Mysore bondas

By: Manjula Jain

Serving : 4 people
Total Time :20 minutes

Rate this recipe:

5 from 1 vote

Mysore bondas

Mysore bondas are south indian fried dumplings dish made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney.

Mysore Bonda

Ingredients

  • 1 cup all purpose flour maida, plain flour
  • 1/4 cup rice flour
  • 1 tsp salt 1
  • 1/2 tsp baking soda
  • 1/2 tsp cumin seeds jeera
  • 1/2 cup yogurt, dahai sour curd works best
  • 3/3 cup water
  • 1 tsp finely chopped ginger
  • 1 tbsp finely chopped green chilies
  • 2 tbsp finely chopped cilantro hara dhania

Oil to fry

Instructions

  • To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
  • Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
  • Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
  • Mysore bond a should be crispy from outside and should be soft inside.

Notes

Serve them with coconut Chutney.
You will also enjoy Rava Idli another quick South Indian dish.
Mysore Bonda

Mysore bondas

Mysore bondas are south indian fried dumplings dish made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 cup all purpose flour maida, plain flour
  • 1/4 cup rice flour
  • 1 tsp salt 1
  • 1/2 tsp baking soda
  • 1/2 tsp cumin seeds jeera
  • 1/2 cup yogurt, dahai sour curd works best
  • 3/3 cup water
  • 1 tsp finely chopped ginger
  • 1 tbsp finely chopped green chilies
  • 2 tbsp finely chopped cilantro hara dhania

Oil to fry

Instructions
 

  • To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
  • Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
  • Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
  • Mysore bond a should be crispy from outside and should be soft inside.

Notes

Serve them with coconut Chutney.
You will also enjoy Rava Idli another quick South Indian dish.
Tried this recipe?Let us know how it was!

Exploring the Delights of Mysore Bonda: A Flavorful South Indian Treat 

Originating from the vibrant culinary landscape of South India, Mysore bonda is a delectable snack cherished for its crispy exterior and soft, fluffy interior. This beloved dish is a favorite among locals and has gained popularity worldwide for its irresistible taste and unique texture. Traditionally served as a tea-time snack or as part of a festive spread, Mysore bonda captivates food enthusiasts with its distinct flavors and comforting appeal.



Directions: 

To embark on the delightful journey of preparing Mysore bonda, follow these simple steps:

  • Gathering Ingredients: Start by assembling the necessary ingredients. You’ll need urad dal (black gram lentils), rice flour, finely chopped green chilies, chopped cilantro (coriander leaves), ginger paste, salt, and asafoetida (hing).
  • Preparing Batter: Begin by soaking urad dal in water for a few hours. Once soaked, drain the water and grind the urad dal into a smooth paste using minimal water. Transfer the paste into a mixing bowl and add rice flour, chopped green chilies, cilantro, ginger paste, salt, and a pinch of asafoetida. Mix the ingredients thoroughly to form a thick batter.
  • Frying Bonda: Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, take small portions of the batter and gently drop them into the oil using your fingers or a spoon. Fry the bondas until they turn golden brown and crispy on the outside, ensuring they are evenly cooked.
  • Draining Excess Oil: Once fried to perfection, remove the bondas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • Serve Hot: Your crispy and fluffy Mysore bondas are now ready to be served. Enjoy them hot with coconut chutney or a tangy tomato sauce for a delightful culinary experience.


Tips: 

  • For best results, ensure the consistency of the batter is thick enough to hold its shape when dropped into the hot oil.
  • Adding a pinch of baking soda to the batter can enhance the fluffiness of the bondas.
  • Use freshly ground urad dal for optimal taste and texture.


Variations: 

  • Spice it up by adding grated carrots to the batter for extra flavor and crunch.
  • Experiment with different spices such as cumin seeds or curry leaves to customize the taste according to your preference.
  • For a healthier twist, try air-frying the bondas instead of deep-frying them.


Suggestions: 

  • Serve Mysore bonda as a delightful appetizer or snack during gatherings or festive occasions.
  • Pair it with a piping hot cup of masala chai or filter coffee for an authentic South Indian culinary experience.
  • Garnish with freshly grated coconut or chopped cilantro for added visual appeal.

FAQs: 



Q: Can I use store-bought rice flour instead of grinding rice at home?

A: Yes, you can use store-bought rice flour as a convenient alternative to grinding rice at home. However, freshly ground rice flour may yield better results in terms of texture and flavor.



Q: Can I make the batter in advance and fry the bondas later?

