wellhealthorganic.com Bonda: Mysore Bonda, also known as Mysore Bajji, is a beloved South Indian snack characterized by its blend of lentils, aromatic herbs, and vibrant spices. This culinary delight entails a meticulous process where these ingredients amalgamate into a thick batter, ultimately resulting in fritters that boast a delightful combination of crispiness, softness, and fluffiness.
Bonda
Preparation Time: 8 hours
Cooking Time: 30 minutes
Total Time: 8 hours and 30 minutes
Cuisine: Karnataka, South Indian, Tamil Nadu
Course: Snacks
Dietary Preference: Vegan
Difficulty Level: Moderate
Ingredients:
For soaking lentils:
- ½ cup urad dal (hulled or husked black gram)
- 2 cups water (for soaking)
For Bonda batter:
- 4 to 5 tablespoons water (or as needed for grinding urad dal)
- 1 to 1.5 tablespoons Rice Flour (or fine semolina or rava – optional)
- ½ teaspoon crushed black pepper
- ½ teaspoon cumin seeds
- ½ inch ginger
- 1 green chili
- 2.5 to 3 tablespoons chopped fresh coconut
- 8 to 10 curry leaves (chopped)
- 1 pinch asafoetida (hing)
- Salt (as required)
- Oil (for deep frying)
Also Read: Dahi Puri
For coconut chutney:
- ¼ cup grated coconut (fresh or frozen)
- 1 tablespoon roasted chana dal
- 1 or 2 green chilies (chopped)
- 8 to 10 curry leaves (fried in 1 or 2 teaspoons oil)
- 2 to 3 tablespoons water
Instructions:
Soaking Lentils and Making Batter:
- Rinse the urad dal thoroughly in water a couple of times. Then, soak the lentils in water for 5 to 6 hours or overnight in a bowl.
- After soaking, drain all the water. In a mixer-grinder or blender, add the lentils and water in parts. Grind to a smooth and fluffy batter. Initially, add 3 tablespoons of water and adjust as needed.
- Transfer the batter into a bowl using a silicon spatula.
- Vigorously whisk the batter for 2 to 3 minutes with a wired whisk or spoon to aerate it, ensuring the Bonda turns out fluffy and light.
- Mix well with rice flour, crushed black pepper, cumin seeds, chopped ginger, green chilies, asafoetida, chopped curry leaves, chopped coconut (optional), and salt to taste.
Frying Mysore Bonda:
- Preheat oil in a kadai or fryer until it reaches a moderate heat for deep frying.
- Using a tablespoon or any small to medium-sized spoon, pour the batter into the hot oil in a round shape.
- Fry until one side is lightly crisp and slightly golden, then turn over each Bonda.
- Continue frying until both sides are light golden and crisp.
- Fry in medium-hot oil until the Bonda are crisp and golden, turning them over as needed.
- Remove them using a slotted spoon and place them on kitchen paper towels to soak up any excess oil.
- Fry the remaining batches of Bonda similarly.
- Serve Mysore Bonda piping hot or warm alongside coconut chutney.
Making Coconut Chutney:
- In a small pan, fry the curry leaves in 1 or 2 teaspoons of oil until they become crisp.
- Grind or blend all the ingredients mentioned under coconut chutney along with the fried curry leaves and oil, adding water as required.
- Pair the Mysore Bonda with coconut chutney for a delightful combination.
Also Read: Indian Dinner Recipes veg
Notes:
- Use fresh urad dal; aged urad dal will result in longer grinding time and less fluffy Bonda.
- Maintain a thick but flowing batter consistency; thin batter yields flat Bonda and absorbs more oil.
- Rice flour is optional; add it if the batter is of medium consistency to thicken it.
- Adjust spices, herbs, and seasonings according to taste preferences.
- Onions can be added to the batter for variation.
- Ensure the oil is moderately hot for frying to prevent excessive oil absorption or uneven cooking.
- Both Bonda and coconut chutney recipes can be scaled up for gatherings or parties.
- Nutritional information provided is approximate and per Bonda.