My 303rd recipe, “Mysore Bonda | Ulundhu Bonda”, a super delicious evening snack. Crispy on the outside and very soft n spongy inside. Perfect to dunk into a bowl of coconut chutney or sambar and serve along aside a cup of hot chai.
Well, it have been close to a month since I had posted my last recipe,”Strawberry Kheer“. Don’t worry, all is well here. In the past month, I had my mom travel and met her after a gap of over 3 years. So obviously was a little nervous with her traveling alone and super excited on seeing her after such a long break. With all those mixed emotions, a long time has indeed gone by without able to concentrate on the blog. Now everything has settled down a bit and I am hopefully back with a bang. Especially with some of her specialties.
If you had followed my blog sincerely, you would have read about the mishap I had while frying bondas in the month of April. While everything seemed to be going according to plan, just right before when I wanted to pull out the bonda from the hot oil, it suddenly exploded on me. While the physical damage was not much, the mental damage was sure to be felt. However, with my mom by my side, this time around, I decided to summon my courage and conquer the mysore bonda recipe once for all.
While there is a whole array of fried snacks which I love to have along with my evening snack, Mysore bonda would be one with a pretty high ranking. I especially love it for its texture. The perfectly golden outer layer which is turned crisp after the hot oil bath. And the soft inner layer which is as spongy as a comfy pillow is what makes this mysore bonda a.k.a. ulundhu bonda one delicious snack and my favorite.
You don’t have to worry about all the deep frying happening here. Actually Ulundhu (Urad dal) is a very healthy ingredient. It is an excellent source of protein and other essential nutrients. Especially, it is a very nutritive food for women. So, you don’t have to actually feel guilty about gobbling up a few of these bondas for snack today.
While this mysore bonda is more or less similar to a medhu vada, the unique seasonings added makes it stand apart. The small bites of coconut adds a nice crunch which is mysteriously hidden within the bonda. The black peppercorns along with the jeera adds a nice bit of flavor and the green chillies provides all the needed heat. All in all a well balanced treat to your taste buds 🙂
Mysore Bonda | Ulundhu Bonda
Mysore Bonda | Ulundhu Bonda is an easy South Indian evening snack made from Urad Dal. It is crisp n golden on the outside and soft n spongy inside.
- Urad Dal - 1 Cup
- Raw Rice - 1/2 Tbsp
- Salt - 1 tsp
- Coconut - 1 1/2 Tbsp (finely chopped)
- Black Peppercorns - 1 tsp
- Jeera - 1/4 tsp
- Ginger - 1 tsp (finely chopped)
- Green Chilli - 1 small (finely sliced)
- Asafoetida - 1/2 tsp
- Baking Soda - 1/8 tsp
- Oil - for frying
- First wash the urad dal and rice and soak in water for a minimum of 2 hours. Then drain them from water and grind them into fluffy batter. Grinding is very important. Look at the Notes section for key points. Transfer the batter into a clean mixing bowl.
- Now to the batter, add all remaining ingredients (except oil), and mix thoroughly with clean hands.
- Now heat a kadai with sufficient oil. Once the oil is hot, wet your hand and take a ball out of the batter. Gently roll it within your fingers and palm to make it into a smooth ball. Slide the bonda into the hot oil.
- Fry in medium heat until the bonda is nicely golden brown, by flipping occasionally. Remove from oil and drain excess oil on a paper napkin. Repeat for remaining batter.
- Enjoy hot as such or with any chutney / sambar.
- While grinding, add the drained urad dal and rice to the wet grinder. Then start the wet grinder. At regular intervals just sprinkle water. Add only minimal water quantity needed for grinding. I used about 1/3 Cups of water.
- I would also add the salt during the grinding process. This would reduce the need for excess water while grinding.
- The batter should be light and fluffy to get the perfect bonda. Do not grind for a long time.
- The batter should be slightly coarser than how you would grind for medhu vada.
- Above everything else, quality of urad dal matters a lot. Always use best quality and you will get the best bonda.