mysore bonda recipe | mysore bajji recipe | ulundu bonda recipe

11

mysore bonda recipe | mysore bajji recipe | ulundu bonda recipe with detailed photo and video recipe. popular south indian deep fried crispy snack prepared from split black gram and other herbs. this deep fried fitter recipe is typically served for breakfast and is served with idli or dosa with sambar and choice of chutney.
mysore bonda recipe
mysore bonda recipe | mysore bajji recipe | ulundu bonda recipe with step by step photo and video recipe. uddina bonda or mysore bonda is a popular snack from south indian state karnataka. having said that, it is also is also wide appreciated in other south indian states too. mysore bajji can either be served with sambar or coconut chutney. also it is best served with idli as side dish.

this bonda recipe has very similar attributes to medu vada recipe which is again prepared with split black gram batter. however, the main difference between these two recipes is the shape. in addition, medu vada does is entirely made from urad dal batter and no rice flour is added. where as in mysore bonda rice flour is must which helps to attain proper shape and gives crispiness. having said that, adding rice flour to medu vada does not spoil its taste.

mysore bajji recipe

furthermore, some important tips and suggestions for a perfect crispy mysore bajji recipe. firstly, i have not added baking soda to this recipe, however adding a pinch of baking soda to this recipe would yield good results. secondly, after the urad dal is grounded do not keep it  to ferment. the batter has to be immediately deep fried, otherwise the batter may turn slightly watery. lastly, i have added green chillies to the grounded batter for a spicy mysore bonda. however, skip it if you are serving it to kids or if you do not like spicy mysore bajji.

finally i would like to highlight my other snack recipes collection with this post. it includes, goli baje, instant chakli, butter murukku, vegetable bonda, palak medu vada, instant rava vada, onion pakoda, palak pakoda and stuffed bread roll recipe. in addition do visit my other recipe collection board like,

mysore bonda or mysore bajji video recipe:

recipe card for mysore bonda or mysore bajji recipe:

mysore bonda recipe | mysore bajji recipe | ulundu bonda recipe
 
Prep time
Cook time
Total time
 
easy mysore bonda recipe | mysore bajji recipe | ulundu bonda recipe
Author:
Recipe type: snacks
Cuisine: karnataka
Serves: 12 bondas
Ingredients
  • ½ cup urad dal
  • water to soak
  • 1 tbsp rice flour
  • 1 inch ginger, finely chopped
  • few curry leaves, finely chopped
  • 1 green chili, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • ½ tsp pepper, crushed
  • salt to taste
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. firstly, in a large bowl soak urad dal for 2 hours.
  2. further drain off the water completely and transfer to the blender.
  3. blend the urad dal to thick and fluffy paste adding water as required.
  4. transfer the batter to a large mixing bowl.
  5. further add rice flour, ginger, chili, curry leaves, coriander leaves, pepper and salt.
  6. mix well making sure everything is combined well.
  7. dip your finger in water and scoop out the batter. wet hands prevents batter from sticking to hands. alternatively use spoon.
  8. slowly push the batter from thumb to drop the batter into hot oil.
  9. immediately as the batter falls into oil, the batter turns to get round shape. if not, the oil is not hot.
  10. stir occasionally, fry the mysore bondas on medium flame.
  11. fry till they mysore bonda turns golden brown.
  12. immediately, drain off the bondas onto kitchen towel to remove excess oil.
  13. finally, serve hot mysore bonda with chutney and tea as a evening snacks.


how to make mysore bonda with step by step photo:

  1. firstly, in a large bowl soak urad dal for 2 hours.
    mysore bonda recipe
  2. further drain off the water completely and transfer to the blender.
    mysore bonda recipe
  3. blend the urad dal to thick and fluffy paste adding water as required.
    mysore bonda recipe
  4. transfer the batter to a large mixing bowl.
    mysore bonda recipe
  5. further add rice flour, ginger, chili, curry leaves, coriander leaves, pepper and salt.
    mysore bajji recipe
  6. mix well making sure everything is combined well.
    mysore bajji recipe
  7. dip your finger in water and scoop out the batter. wet hands prevents batter from sticking to hands. alternatively use spoon.
    mysore bajji recipe
  8. slowly push the batter from thumb to drop the batter into hot oil.
    mysore bajji recipe
  9. immediately as the batter falls into oil, the batter turns to get round shape. if not, the oil is not hot.
    mysore bajji recipe
  10. stir occasionally, fry the mysore bondas on medium flame.
    ulundu bonda recipe
  11. fry till they mysore bonda turns golden brown.
    ulundu bonda recipe
  12. immediately, drain off the bondas onto kitchen towel to remove excess oil.
    ulundu bonda recipe
  13. finally, serve hot mysore bonda with chutney and tea as a evening snacks.
    mysore bajji recipe


notes:

  • firstly, do not over soak urad dal as the bondas will not turn crispy.
  • adding rice flour makes bonda more crispy and tasty.
  • also, add water little by little while grinding to thick batter.
  • finally, mysore bondas taste great when served hot with chutney and sambar.

RELATED ARTICLES


SUBSCRIBE TO OUR RECIPES

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

11 COMMENTS

  1. hi ..quick and easy recipe. I wanted to know whether v can store the batter in d refrigerator so that I can prepare the bondas in d morning…

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: