This post is also available in: Hindi
As the name suggests, this variety of ‘bonda’ /bajji originated in the city of Mysore. Bonda is the name given to fried fritters. It is also called ulundu boonda because it is made with Urad daal (black gram). Bonda is often confused with medu vada as the base ingredient is the same. The difference comes in a couple of little things. Medu vada necessarily has a hole in the centre that gives it its characteristic appearance. Mysore bonda, on the other hand, is round and fluffy. The batter also has fresh coconut and coarsely ground pepper to make it flavoursome. Also add finely chopped green chilles and ginger to make the taste better. To make this, you need to soak the urad daal overnight and make it into a fine paste without adding too much water. If you batter has extra water, it will make the bondas absorb more oil.
The best accompaniment for Mysore bonda is coconut chutney. If you don’t have the time to grate coconuts, you can also opt for a peanut chutney. Because this is a south Indian snack, don’t forget to serve filter coffee at the end of it. It is perfect for a rainy day but we would say it works for other days too.
- 1 cup Urad Dal (washed and soaked overnight)
- 3 tablespoons Rice Flour
- 1 teaspoon Black Peppercorns (coarsely crushed)
- 1 inch Ginger Piece (grated)
- 2 Green Chillies (chopped)
- 3 tablespoons Fresh Coconut (cut into small pieces)
- 1 pinch Hing
- Salt as per taste
- 3 cups Oil (for deep frying)
- Coconut Chutney (to serve)
Drain the dal and place in a mixer jar.
Grind to a smooth and fluffy paste.
Add rice flour, salt, hing, grated ginger, green chillies, salt, black peppercorns and coconut pieces.
Whip it very well with a balloon whisk as this incorporates air in the mixture and makes the bondas airy and light while frying.
Keep the oil for heating in a thick bottom pan on medium flame.
To check the right temperature for frying, drop a little batter in it. If it comes to the surface instantly, the oil is ready.
Take a tablespoon of the batter in the palm and gently shape it as a ball.
If unable to shape bondas, just drop a heaped tablespoon of the batter into the oil.
Slide it into the hot oil and let it fry on medium to low flame.
Depending on the size of the bonda, let it fry till the color changes to light golden brown all over.
Do not fry only on medium flame else it might remain raw in the center.
Adjust heat to medium-low, on and off.
Fry 2 to 3 bondas in one go.
Ready all the bondas in batches and serve hot with coconut chutney.