Mysore Bonda Recipe – Bajji Preparation in South Indian Style – CookingShooking
Hey Foodies, Mysore bonda as the name says is a popular snack recipe from Mysore. They are deep batter fried bajji or commonly known as bonda’s, made mostly with urad dal, but this recipe is made with yogurt and rice flour. It is a very famous vegetarian snack which is super scrumptious and easy to make in a jiffy. You can serve it at breakfast or serve it as a snack. Here is a quick recipe of Mysore bonda.
RECIPE VIDEO
RECIPE CARD
Mysore Bonda Recipe – Bajji Preparation in South Indian Style – CookingShooking
Hey Foodies, Mysore bonda as the name says is a popular snack recipe from Mysore. They are deep batter fried bajji or commonly known as bonda’s, made mostly with urad dal, but this recipe is made with yogurt and rice flour. It is a very famous vegetarian snack which is super scrumptious and easy to make in a jiffy. You can serve it at breakfast or serve it as a snack. Here is a quick recipe of Mysore bonda.
INGREDIENTS:
- Dahi / Yogurt - 1/2 cup
- Coconut pieces - 1 tbsp chopped
- Salt - 3/4 tbsp to taste
- Green Chili - 1 small chopped
- Baking soda - 1/4 tsp
- Rice flour / Semolina - 3 tbsp
- Maida / Plain Flour - 1 cup
- Water - as required for the batter
- Oil - for deep frying
RECIPE STEPS:
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In a large mixing bowl, add dahi, coconut pieces, salt, green chili, baking soda and rice flour.
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Using your hand, mix all the ingredients until well combined. The mixture has to be foamy, if it’s not then re check if you have used baking soda or baking powder.
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Now add the maida, keep pouring little water at a time, as required to make a thick batter. If batter is runny then add more maida.
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In a deep frying pan, heat the oil on medium flame.
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Dip your hands in a bowl of water and then using your hands, take a dollop of the batter and drop it in the hot oil.
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Deep fry them over medium flame, until they are light golden brown. Follow the same procedure for the remaining bonda’s. Remove on a kitchen towel.
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Mysore Bonda’s are ready. Crispy from out and spongy from inside.
serve
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Serve hot Bonda’s with coconut chutney and hot cup of tea.
RECIPE NOTES :
Notes: The batter has to be foamy. The batter needs to be thick; if it’s thin then your bonda’s will be flat and will absorb lot of oil. Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.