mysore bonda recipe with step by step photos. mysore bonda are crisp, soft and fluffy fritters made with urad dal (black gram), spices and fresh coconut bits.
mysore bonda are also known as mysore bajji or ulundu bonda and is a popular fried snack from the mysore cuisine.
mysore bonda are quite similar to medu vada except for the fresh coconut pieces that go into the batter and the shape. the coconut pieces give a good texture and bite in the otherwise soft bonda. they are easy to prepare, but like medu vada, care should be taken, that less water is added while grinding the urad dal.
the first time i made mysore bonda, they become too crisp and absorbed a lot of oil, as i accidentally spilled extra water while grinding the urad dal. the batter has to be fluffy and thick as well. it is always better to soak the urad dal overnight to get a really soft, porous texture in the bonda.
i make either the bonda or medu vada, usually for sunday breakfast if i am not making idli or dosa… or for evening snacks. they are best paired with coconut chutney. these are also no onion no garlic snack as well.
in the recipe card below i have also mentioned the recipe for coconut chutney that i had made, to go along with the mysore bonda. the combo of coconut chutney with mysore bajji taste awesome.
how to make mysore bonda recipe
1: soak the urad dal overnight or for 5 to 6 hours and then grind to a smooth, fluffy and thick batter. add little water while grinding.
2: now add the crushed black pepper, ginger, green chilies, curry leaves, asafoetida (hing) and rice flour.
3: add the chopped coconut pieces and salt. mix well.
making mysore bonda
4: heat oil for deep frying in a kadai or a pan. apply some water on your palms and take a few spoonsfuls of the batter on your palm. shape them round with your fingers. if you do not want a round shape & cannot manage this, then just drop the batter with a 1 tablespoon measure spoon in the oil.
5: slid the bonda gently into the medium hot oil, taking care that your fingers do not touch the hot oil. prepare in the same way and add these to the oil. don’t overcrowd them. remember the oil has to be hot. if the oil is not enough hot, then the mysore bonda will absorb oil and become greasy. so as a test, just drop a pinch of batter in the oil and if it comes up to the surface in a steady quick motion, then the oil is hot. if it comes too quickly then the oil is very hot. very hot oil will brown the bondas quickly from outside keeping the insides uncooked.
6: fry till the mysore bonda are golden and crisp.
7: drain mysore bonda on paper towels to remove excess oil.
8: these mysore bonda have to be served hot with coconut chutney accompanied with filter coffee.
more snacks recipes
for mysore bonda
- ½ cup urad dal
- 1 to 1.5 tablespoon rice flour
- ½ teaspoon crushed black pepper
- ½ inch ginger - finely chopped
- 1 green chili - chopped
- 2.5 to 3 tablespoon chopped coconut
- 8 to 10 curry leaves - chopped
- 1 pinch asafoetida (hing)
- salt as required
- water as required for soaking and grinding urad dal
- oil for shallow or deep frying the vadas
for the bonda chutney
- ¼ cup grated coconut - fresh or frozen
- 1 tablespoon roasted chana dal (roasted bengal gram)
- 1 or 2 green chilies - chopped
- 8 to 10 curry leaves fried in 1 or 2 teaspoon oil
- water as required
making mysore bonda batter
- soak the urad dal overnight in enough water or for 5-6 hours.
- drain the urad dal. in a mixer or wet grinder, grind the lentils till smooth and fluffy, adding very little water.
- pour the batter in a bowl.
- mix in all the ingredients, except oil.
frying mysore bonda
- heat oil for deep frying in a kadai or fryer.
- shape the batter in a round shape on your palms and slid these gently into the oil.
- fry in medium hot oil till the bondas are crisp and golden.
- drain them on kitchen towels to remove excess oil.
- serve hot mysore bonda with coconut chutney.
making bonda chutney
- first fry the curry leaves in 1 or 2 tsp oil till they get crisp.
- grind all the ingredients mentioned under the coconut chutney list, along with the fried curry leaves and oil, with little water.
- serve the coconut chutney with the mysore bonda.