

A scrumptious and filling snack mysore bonda on a rainy day tastes simply heaven.It so happened that we had a small get together at our apartment and each one came up with a different food item .I made mysore bonda and everyone liked it to the core.Somehow I managed to grind the batter to perfection and that is the secret here.My mom is always particular about the batter and I have seen her preparing the batter with extra care every time she makes it. Mysore bonda is similar to Methu Vada or Ulundu Vada except for the fact that it has fresh coconut pieces and black pepper corns and it is round in shape.The other day I made Bonda Soup with the bonda the recipe of which I will be posting soon.So next time when you are in mood for some crunchy snack, do make this and let me know.This is how I made it.


Prep Time | 30 minutes |
Cook Time | 10 minutes |
Servings |
piece
|
- 1 cup urad dal -
- 1 tsp black pepper -
- 1 Chilly Green -
- 1/2 tsp Cumin seeds / Jeera -
- 2 tsp coconut - Fresh bits
- 1 Inch ginger -
- 1 Sprig curry leaves -
- To Taste salt
- Oil(for deep frying)
Ingredients
|
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- Soak urad dal in water along with a green chilli for half an hour.
- Put it in a blender alongwith ginger.
- Grind to a smooth batter.
- Add to the batter salt, cut pieces of coconut,pepper corns,cumin,curry leaves and asafoetida.
- Heat oil in a kadai and make balls and put them in hot oil.
- You can add 3-4 balls at a time.
- Fry till golden brown and take them out.
- Drain in a tissue paper to absorb excess oil.
- Serve hot with coconut chutney.
Notes
If you find the bondas are drinking too much oil add a teaspoon of rice flour to the batter and make balls.
You can also add pepper powder instead of pepper corns.
Keep the flame low otherwise bondas will be uncooked on the inside and blackish on the outside.