These mysore bajji are crisp, soft and fluffy fritters made with urad dal, some spices and fresh coconut bits.
karnataka, mysore, south indian
to 15 bondas
for mysore bonda
1 to 1.5
crushed black pepper
- finely chopped
2.5 to 3
8 to 10
salt as required
water as required for soaking and grinding urad dal
oil for shallow or deep frying the vadas
for the bonda chutney
- fresh or frozen
roasted chana dal
(roasted bengal gram)
1 or 2
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.
full recipe -