Mysore Bonda Recipe

Cooking Directions

• STEP 1.Soak urad dal in water for 4-5 hours and grind it into a smooth batter.
• STEP 2.Add chopped ginger, green chilies, curry leaves, and salt to the batter and mix well.
• STEP 3.Heat oil in a deep pan. Take small portions of the batter and drop them into the hot oil.
• STEP 4.Fry the bondas until they turn golden brown and crispy.
• STEP 5.Remove the bondas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure the batter is thick and not too watery to get the perfect texture of the bonda.
• You can add a pinch of baking soda to the batter to make the bondas fluffy.
• For a variation, you can add finely chopped onions or grated coconut to the batter.

Storage and Serving

• Mysore bondas are best served hot and crispy.
• You can store the leftover bondas in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the bondas in a preheated oven at 350掳F for a few minutes until they become crispy again.