Meal Prep · South Indian
Mysore Bonda
Crispy on the outside, soft on the inside, these savory fritters are a beloved South Indian snack.
Ingredients
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Step-by-step- Wash and soak the Urad Dal in water for 2-3 hours. Drain completely.
- Grind the soaked urad dal with minimal water in a mixer-grinder to a very smooth, fluffy batter. The batter should be thick enough to hold its shape.
- Transfer the batter to a large bowl. Add rice flour, grated ginger, chopped green chilies, curry leaves, chopped coconut (if using), asafoetida, baking soda (if using), and salt to taste.
- Mix all ingredients thoroughly with your hand, whipping the batter for 2-3 minutes to incorporate air, making it light and fluffy. This step is crucial for soft bondas.
- Heat oil in a deep pan or kadai over medium heat. To test if the oil is ready, drop a tiny bit of batter; it should rise to the surface immediately.
- Wet your hands slightly. Take a small portion of the batter (about a tablespoon size) and gently drop it into the hot oil. Repeat, frying 8-10 bondas at a time, depending on your pan size.
- Fry the bondas on medium heat, turning occasionally, until they are golden brown and crispy on all sides. This usually takes 5-7 minutes per batch.
- Remove the fried bondas with a slotted spoon and drain excess oil on absorbent paper towels.
- Serve hot with coconut chutney, sambar, or a dipping sauce of your choice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal (per serving) |
| Protein | 10-12 g |
| Carbohydrates | 40-45 g |
| Fat | 15-20 g (varies with oil absorption) |
| Fiber | 4-5 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days (fried)
Store leftover fried bondas in an airtight container. They may lose some crispness.
Freezer (Batter) Up to 1 month
The prepared batter can be frozen in an airtight container. Thaw in the refrigerator overnight before frying. You may need to whip it again before use.
Reheat Oven/Air Fryer
Reheat fried bondas in a preheated oven at 180°C (350°F) for 5-7 minutes, or in an air fryer at 160°C (320°F) for 3-5 minutes, until warm and slightly crispy.
Chef’s Corner
- **Batter Consistency is Key:** The batter should be thick but pourable, not runny. If it’s too thin, add a tablespoon of rice flour. If too thick, add a tiny bit of water.
- **Whip it Good:** Whipping the batter by hand for a few minutes incorporates air, making the bondas light and fluffy from the inside. This is a traditional secret!
- **Temperature Control:** Maintain medium heat for frying. If the oil is too hot, the bondas will brown quickly on the outside and remain raw inside. If too low, they will absorb too much oil.
- **No Onion/Garlic:** Traditional Mysore Bonda typically does not use onion or garlic, letting the flavors of ginger, chili, and curry leaves shine.
