Description
Bonda is a simple deep fried dal dumpling, a tiffin item originating from Mysore, Karnataka and hence the name Mysore Bonda. This is mostly popular in restaurants often served as an evening tiffin item with Kaara Chutney and sambar. Here is a little peek of its secret…Bonda / Plain Bonda / Mysore Bonda / Set Bonda / Evening Tiffin / Snack / Deep Fried / Fritter / Deep fried Dumpling / Lentil Batter / Restaurant Menu / Drive -in Woodlands Special| Ingredients | |
|---|---|
| 1 cup | Split or whole black gram |
| 1 tsp | Raw rice |
| 1 pinch | Baking soda |
| 1¼ tsp | Salt (exact) |
| ¼ tsp | Asafoetida powder |
| 1 tsp | Black peppercorn |
| ½ tsp | Cumin seeds |
| 1 tbsp | Coconut pieces |
| 10 nos | Curry leaves |
| 3 cup | Oil |
| 2 nos | Green chili (small) |
| 2 tsp | Ginger (minced) |
Instructions
Wash black gram (Ullundu, split or whole.. anything is fine) and soak along with raw rice for 2 hours. Some may argue 2 hours is little more for soaking, but I do prefer for smooth silky texture and crispy bondas. If you prefer its too much then cut down to one to one and half hour. Choice is yours. Chop the coconut pieces into (quarter of an inch) size and keep aside. Crush whole black peppercorns partially(do not powder), follow the same for cumin seeds and keep it ready. Chop ginger finely.
Wash the soaked dal again and drain all the water and grind along with green chilies for 25 minutes (if using a grinder) or until it doesn’t stick much to the sides. We are looking for a silky smooth textured batter. Add only about 1/4 cup water and not more just to make it run. Remove the batter and transfer to a bowl. Add baking soda, salt, asafoetida, coconut pieces, ginger, black peppercorn, cumin seeds and curry leaves. Mix to combine and keep a bowl filled with water next to it, preparing for deep frying.
Heat oil in a kadai, the oil should be atleast few inches from the surface orelse the bondas will stick, they need to float once you drop them in the oil. See that there’s enough oil and make them dance on top. When the oil is ready (medium high), check a small portion… when you drop, it should puff up and come up to the surface. This is the indication that the oil temperature is right. Now wet you hand with water and scoop some batter and try to toss in your palm to make it like a spherical dough ball. This needs professionalism… just ignore if its too much just drop little dumplings in the oil. Do not over crowd, fry 4 at a time until golden. Turn them to ensure even browning on all sides. Drain excess oil and serve with spicy kaara chutney.
Notes
Restaurant bondas are usually very huge, I could only make these medium size bondas with my hands. Yields about 10 bondas approx.
Baking soda is a must for spongy texture with air-pockets inside the bonda and to puff up.
Mysore Bhajis are totally a different preparation, so…do not confuse these with that.
Comments
17 responses to “Mysore Bonda”
Hi Preeti,
May be you can try Saffola oil from Costco. I feel there is no much of difference btwn saffola and Sunflower oil in taste/smell.
Thanks Krithiga…Iwill defn try using Safflower oil…hope it works.
Hi, I am new to US & tried to make poori once in Canola oil, but I did not like the smell of the oil for frying…I used to use Sunflower oil in India. Can you suggest what is the best oil to use for frying, in US?
Hi Mullai,
This Bonda is so tasty when we had in the evening get to gether. Credits to you for which i was happy when all my friends happily enjoyed this snack.
Thanks for all good recipes..and keep make us enjoy eating…:-)
Regards,
Maha
Hi Mullai,
This recipe sounds like vadai, expect the addition of coconut & baking soda…is there any difference btwn the two?
Hi Mullai,
What is this chutney?Can you please tell me how to do it?
Bhavya, thats Kaara chutney… guess I've posted the recipe, pls check.
Hi Mullai,
Thank you for this wonderful recipe.I made this Bonda during the weekend and was a great hit.You rock!!!
Hi mullai,i have tried two to three dishes from ur postings…but i couldn’t make out well like yours….i got frustrated and stopped trying new one…..one day i saw this recipe and thought of trying it as a last dish of new attempt….but this dish turned out as a great success…..
Mullai, i made bonda this weekend.. it turned out super duper hit.. i have made bonda and vadai for the first time in my life.. haha.. Thank u so much mullai..
Mullai looks crispy & tempting i also prepared the same & posted. what a co-incident…creeeeech…..
Superb Mullai.. easy recipe and as usual fantastic photos..Thanksya
Looks tempting to make one right away.. Good work. Keep it up.. Ur posting has been lagging a little bit nowadays. wish we could see more..
Would love dishes which goes well with chapathi…
very temptingggggggggg……………….. mullai
awwwwwwww……. feel like grabbing one frm the pic…
Cheers
Busy Bee
Delicious snacks!! I make it in same method, except cumin.
Superb Mullai. thanks for this wonderful recipe!!