Mysore Bonda | Mysore Bajji | Bonda Recipe
Mysore bonda, also referred to as Mysore Bajji, is a well-loved South Indian snack crafted from lentils, aromatic herbs, and vibrant spices. These ingredients are skillfully blended to form a dense batter, which is then deep-fried to achieve fritters that are both crispy on the outside and soft, fluffy on the inside.
Ingredients
For Soaking Lentils
- ½ cup urad dal – hulled or husked black gram
- 2 cups water – for soaking
For Bonda Batter
- 4 to 5 tablespoons water or as required for grinding urad dal
- 1 to 1.5 tablespoon Rice Flour or fine semolina or rava – optional
- ½ teaspoon crushed black pepper
- ½ teaspoon cumin seeds
- ½ inch ginger – finely chopped or ½ teaspoon
- 1 green chili – chopped or ½ to 1 teaspoon chopped
- 2.5 to 3 tablespoon chopped fresh coconut
- 8 to 10 curry leaves – chopped
- 1 pinch asafoetida (hing)
- salt as required
- oil as required for deep frying
For Coconut Chutney
- ¼ cup grated coconut – fresh or frozen
- 1 tablespoon roasted chana dal (roasted bengal gram)
- 1 or 2 green chilies – chopped
- 8 to 10 curry leaves fried in 1 or 2 teaspoons oil
- 2 to 3 tablespoons water or as required for grinding coconut
Instructions
Soaking Lentils And Making Batter
- First rinse the urad dal a couple of times in water. Then in a bowl soak the lentils in water for 5 to 6 hours or overnight.
- Later drain all the water. In a mixer-grinder or blender add the lentils and water in parts. Grind or blend to a smooth and fluffy batter. First add 3 tablespoons water and then add more as required.
- Using a silicon spatula take all of the batter in a bowl.
- Whisk the batter briskly for a 2 to 3 minutes with a wired whisk or spoon. This helps in aerating the batter which makes the bonda fluffy and light.
- Mix very well with rice flour, crushed black pepper, cumin seeds, chopped ginger and green chillies, asafoetida, chopped curry leaves, chopped coconut (optional) and salt as required.
Frying Mysore Bonda
- Heat oil for deep frying in a kadai or fryer. Let the oil heat to a moderately hot temperature.
- Using a tablespoon measure or any small to medium-sized spoon, pour the batter in a round shape into the hot oil.
- When one side is lightly crisp and slightly golden, then turn over each bonda.
- Continue to fry the second side until light golden and crisp.
- Fry in medium hot oil till the bonda are crisp and golden turning them over as needed.
- Remove with a slotted spoon and place them on kitchen paper towels to absorb excess oil.
- Fry the remaining batches of bonda in a similar way.
- Serve mysore bonda hot or warm with coconut chutney.
Making Coconut Chutney
- In a small pan, first fry the curry leaves in 1 or 2 teaspoons oil till they get crisp.
- Grind or blend all the ingredients mentioned under the coconut chutney list, together with the fried curry leaves and oil, with water.
- Serve the coconut chutney with the mysore bonda.
Nutrition
Calories: 63kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 88mgPotassium: 16mgFiber: 3gSugar: 1gCalcium: 14mgIron: 1mg
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