These mysore bajji are crisp, soft and fluffy fritters made with urad dal, some spices and fresh coconut bits.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Servings: 12 to 15 bondas
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.