A: While it’s best to fry the bondas immediately after preparing the batter to retain their crispiness, you can refrigerate the batter for a few hours before frying. Just ensure to bring the batter to room temperature before frying.



Q: Can I freeze leftover bondas for later consumption?

A: Yes, you can freeze leftover bondas in an airtight container for up to a month. When ready to enjoy, simply reheat them in a preheated oven until heated through.

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

Comments

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    Vinodhini
    December 17, 2017 at 7:36 am

    Dear Ma’am,
    I tried out ur mysore bonda receipe…it came out soo well……. delicious….My hubby loves mysore bondas frm SLV, Bangalore…….Am really happy he loved the receipe……Thq sooo much..

      Manjula Jain
      December 18, 2017 at 2:48 am

      Vinodhini, Thank you

    pranu
    December 4, 2017 at 11:11 pm

    Yumy Mysore bonda.Very delicious.Nice posts.Thanks for sharing.

      Manjula Jain
      December 21, 2017 at 12:01 pm

      Thank you I appreciate

    Khushbu jain
    August 14, 2017 at 9:15 am

    Supperrbb recipe mam.. I tried it tonight.. It ws yummiieeee.. Ma husband ws feeling very proud of me.. As it came similar as he had once in mysore on his business trip.. Thank u for such an wonderful recipe…

      Manjula Jain
      August 14, 2017 at 10:05 pm

      Khushbu, thank you, it is always good to hear that.

    Emelita D. Lambert
    March 22, 2017 at 10:14 pm

    WE lOVE YOUR SIMPLE AND EASY TO FOLLOW RECIPE. Thank You so much!

    Patricia
    March 22, 2017 at 6:26 pm

    Can’t wait to try ur recipes Thank you
    Now need to stick up my pantry..Will let you know how all turns out..looks so Health n good..my Friend told me of you N S Neelakaandan

      Manjula Jain
      March 22, 2017 at 9:27 pm

      Patricle, will love to know the result, enjoy!

    shehnaz
    November 26, 2016 at 12:02 pm

    Love u aunty
    all recipes awesome nd yr way to explaining amazing

    Asha
    November 18, 2016 at 1:45 am

    Madam while fryingbondas are sticking to each other how to fry them seperately

      Manjula Jain
      November 29, 2016 at 1:35 am

      Asha, may be oil was not hot enough

    Mohini Raj
    November 13, 2016 at 9:30 pm

    Hi Mam, those bondas were yummy, couldn’t stop eating, but found them very oily, can you please suggest something.

      Manjula Jain
      November 15, 2016 at 1:18 am

      Mohini, two reason oil was not hot enough or batter was too soft.

    Anupamavijayakumar
    July 27, 2016 at 2:03 am

    After so many try & error only ur method works out really well ???????????? thank you……!! It’s cums out really well.

      Manjula Jain
      July 27, 2016 at 11:29 pm

      Anupamavijayakumar, thank you, it always good to hear that.

    farah
    July 2, 2016 at 7:31 pm

    Is there any substitute for rice flour?

    Saroj
    July 2, 2016 at 5:52 am

    Thanks ma’am your Mysore Bonda recipe is just delicious.

      Manjula Jain
      July 2, 2016 at 2:40 pm

      Saroj, Thank you

    Sudarsana Arun Kumar
    June 19, 2016 at 2:46 am

    I have tried many of your recipes and had come out well. Please let me know the recipe of the stuffing inside the bonda

    Sneha
    May 24, 2016 at 4:32 am

    Thank you so much ma’am for sharing such a yummy recipes to us.

    indrani
    April 22, 2016 at 7:28 am

    thanks manjulaji bondas r very soft and spicy u r marvellous

    Shalaka
    March 25, 2016 at 9:20 am

    Dear Manjula, love your recipes, remind me of my time spent in Bangalore.
    Thank you very much, the bondas turned out awesome and the family ate up every single one that I made. Very soft, very delicious.

    anusha
    January 16, 2016 at 11:36 pm

    thank u soo much for such wonderful recipies…
    hey, will u post kunda recipies…
    waiting for ur reply:)

      Manjula Jain
      January 19, 2016 at 3:52 pm

      Anusha, give me some recipes name

    Aruna
    January 11, 2016 at 6:42 am

    Hi manual, tried ur mysore bonda recipe. Bondas are not coming in round shapes. Pls advise , how to make round round bonda.
    Thx

      Manjula Jain
      January 11, 2016 at 7:07 pm

      Aruna, May be the batter is too soft

    Deepa
    December 17, 2015 at 1:14 am

    Hello Mam,

    I tried your recipe it turned out delicious and crispy everyone liked it.

