4.8 from 51 votes
Mysore Bonda Recipe | Mysore Bajji
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.
Prep Time
8 hrs
Cook Time
mins
Total Time
8 hrs 30 mins
Servings: 14 Mysore Bonda
Calories: 63 kcal
Course:
Snacks
Cuisine:
Indian
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.
Cup of Yum
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
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
% 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.