Mysore bonda recipe with step by step photos. Mysore bonda or ulundu bonda is an easy snack recipe made for festivals and weddings. Mysore bonda is an important snack n Tambrahm weddings. It is usually served with kasi halwa or ashoka halwa and coffee on the wedding eve. Bonda is usually a round deep fried snack from south Indian cuisine. There are 2 ways to prepare mysore bonda recipe
The mysore bonda from Karnataka cuisine is made of maida and rice flour. It is a very popular tea time snack in south India. Few more tasty recipes from Mysore cuisine I have shared here are mysore pak, mysore rasam. Here in Tamil nadu mysore bonda with urad dal batter is what made. It is also known as ulundu bonda. Ulundu means urad dal in Tamil. The batter for mysore bonda is similar to medu vada. In mysore bonda we add coconut pieces too. The main difference between medu vada and mysore bonda is the shape. Even beginners who find shaping vada difficult can make mysore bonda easily.
Mysore bonda is a no onion garlic snack usually. You can anyhow add chopped onions to batter if you prefer. You can also grated carrots instead of coconut.
To make mysore bonda urad dal batter should be light and fluffy. Grind the batter with as less water as possible. The batter should be fluffy, light and thick just like vada batter. If the batter is watery then the bonda will absorb more oil. Bonda will not hold shape too. If in case the batter becomes watery ust add two or three teaspoons rice flour and mix well. To get light and crispy bonda with porous inside use good quality new urad dal or ulundu.
Serve mysore bonda in breakfast along with idli, sambar and coconut chutney. ulundu bonda as snack with tea also tastes very good.
If you are looking for more snack recipes do check batata vada, onion bajji, onion pakoda, sambar vada, sweet corn vada, kuzhi paniyaram recipe.
Step by step ulundu bonda or mysore bonda recipe
Preparation of mysore bonda batter
Wash and soak urad dal for 4 hours.
Drain and take the batter in a mixer or wet grinder.
Grind to a smooth and fluffy batter with very less water.
To make mysore bond:
Take the urad dal batter in a mixing bowl.
Add all the ingredients except oil. Mix well
Heat oil for deep frying.
Take lemon sized balls from the prepared batter and slide in the hot oil.
Deep fry in medium flame until crispy and golden.
Serve mysore bonda hot with chutney.
Mysore bonda recipe card below:
Mysore bonda recipe, how to make mysore bonda | ulundu bonda recipe
1 CUP = 250 ml
- 1/2 cup whole urad dal / ulundu
- 2 tablespoons rice flour
- 2 tablespoons chopped coconut
- 1/2 teaspoon pepper corns curshed
- 2-3 green chilies chopped
- 20 curry leaves
- A big pinch of asafoetida
- Oil for deep frying
- Preparation of mysore bonda batter:
- Wash and soak urad dal for 4 hours.
- Drain and take the batter in a mixer or wet grinder.
- Grind to a smooth and fluffy batter with very less water.
- To make mysore bond:
- Take the urad dal batter in a mixing bowl.
- Add all the ingredients except oil. Mix well
- Heat oil for deep frying.
- Take lemon sied balls from the prepared batter and slide in the hot oil.
- Deep fry in medium flame until crispy and golden.
- Serve mysore bonda hot with chutney.
Hi Harini, don’t we make mysore bonda with maida and curd? This looks very new to me though very delicious.
Totally what I crave during this climate 🙂 Can I leave out coconut as I do not eat it?
Yes kavya, you can leave out coconut if you do not like.
Hi Chaithanya. You are right, traditionally mysore bonda is made of maida and curd. But here in Tamil nadu this urad bonda is named as mysore bonda.