Mysore Bonda Recipe | Mysore Bajji
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4.8
51 reviews
Excellent
Mysore Bonda Recipe | Mysore Bajji
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Mysore Bonda also known as Mysore Bajji is a popular South Indian snack made with lentils, fresh herbs and vibrant spices. The ingredients are combined to create a thick batter, and are then deep fried to make crisp, soft and fluffy fritters.
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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.
Notes
- Use urad dal that is fresh and not aged or old. Aged urad dal will take a lot of time while grinding or blending the batter and the bonda won't be nicely soft and fluffy.
- Do not make the batter thin. The batter has to be thick but flowing. Thin batter makes for flat bonda and soak up a lot of oil.
- Rice flour is optional and can be omitted. In case if the batter has a medium consistency, then add rice flour or finer rava (semolina or suji) to thicken it.
- The spices, herbs and seasonings can be omitted or reduced according to your taste preferences.
- This bonda recipe is made without onions. But you can add about ¼ cup chopped onions to the batter.
- While frying, ensure that the oil is medium hot. Oil which is warm or not hot enough will make the bonda absorb a lot of oil. Oil which has become very hot, will make the mysore bonda quickly browned from outside with undercooked center.
- Both the recipes of bonda and coconut chutney can be scaled to make a big batch for get togethers or parties.
- Note that the approximate nutrition info is for 1 mysore bonda.
Nutrition Information
Show Details
Serving
1mysore bonda
Calories
63kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
88mg
(4%)
Potassium
16mg
(0%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
45IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
13mg
Vitamin B6
1mg
Vitamin C
25mg
(28%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
14mg
(1%)
Vitamin B9 (Folate)
135µg
Iron
1mg
(6%)
Magnesium
3mg
Phosphorus
6mg
Zinc
1mg
Nutrition Facts
Serving: 14Mysore Bonda
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1mysore bonda | |
| Calories | 63kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 88mg | 4% |
| Potassium | 16mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 13mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 25mg | 28% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 14mg | 1% |
| Vitamin B9 (Folate) | 135µg | |
| Iron | 1mg | 6% |
| Magnesium | 3mg | 1% |
| Phosphorus | 6mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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