From Bajji To Bonda: Guide To South Indian Monsoon Snacks

Mysore bonda is a Karnataka classic made from a fermented batter of urad dal and rice fluff. Seasoned with a tempering of curry leaves, chillies, cumin seeds, and minced ginger, small portions of the batter are deep-fried till crispy. You can serve the bondas on a rainy afternoon with nariyal chutney or hot sambar.

Ask any South Indian to name their ultimate rainy-day craving, and onion pakoda will almost certainly come up. Made with thinly sliced onions coated in a besan-based batter, ulli pakoda, also known as kanda bajji, is an ultimate crispy snack that is served in households, tea stalls, and even South Indian cafes.

Medu vada is the perfect breakfast option on a rainy day. Made with urad dal batter and seasoned with black pepper, curry leaves, and cumin seeds, the batter is aerated, shaped into a doughnut, and deep-fried. With a crispy crust and fluffy inside, medu vada can be eaten as is or dunked into sambar for a filling breakfast.

Tea time during the monsoon season is incomplete in South Indian homes without murukku. The spiral-shaped snack is utterly crunchy and can be made in large batches and stored to last all season. Easy to carry, murukku boasts a long-lasting crunch and can be easily packed into tiffins for work or a long trip.

Banana chips, also known as nadan upperi, are the addictive monsoon munching snack made with raw green banana. Thin slices of green banana or the sweeter nendran variety are deep-fried in coconut oil till crispy. Tossed in spices like haldi and salt, the chips are popular all across the country.