil.
- Fry a few bondas in one batch, flipping from both sides till golden.
- Drain on a paper towel and serve hot with coconut chutney.
Video
Notes
What’s the difference between medhu vada and Mysore bonda?
Medhu vada and Mysore bonda are more or less similar, the only difference is the addition of fresh or dessicated coconut in the Mysore bonda. The second difference is the shape of medhu vada is like a donut but mysore bonda is round ball-shaped.I saw recipes where Mysore donda is made with plain flour and yogurt? Which recipe is authentic?
As far as authenticity is concerned, I am not the right person to answer that. I too have seen recipes where Mysore vada is made with plain flour and yogurt. So after a lot of research and talking to some of my friends from Karnataka state I got to know that the bonda made with urad dal is Mysore bonda and the one made with plain flour and yogurt is Mangalore bonda.Can we store the bonda batter?
It is advisable that you make the fresh batter to make Mysore bonda but if required you can store the ground urad dal paste in the refrigerator for 1-2 days. Once ready to make add the rest of the ingredients and make the bonda. Store the leftover bonda at room temperature or in the refrigerator for a couple of days.How to make the fluffy and yet crispy outside bonda?
To make the bonda crispy outside and fluffy and soft from inside make sure the batter is smooth. Try not to add too much water while grinding and the batter should be a thick paste. Oil should be medium hot while frying the Mysore bonda.Nutrition
This post was originally posted in 2015, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Mysore Bonda and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Deep fried snacks and specially pakoras and bondas are really delicious , and these bondas look perfectly done. They are so tempting.
My mom was just talking about these Mysore bondas yesterday and here you are with the recipe. Will have to try these some time.
Those cute looking bondas are asking me to grab and munch some rite now, super tempting they are..
Mysore bonda is something I have in my mind for a long time to make. Looks so delicious.
Perfect for a day like today!
we make this so often… beautiful and delicious snack…
nice and fluffy – will have to try these
very tempting clicks..yum recipe..
Soft, fluffy and tempting bondas.
Bondas look so good sapana..love it!
Mysore Bonda is my favorite. It’s been long I haven’t made them. Good you reminded me to make them soon.
Your bondas have turned out awesome and picture perfect to be paired with evening tea.
Give this Mysore Bonda any day and I will be a happy camper. I could not resist making some for snacking last evening and we all loved it. Thanks for all the tips.
Those Mysore bonda look so inviting and addictive. Perfectly crisp on the outside and airy inside. Thanks for an excellent recipe.
I totally agree that crispy and soft Mysore bondas are a perfect delight to enjoy with tea as an evening tea time snack.
Oh love mysore bonda, crispy outer and soft insides! a plate of this and a hot cup of coffee, would be bliss!!! Lovely share and great tips!
It’s raining here and I am craving for some fritters. Your Mysore bonda looks so tempting !
Delicious looking Mysore Bonda. I’ve had the ones made with plain flour and thought they are called Mysore Bonda. After reading your post, now I know the difference. Sapana do we use both urad dal and Bengal gram?
Thank you, Mayuri. Split and washed urad dal is the best to make the bonda.I guess I misspelled as I wanted to write black gram.
Mysore Bonda is my most favourite evening snack. It’s been a while I have made them. I’m now getting tempted to make…It’s been raining here for a couple of days & this is the right time to make and savour them! Your bondas have turned out awesome and perfect to pair with a cup of chai.