Mysore bonda is a hot favorite snack from traditional Mysore cuisine and popular in South India. This is a deep fried savory lentil balls, accompanied with spicy chutney / dip served with cup of tea or coffee. Sharing this recipe for Blogging marathon under the theme” Traditional”. Do check, Blogging Marathon page for the other Blogging Marathoners doing BM# 27
Preparation Time: 2 hours 10 minutes
Cooking Time: 30 minutes
Makes 13 ~15 bondas depends on the size.
¾ cup urad dal
6 to 7 peppercorns
¼ cup chopped fresh coconut
¼ tsp minced ginger
½ tsp asafoetida/hing
12 curry leaves, broken into pieces
salt to taste
Cooking oil for deep-frying
Clean, wash and soak the urad dal in enough water for atleast 2 hours.
Drain and blend in a mixer to a smooth paste, adding 1 to 2 tbsp of water if required.
Add all the remaining ingredients and mix well.
Heat the oil in a kadhai or pan, take small portion of batter and shape into round and drop in the hot oil. Deep fry a few at a time till they are golden brown in colour. Drain on absorbent paper. Serve hot with any chutney of your choice.