How to make Mysore Bonda

Mysore Bonda

Mysore Boonda is very popular street snack as well a breakfast item. It is quite similar to Medu Wadas,with the difference being in the shape and a few key seasoning ingredients, majorly being the addition of coconut.
Course Breakfast
Cuisine Indian
Prep Time 10 hours
Cook Time 15 minutes
Total Time 10 hours 15 minutes
Servings 4 people
Calories 339 kcal
Author Anju Bhagnari


  • 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)


  1. Drain the dal and place in a mixer jar.
    Moong Dal for Mysore Bonda
  2. Grind to a smooth and fluffy paste.

  3. Add rice flour, salt, hing, grated ginger, green chillies, salt, black peppercorns and coconut pieces.

  4. Whip it very well with a balloon whisk as this incorporates air in the mixture and makes the bondas airy and light while frying.

    Mysore Bonda step by step
  5. Keep the oil for heating in a thick bottom pan on medium flame.

  6. To check the right temperature for frying, drop a little batter in it. If it comes to the surface instantly, the oil is ready.

  7. Take a tablespoon of the batter in the palm and gently shape it as a ball.

    Mysore Bonda cooking process
  8. If unable to shape bondas, just drop a heaped tablespoon of the batter into the oil.

  9. Slide it into the hot oil and let it fry on medium to low flame.

  10. Depending on the size of the bonda, let it fry till the color changes to light golden brown all over.

    Mysore Bonda
  11. Do not fry only on medium flame else it might remain raw in the center.

  12. Adjust heat to medium-low, on and off.

  13. Fry 2 to 3 bondas in one go.

  14. Ready all the bondas in batches and serve hot with coconut chutney.

    Mysore Bonda Recipe