Mysore bonda is a popular South Indian deep-fried snack made from urad dal batter. These round, crispy on the outside, and fluffy on the inside dumplings are seasoned with spices like green chilies, ginger, and curry leaves, creating a savory and flavorful snack. They’re often served with coconut chutney or sambar and are a delightful treat for any occasion, from tea-time cravings to festive gatherings.
Here’s a detailed recipe to make Mysore bonda:
Ingredients:
- 1 cup urad dal (black gram)
- 1-2 tablespoons rice flour
- 1-2 tablespoons semolina (optional)
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- A sprig of curry leaves, finely chopped
- A pinch of asafoetida (hing)
- 1 tablespoon chopped coriander leaves (optional)
- Salt to taste
- Oil for deep frying
Instructions:
- Preparing the Batter:
- Wash the urad dal thoroughly and soak it in water for about 3-4 hours.
- Drain the water and grind the urad dal to a smooth paste using minimal water. The batter should be thick and fluffy.
- Transfer the batter to a mixing bowl. Add rice flour, semolina (if using), chopped green chilies, grated ginger, chopped curry leaves, asafoetida, chopped coriander leaves (if using), and salt to taste.
- Mix everything well. The batter should have a dropping consistency, not too thick nor too runny.
- Frying the Bonda:
- Heat oil for deep frying in a heavy-bottomed pan or kadai on medium heat.
- Once the oil is hot, wet your fingers or hand with water. Take a small portion of the batter and shape it into a round ball (about the size of a small lemon) using your fingers. Make sure the edges are smooth.
- Gently slide the shaped bonda into the hot oil. You can fry multiple bondas depending on the size of your frying pan, but do not overcrowd.
- Fry the bondas on medium heat, turning occasionally, until they turn golden brown and crispy on all sides. Ensure they cook evenly.
- Once done, remove the bondas using a slotted spoon and place them on a kitchen towel or paper towel to remove excess oil.
- Serve:
- Serve the Mysore bonda hot with coconut chutney, sambar, or any chutney of your choice.
Tips:
- Make sure the batter is well fermented for better taste and texture.
- Adjust the spiciness by adding or reducing the number of green chilies.
- Maintain the oil temperature; frying on medium heat ensures even cooking.
Enjoy your homemade crispy and fluffy Mysore bonda!
