Mysore Bonda is one of those snacks that brings back memories of rainy evenings and hot chai. Unlike the softer medu vada, these fritters have a slightly denser bite and a wonderful flavor from the black pepper and curry leaves mixed right into the batter. The cashews add little pockets of richness, and the coconut brings a gentle sweetness that balances the heat from the green chili.
I first learned to make these from my neighbor who would bring a plate over whenever she made a batch, and now I find myself doing the same. The batter comes together quickly after the dal soaks, and the frying goes faster than you might think.
About the Recipe
You should try this recipe because it delivers restaurant quality snacks at home with ingredients you probably already have in your pantry. The technique is straightforward, and once you get the batter consistency right, the rest practically takes care of itself. These bondas stay crispy on the outside while remaining tender inside, which makes them incredibly satisfying to eat.
They also work well for gatherings because you can prep the batter ahead and fry them just before serving. The combination of textures from the crunchy cashews and soft coconut keeps every bite interesting without being complicated.
Why you will love this recipe
These bondas hit that sweet spot between effort and reward. The urad dal batter needs only a small amount of water to grind, so you get a thick consistency that holds together beautifully in hot oil. The crushed black pepper adds a gentle warmth that builds slowly rather than overwhelming your palate right away. I like how a handful of chopped curry leaves brings an earthy aroma that fills the kitchen as they fry.
The rice flour in the batter helps create that signature crispy shell, and the asafoetida rounds out the flavor with a subtle savory note. Because the bondas are small, they cook through quickly and stay light rather than greasy. They taste best when they are still warm, with the cashews slightly toasted and the edges deeply golden.
Cooking Tips
Do not skip the soaking step, because it softens the dal and makes grinding much easier. When you grind the batter, add water slowly so you do not end up with a runny mixture that will not hold its shape. The batter should be thick enough to drop from a spoon in a lump rather than spreading out.
Keep the oil at medium heat throughout frying, because too hot will brown the outside before the inside cooks, and too cool will make them absorb excess oil. I always fry a test bonda first to check the temperature and adjust if needed.
Serving and Storing Suggestions
This recipe makes about twelve to fifteen bondas, enough to serve four people as a snack. The total time from start to finish is around one and a half hours, with most of that being the soaking period. Serve them hot with coconut chutney, tomato chutney, or even a simple yogurt dip. They taste best fresh but can be stored in an airtight container for up to one day. Reheat them in an oven or air fryer to restore some of the crispness rather than microwaving, which tends to make them soft.
Similar Recipes
- Medu Vada
- Masala Vada
- Paruppu Vadai
- Mangalore Bonda
- Ulundu Vadai
Nutrient Benefits
Urad dal provides a good amount of protein and fiber, which helps keep you feeling satisfied longer. The cashews add healthy fats along with minerals like magnesium and zinc. Curry leaves bring antioxidants and may support digestion, while black pepper can improve nutrient absorption. Because these bondas are fried, they are higher in calories, so enjoy them in moderation as part of a balanced meal. Pairing them with chutney adds vitamins from fresh ingredients like tomatoes or coconut.
Mysore Bonda
Ingredients
- 1/2 cup Dry Urad Dal
- 3 Black Peppercorns crushed
- 2 tbsp Coconut chopped
- 1/4 tsp Asafoetida Powder
- 1 Green Chilli finely chopped
- 1 tsp Rice Flour
- few Curry Leaves chopped
- 2 tbsp Cashew Nuts broken
- 1 cup Oil
- as per taste Salt
Instructions
- Soak the Urad Dal for at least 1 hour.
- Wash and drain the dal.
- Add 2 tblsp of water and grind to a smooth batter.
- Transfer to a big bowl and add all the other ingredients.
- Heat oil in a frying pan over medium flame.
- Drop small portions of the batter into the hot oil and fry until golden brown.
- Remove and drain any excess oil.
- Serve with chutney of choice.
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Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to four hours ahead and keep it covered in the refrigerator. Bring it back to room temperature and give it a gentle stir before frying, because it may thicken slightly as it sits.
Why are my bondas breaking apart in the oil?
The batter is likely too thin or watery. The consistency should be thick and sticky, almost like a soft dough. Add a tablespoon of rice flour or urad dal flour if the batter feels loose.
Can I bake these instead of frying?
Baking will give you a different texture, more cake like than crispy. If you prefer a lighter option, you can try an air fryer at around 180 degrees Celsius for about ten to twelve minutes, flipping halfway through.
What is the best oil to use for frying?
Any neutral oil with a high smoke point works well, such as vegetable oil, sunflower oil, or peanut oil. Avoid oils with strong flavors like olive oil, because they will change the taste of the bondas.
How do I know when the oil is hot enough?
Drop a tiny bit of batter into the oil. If it sizzles and rises to the surface within a few seconds without browning immediately, the temperature is right. If it sinks and does not bubble, the oil needs more time to heat.
1 comment
good