mysore bonda recipe | how to make bonda recipe | mysore bajji recipe

these mysore bajji are crisp, soft and fluffy fritters made with urad dal, some spices and fresh coconut bits.
5 from 2 votes

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 recipe, mysore bajji recipe

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.

few more snacks recipes you may like are:

  1. dal vada
  2. maddur vada
  3. punugulu recipe
  4. mangalore bajji
  5. cutlet recipe

mysore bonda recipe

5 from 2 votes
Prep Time:8 hrs
Cook Time:30 mins
Total Time:8 hrs 30 mins
these mysore bajji are crisp, soft and fluffy fritters made with urad dal, some spices and fresh coconut bits.
mysore bonda recipe
Course:snacks
Cuisine:karnataka,mysore,south indian
Servings:12 to 15 bondas

INGREDIENTS FOR mysore bonda recipe

(1 CUP = 250 ML)

for mysore bonda

  • ½ cup urad dal
  • 1 to 1.5 tablespoon rice flour
  • ½ teaspoon crushed black pepper (kali mirch powder)
  • ½ inch ginger - finely chopped (adrak)
  • 1 green chili - chopped (hari mirch)
  • 2.5 to 3 tablespoon chopped coconut
  • 8 to 10 curry leaves - chopped (kadi patta)
  • 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 (hari mirch)
  • 8 to 10 curry leaves fried in 1 or 2 teaspoon oil
  • water as required

HOW TO MAKE mysore bonda recipe

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 the mysore bonda on kitchen towels to remove excess oil.
  • serve hot mysore bonda with coconut chutney.

making mysore 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.
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making mysore bonda batter

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.

making mysore bonda recipe

2: now add the crushed black pepper, ginger, green chilies, curry leaves, asafoetida (hing) and rice flour.

mysore bonda preparation

3: add the chopped coconut pieces and salt. mix well.

making mysore bonda recipe

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.

making mysore bonda recipe

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.

making mysore bonda recipe

6: fry till the mysore bonda are golden and crisp.

frying mysore bonda

7: drain mysore bonda on paper towels to remove excess oil.

mysore bonda, mysore bajji recipe

8: these mysore bonda have to be served hot with coconut chutney accompanied with filter coffee.

mysore bonda recipe, mysore bajji recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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23 comments/reviews

  1. I love your step by step instructions. All of them are so good.
    I love south Indian street food-Idli,Dosas,Vadas, Your website also gives so many variations which I love. I am from Matunga(Mumbai) with South Indian neighbors, now from Los Angeles.
    Dassana- do you have anyway to put our name & get emails.
    I do not see any such option.

    • corn starch will give a different texture. you can skip also the rice flour. the batter has to be thick like shown in the pics. if in case, the batter gets a medium consistency, then instead of corn starch, you can add fine rava/sooji. the bondas will become crisp.

  2. Hi… I hv been following ur site fr quite smtime nw .. n must say u hv got a fab selection of recipes. .. love almost all of them… have tried numerous and all r a hit.
    thanks fr d hard wrk u put in fr us.

  3. Hi dassana….. I tried the above recipe this morning….. N its was so good n crispy ……me n my hubby both us loved it …….thank u again ….showing us variety of food ….keep it up ….our best wishes to ur site ….as always …..bye tc….HV a good day ….

    • welcome sharvari. good to know this. thanks for sharing positive feedback and your best wishes. positive feedback, blessings and best wishes of readers is the reason behind so many different recipes in this site.

  4. Hi Dassana

    I follow all your recipes and they come out good. Just wanted to let you know that the usual receipe calls for maida and rice flour only along with other spices. Ulundu vada is made out of urad dal. Maybe I missed something here but anyways great receipe

    • thanks priya. while reading about this recipe, i found two variations both in books and online. i thought the maida and rice flour version is called mysore baaji. hence this recipe post 🙂

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