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mysore bonda

Mysore Bonda

Sapana Behl
Crispy and soft mysore bondas are a perfect delight to enjoy with tea as an evening tea time snack.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 6 hours
Total Time 6 hours 35 minutes
Course Snack
Cuisine Indian, South Indian
Servings 4 People
Calories 689 kcal

Equipment

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

Calories: 689kcalCarbohydrates: 33.9gProtein: 12.9gFat: 58.6gSaturated Fat: 8.6gSodium: 43mgPotassium: 486mgFiber: 15.3gSugar: 1.3gCalcium: 28mgIron: 4mg
Keyword how to make mysore bonda, mysore bonda, mysore bonda recipe, ulundu vada, urad dal bonda
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