Mysore Bonda is an easy vegetarian snack recipe. They are usually made with soaked and ground urad dal (split and hulled black gram), but this recipe is a slight variation on the traditional one. Mysore bonda is a delightful and healthy snack, crunchy on the outside and soft and spongy on the inside.
Cooking Time: 30 minutes + 4-5 hours for fermenting
- 1 cup all-purpose flour (maida)
- 1 cup rice flour
- 3/4 cup thick buttermilk or yogurt
- Baking soda, a pinch
- 1 tsp cumin seeds
- 2 tsp pepper corns
- 3-4 green chillies, finely chopped (adjust to taste)
- 4-5 curry leaves or 1 tbsp cilantro (coriander leaves), finely chopped
- 2 tbsp, fresh coconut, sliced into thin, 1/4-inch pieces
- 2 tsp vegetable oil
- Salt to taste
- Vegetable oil for deep-frying
- In a large bowl, mix the all-purpose flour, rice flour, baking soda, and salt with the buttermilk, a little water, and 2 tsp oil into a thick, pliable dough. Cover and set aside in a warm place to ferment for 4-5 hours.
- Heat oil for deep-frying the mysore bondas.
- While the oil is heating, add the green chillies, coconut, pepper corns, chopped curry leaves and/or cilantro, and salt to the bonda batter along with enough water for a thick but flowing consistency.
- Drop teaspoonsful of batter, a few at a time, and fry until golden.
- Serve the mysore bonda warm with some coconut or other chutney of your choice.