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Mysore Bonda

Mysore Bonda is a tasty, crispy & spongy snack made by deep frying dollops of urad dal flour batter. Mysore Bonda also called as Mysore Bajji is a South Indian snack relished for evening tea along with chutney. Mysore Bonda Recipe is explained in this post with step by step pictures.
Prep Time2 hours 15 minutes
Cook Time15 minutes
Total Time2 hours 30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup whole urad dal
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon whole pepper
  • 1 teaspoon ginger finely chopped
  • 10 nos curry leaves finely chopped
  • 2 green chillies finely chopped
  • 4 tablespoon coconut
  • a pinch hing
  • salt to taste
  • oil to deep fry

Instructions

  • To a mixing bowl add 1 cup urad dal.
  • Soak urad dal in enough water till immersing level for 3 hrs.
  • Rinse it well then drain water completely. Add it to a big mixer jar.
  • Add around 2 tablespoon water first. To avoid mixer getting hot add ice chill water.
  • Add water little by little and grind to a fluffy batter. Scrap the sides sprinkle water and grind to avoid mixer getting stuck.
  • The batter should be smooth and fluffy.
  • Also the batter should be thick so be very careful while adding water. If the batter is runny the bondas will drink more oil and will become soggy.
  • Transfer the batter to the mixing bowl - add 1 teaspoon whole pepper,3/4 teaspoon cumin seeds,1 teaspoon ginger finely chopped,2 green chillies finely chopped,10 curry leaves finely chopped,4 tablespoon coconut pieces finely chopped,salt to taste and 1/2 teaspoon hing
  • Mix it until well combined.
  • Dip fingers in water to avoid sticking.
  • Make a lemon sized ball.
  • Heat oil, drop a pinch of batter if it comes up immediately then oil is ready. Make small balls and carefully drop it in preheated oil. If the batter is perfect the bonda will start to turn over by itself.
  • Keep in medium flame and cook till both sides are golden.
  • Turn over and cook on both sides.
  • Deep fry until golden brown.
  • Remove the bondas and drain in tissue paper. Repeat to finish the batter.
  • Crispy bondas are ready!

Video

Notes

  • Make sure you grind the batter fine and fluffy. I used mixer for grinding the batter.You can even use grinder which will yield slightly more batter in volume.
  • 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.
  • Also if you are planning to store the batter then store it without adding anything. While you are ready to deep fry you can add it and deep fry it.
  • Use groundnut oil or refined oil for deep frying. I always use groundnut oil for cooking and deep frying.
Nutrition Facts
Mysore Bonda
Amount Per Serving (125 g)
Calories 182 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 2g13%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Sodium 4mg0%
Potassium 48mg1%
Carbohydrates 28g9%
Fiber 11g46%
Sugar 0.3g0%
Protein 13g26%
Vitamin A 204IU4%
Vitamin C 102mg124%
Calcium 61mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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