    Thank you so much for the wonderful recipe

    sravan
    October 17, 2015 at 4:08 am

    I, m from u.s . I, too made these bondas at my first attempt only these were so delicious so t.q ..manjula madam for sharing these recipes

    Fathima Ansara
    October 12, 2015 at 8:55 am

    Will try mysore bondas soon. Looks so yummy

    Corrie
    October 12, 2015 at 8:19 am

    Hello. Staying in South Africa and just love Indian food. Thanks for all the recipes

    Lavanya
    October 12, 2015 at 7:57 am

    Hi, Aunty, Plain flour means what

      Manjula Jain
      October 12, 2015 at 2:35 pm

      Lavanya, plain flour is maida or all-purpose flour.

    Mona
    July 15, 2015 at 8:18 am

    Hello
    Auntie how r u. I like ur recipes thanks

      Mona
      July 15, 2015 at 8:21 am

      Aunt I want u to show me with out cheese sandwich for kids

        Manjula Jain
        July 15, 2015 at 10:42 am

        Mona, Try my cream cheese sandwich, my grand kids like it just take out the green chili https://manjulalive.wpenginepowered.com/2015/06/03/cream-cheese-sandwiches/

    Krishna
    July 7, 2015 at 2:27 am

    Ma’am!How to make mysore bonda soft?!

    kavya
    June 23, 2015 at 9:01 pm

    Dear Manjula Aunty,

    I am also from south canara. Whatever they call it in south canara or entire karnataka. This recipe is awesome!!! thumps up.

    Thank you,
    kavya

      vanishree
      September 18, 2015 at 8:51 am

      Yeah you are right

    lipi shah
    March 30, 2015 at 6:17 am

    plz reply recepy

    Kavitha Murthy
    March 3, 2015 at 8:30 pm

    Dear Manjula,

    The name is actually Mangalore bonda or also known as Goli Baji. It is a very popular and common snack of the people of South Kanara ( i.e. Mangalore, Udupi region etc.)

      Manjula Jain
      March 3, 2015 at 9:03 pm

      Kavitha Murthy, Thank you always learning

      Ritvik
      April 7, 2018 at 8:28 am

      Yes, it is known as Mangalore bajji or goli bajji in Karnataka (check in hotels or darshinis in Bangalore). Mysore bonda may be different.

    kala parmar
    February 16, 2015 at 8:15 am

    Hello Manjula,
    I have just tried out the Mysore Bonds recipe. Although it came out crispy outside & fluffy inside, it was very oily.
    Please advise.
    Kala Parmar

      sandeep
      March 26, 2015 at 11:25 pm

      try to add some rava in it so that oil may observe less. this happens because we added baking soda

        yasmin
        March 22, 2018 at 12:59 pm

        Baking soda always absorbed oil any other substitutes or can we do without soda/baking powder . I think using sparkling ice cold water may be good

    prema
    February 9, 2015 at 12:51 am

    I always wonder what is mysore bonda. Thank you for posting it.

    Mark Vandeyar
    February 7, 2015 at 12:29 am

    They are original xx

    akash
    February 4, 2015 at 11:47 pm

    mst

    raji
    February 2, 2015 at 6:01 am

    Thank you for all the interesting videos to make cooking a simple affair!
    However the video about mysore bonda though correct , actually is called as mangalore bonda. Mysore bonda s made with urad dal soaked for 3 hrs in water then ground into paste.

      Ritvik
      April 7, 2018 at 8:30 am

      You are right. These are Mangalore bajji or goli bajji.

    susan
    January 31, 2015 at 7:05 pm

    Hello Manjula.. I watch your recipes all the time I think you’re wonderful. But in this recipe what is sour yogurt ?
    Have a blessed week hugs and love.
    Susan 🙂

      Radha
      October 12, 2015 at 8:11 am

      Sour yogurt is just plain yogurt that has been left out of the fridge for a few hours-(ie not freshly made). Most indian households make yogurt at home and fresh yogurt is mild and not sour. Store bought yogurt is usually already a bit sour so you don’t need to give it the extra ‘sit-out’ time.

    robin
    January 31, 2015 at 6:30 pm

    Recipe sounds delicious. Can I substitute with a gluten free flour such as besam?

    Thank you,
    Robin

      Manjula Jain
      February 9, 2015 at 10:58 pm

      Robin, taste will be different but should be good.

    avni
    January 30, 2015 at 8:06 pm

    What is Indian name of cilantro

      Manjula Jain
      February 9, 2015 at 10:59 pm

      Avni, hara dhania

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