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mysore bonda

Mysore Bonda

Revathi Palani
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.
5 from 1 vote
Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Course Snack
Cuisine Indian
Servings 12

Ingredients
  

  • 1 Cup Urad Dal
  • ½ Tbsp Raw Rice
  • 1 tsp Salt
  • 1 ½ Tbsp Coconut (finely chopped)
  • 1 tsp Black Peppercorns
  • ¼ tsp Jeera
  • 1 tsp Ginger (finely chopped)
  • 1 small Green Chilli (finely sliced)
  • ½ tsp Asafoetida
  • tsp Baking Soda
  • Oil - for frying

Instructions
 

  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-1.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-2.jpg" alt="bonda" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-3.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-4.jpg" alt="bonda" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-5.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-6.jpg" alt="bonda" width="48%" />
  • Now to the batter, add all remaining ingredients (except oil), and mix thoroughly with clean hands.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-7.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-8.jpg" alt="bonda" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-9.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-10.jpg" alt="bonda" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-11.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mb-12.jpg" alt="bonda" width="48%" />
  • Enjoy hot as such or with any chutney / sambar.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mysore-bonda-1.jpg" alt="mysore bonda" width="100%" />

Notes | FAQ

- 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 ⅓ 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.