Mysore Bonda
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
Store leftover Mysore Bonda in an airtight container at room temperature.
Reheat in an air fryer or oven at 180°C (350°F) until crispy.
More recipes
All recipesdinner
Manhattan Supper Soup
A hearty and comforting one-pot meal featuring ground beef and a medley of vegetables like cabbage, carrots, and potatoes. This soup simmers in a rich tomato and beef broth, making it a complete and satisfying supper.
1 hr 30 min 356 kcalmain course
Vegetable Fried Rice
This quick and flavorful vegetable fried rice is a perfect weeknight meal. It's packed with colorful vegetables and savory seasonings, making it a satisfying vegetarian option. Using day-old rice is key for the best texture.
25 min 372 kcalmain course
Gado Gado with Peanut Sauce
This vibrant Indonesian-inspired salad features a medley of blanched vegetables and tofu, all brought together with a rich and savory peanut sauce. It's a satisfying and fresh meal that can be enjoyed warm or at room temperature.
50 min 492 kcallunch
Nourishing Vegan Buddha Bowl
This vibrant Buddha bowl features roasted sweet potatoes, crisp chickpeas, and fresh greens, all brought together with a creamy tahini dressing. It's a satisfying and wholesome meal packed with plant-based goodness.
50 min 794 kcalside dish
Pyzy
Pyzy are traditional Polish potato dumplings, known for their chewy texture and hearty nature. Made from a mix of raw and cooked potatoes, they are often served as a side dish with meat or a main course with fried bacon and onion.
50 min 260 kcalmain course
Polpette al Sugo
These tender Italian meatballs simmered in a rich tomato sauce are a classic comfort food. Serve them with pasta, polenta, or crusty bread for a satisfying meal. This recipe focuses on simple, authentic flavors.
1 hr 15 min 547 kcalmain course
Gorkhali Lamb
Gorkhali Lamb is a robust and flavorful Nepalese curry, featuring tender lamb slow-cooked in a rich, aromatic tomato and onion gravy. This dish is known for its deep, complex spices and comforting warmth, perfect for a hearty meal.
2 hr 25 min 736 kcal