Snack

Mysore Bonda

Name: Mysore Bonda
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup urad dal split, husked; 2 tbsp rice flour; 10 g ginger grated; 2 pcs green chili finely chopped; 10 pcs curry leaf finely chopped; 1 tsp cumin seed; 0.25 tsp asafoetida; 1 tsp salt; 0.25 tsp baking soda; 0.25 cup water; 4 cup vegetable oil

These savory, crispy fritters are a popular snack from South India, traditionally made with urad dal. They are light, fluffy, and seasoned with ginger, green chilies, and curry leaves. Perfect with coconut chutney or sambar.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 4
Difficulty: Medium

VeganVegetarianGluten-free

Mise en place

Ingredients

1 cupurad dal, split, husked
2 tbsprice flour
10 gginger, grated
2 pcsgreen chili, finely chopped
10 pcscurry leaf, finely chopped
1 tspcumin seed
0.25 tspasafoetida
1 tspsalt
0.25 tspbaking soda
0.25 cupwater
4 cupvegetable oil

Equipment

deep pan · slotted spoon · paper towels · blender · large bowl

The method

Step by step

1
Rinse the urad dal thoroughly under cold water, then soak it in fresh water for at least 3 hours or overnight.
About 3 hr
Cook’s note: Soaking ensures the dal softens and grinds smoothly.
2
Drain the soaked urad dal completely and transfer it to a blender or wet grinder.
3
Add the water to the dal and grind it into a very smooth, thick, and fluffy batter.
About 10 min
Cook’s note: Avoid adding too much water; the batter should be thick enough to hold its shape.
4
Transfer the batter to a large mixing bowl. Add the rice flour, grated ginger, chopped green chilies, chopped curry leaves, cumin seeds, asafoetida, salt, and baking soda.
About 2 min
5
Mix all the ingredients thoroughly with your hands or a spoon until well combined.
About 1 min
Cook’s note: Ensure the baking soda is evenly distributed for uniform puffiness.
6
Heat the vegetable oil in a deep pan or kadai over medium heat until it reaches about 170-180°C (340-350°F).
About 5 min
Cook’s note: A small drop of batter should sizzle and rise immediately when dropped into the hot oil.
7
Carefully drop small spoonfuls of the batter into the hot oil, or use your fingers to pinch off small portions and drop them in.
About 5 min
Cook’s note: Do not overcrowd the pan; fry in batches to maintain oil temperature.
8
Fry the bonda, turning occasionally, until they are golden brown and crispy on all sides.
About 8 min
Cook’s note: The bonda should be cooked through and light inside.
9
Remove the fried bonda with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 2 min
10
Serve the Mysore Bonda hot with coconut chutney or sambar.

Keep it good

Storage

Store leftover Mysore Bonda in an airtight container at room temperature.

Reheating

Reheat in an air fryer or oven at 180°C (350°F) until crispy.