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Mysore Bonda

| March 14, 2013 Comment

mysore bonda

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.

Servings: 4-6
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


  1. 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.
  2. Heat oil for deep-frying the mysore bondas.
  3. 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.
  4. Drop teaspoonsful of batter, a few at a time, and fry until golden.
  5. Serve the mysore bonda warm with some coconut or other chutney of your choice.


Category: Vegan Appetizer Recipes, Vegetarian Appetizer Recipes, Vegetarian Appetizer Recipes - No-Onion No-Garlic

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