Mysore Bonda
Veg
Vegan
Round, fluffy deep-fried urad dal dumplings with a crisp exterior and a light, almost hollow interior — the Mysore version uses a batter beaten until airy with coconut pieces, green chilli, ginger, and curry leaves. Eaten at morning tiffin with coconut chutney and sambar; the Mysore bonda is notably rounder and puffier than the Udupi or Andhra versions.
Cuisines
Udupi
Mysore
Best for
Breakfast
Snacks
Build a full meal around Mysore Bonda
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
1 cup | Flour |
|
1/4 cup | Rice flour |
|
1 cup | Yogurt |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Black Peppercorn |
|
1 teaspoon | Baking soda |
|
2 | Chili , finely chopped |
|
1 | Ginger , inch, grated |
|
2 tablespoons | Coconut , grated |
|
2 tablespoons | Cilantro , chopped |
|
1 | Onion , finely chopped |
|
1 teaspoon | Salt |
|
— | Oil , for deep frying |
Instructions
- 1 In a mixing bowl, combine all-purpose flour, rice flour, and salt.
- 2 Add yogurt to the dry ingredients and mix to form a thick batter.
- 3 Crush cumin seeds and black peppercorns coarsely and add to the batter.
- 4 Add chopped green chilies, grated ginger, grated coconut, chopped coriander leaves, and chopped onion to the batter.
- 5 Mix well to combine all ingredients evenly.
- 6 Add baking soda to the batter and mix just before frying.
- 7 Heat oil in a deep frying pan over medium heat.
- 8 Once the oil is hot, drop spoonfuls of batter into the oil.
- 9 Fry the bondas until they are golden brown and crispy on all sides.
- 10 Remove the bondas from the oil and drain on paper towels to remove excess oil.
- 11 Serve hot with coconut chutney or sambar.
Tips
Ensure the oil is hot enough before frying to make the bondas crispy.