Mysore Bonda also known as Ulundu Bonda is in my to try list since a year but everytime I soak for ulundu vadai for any occasssion I forget to soak more to make mysore bonda.Last weekend we had padaiyal at home so I soaked more urad dal when I ground batter for ulundu vadai and reserved a little batter for trying mysore bonda and yes finally ! 🙂 When I googled I found that mysore bonda is even made with maida and yogurt which is one of my favorites since childhood days, but that time I never knew it was mysore bonda….amma learnt it from a neighbor and from then on she used to make it often as evening after school snack.
You can try this ulundu bonda as evening snack for kids.It is very easy to make….you can soak and grind the batter in the morning store it in fridge without adding salt then make bondas hot when the kids return back from school.
Mysore Bonda Recipe – Ingredients
Preparation Time : 2 hrs soaking time | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Whole Urad Dal – 1/2 cup
Curry Leaves – 5 chopped roughly
Green Chilli – 1 medium sized finely chopped
Whole Pepper – 1 tsp
Coconut – 2 tbsp finely chopped
Rice Flour – 1 tsp
Hing – a pinch
Salt – to taste
Oil – to deep fry
Method:
- Soak urad dal for 2 hrs.Add water little by little and grind to a fluffy batter.Set aside.Chop green chillies and curry leaves and cut coconut into small pieces.
- Add coconut bits,curry leaves,pepper,rice flour to the urad dal batter and required salt and mix well.Heat oil in a kadai.When oil is heated – Grease your hand with water and make small balls and carefully drop it in preheated oil.
- Keep in low medium flame and cook till both sides are golden.Turn over and cook on both sides.Cook in low medium flame itself else the inside will not get cooked.
- Serve hot with coconut chutney the best combo!
My Notes:
- Make sure you grind the batter fine and fluffy. I used grinder for grinding the batter.You can even use mixie but the bondas will be slightly hard so I recommend using grinder.Also when we grind in mixie it will yield less volume when compared to grinding it in grinder.
- If you prefer you can add 1/4 tsp ginger chopped.
- Add salt only when you are ready to fry the bondas.Resting the batter with salt for more time will make the batter watery.
- The bondas should be light for that you should grind the batter perfectly with less water.
Supriya Nair says
March 31, 2015 at 4:20 pmThe bondas look heavenly. So crisp n delectable.
Unknown says
March 31, 2015 at 5:03 pmIt is whole urad or urad dhal? From the picture, I think it is whole urad and not urad dhal.
SHARMILEE J says
April 1, 2015 at 6:06 amYes its whole urad dal only
Nalini Sathish says
March 31, 2015 at 6:09 pmMy favourite bonda thanks for posting this recipe
Will surely make it for april 14 new year
Nivedhanams Sowmya says
April 1, 2015 at 6:18 amYummy snack… Can keep munching these with hot coffee or tea..
Durga Karthik. says
April 1, 2015 at 8:44 ami was expecting this only.Thanks.
Durga Karthik. says
April 3, 2015 at 12:56 pmMade this today Yummy .
sujata says
December 29, 2017 at 3:07 pmHi
Thanks for the recipe. i grind soaked dal in prestige mixie with minimum water and then beat the batter with a fork or egg beater. The vadas and bondas do turn out fluffy.