- 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
- 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.
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.
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.
- 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.
- Spice it up by adding finely chopped onions or 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.
- 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.
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.