Delicious Mysore Bonda a fried protein rich snack made with urad dal, coconut, green chilies and cilantro goes well coffee or tea.
Nature comes back to her original form; it is sunny day today even though it is cold. Last week it is really foggy in the morning and cloudy in the afternoon, hard to get a glimpse of sun.
When climate is really nice sipping tea or coffee with Mysore bonda is awesome
. If you like fried goodies, then you will love this Mysore bonda, as it is made with split black gram/ urad dal, herbs and spices. It is delicious and also a filling snack.
What is Bonda ?
Bonda is round shaped South Indian fritters, usually made with filling like potato. Some time it is made with leftover dosa batter and chana dal; and is usually served as tea time snack or served along with breakfast like dosa or pongal. I have tried batata vada and Maharashratian version of bonda earlier. Also tried kara vadai which is closest cousin of bonda.
This recipe is adapted from a restaurant in Mysore, which I saw in a cookery show with Hotel chef showing how to make it, I was planning to make it for long time, however never got a chance until now.
Mysore is a third largest city in Karnataka state and used to the capital of Mysore state earlier. It has lot of history and uniqueness attach to it. I have been hooked to its cuisine and culture.
Mysore is in wish list to visit and enjoy the beauty of that place. I don’t know when I will able to full fill.
When I first saw the recipe of Mysore Bonda I realized that it is similar to Uzhunuvada: urad dal fritters which my mom used to make. However there is a difference, in uzhunnuvada, there is no coconut, coriander leaves/cilantro and asafeotida .
But there is curry leaves and ginger and green chili. Mysore bonda has everything; I wondered how the chopped coconut pieces behave in the Mysore bonda. Trust me it adds a nice crunch when you bite it into the Mysore bonda.
Also shape of uzhunuvada is like a donut where as mysore bonda is spherical balls.
How to serve Bonda ?
I served warm delicious Mysore bonda with coconut chutney, my kiddos enjoyed with little ketchup. Hubby was so hooked that he skipped his dinner and had Mysore bonda. He told me that he loved it. I too fell in love with them.
Anything with coconut is my weakness, hard to resist trying them. Next in my list is to make coconut obattu.
Give it try and you will like it. Here comes the recipe. I can say it is authentic as it is served in restaurant that serves traditional Mysore cuisine
- 2 cup Urad dal/ Uzhunnu/ spilt black gram
- 3 green chili chopped finely
- 1 teaspoon salt
- ½ cup coconut chopped into small pieces
- 3 tablespoon of coriander leaves/c ilantro chopped finely
- 2 sprig of curry leaves
- ¼ teaspoon Asafetodia
- 2 ½ tablespoon chopped ginger
- 2 cup peanut oil/ or oil of your choice.
- Water for soaking and grinding the urad dal
- Soak the urad dal/spilt black gram for 5 hours in 5 cups of water.
- After 5 hours grind it into a fine paste adding little water about 1 tablespoon at a time. Make sure to grind it into thick paste so that you will able to hold the shape.
- To this ground paste add chopped curry leaves, cilantro leaves, green chili, ginger and coconut pieces, along with salt and asafetoida.
- Mix well to combine everything.
- Heat oil in thick bottomed pan until it reaches 350F or medium heat.
- Dip your hand in water and shape the dough it into a large lemon sized balls.
- And drop carefully into hot oil.
- Flip in between so that it will cook uniformly. Remove from the oil
- until it becomes golden brown color. It takes about 13 minutes.
- Remove it from oil drain excess oil in a kitchen towel.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.