Mysore Bonda recipe | Ulundu bonda- A classic South Indian deep-fried snack recipe made using urad dal, a no onion no garlic recipe. Mysore bonda recipe with step-by-step pictures.
During my childhood days, I never liked mysore bonda much as it has whole black pepper. But somehow after I got married, I had this liking towards mysore bonda. It is popularly called as Ulundu bonda in Tamilnadu. It is made of urad dal batter same as the urad dal vada | ulundu vadai.But no stress of making
Myosre bonda, I wanted to try for a long time, though it is similar to the ulundu vada, as my little one doesn’t like coconut bits, I never make bondas. This one I tried long back, but somehow I am posting the recipe of mysore bonda now only. A no onion, no garlic recipe with step-by-step pictures.
Check out my
Mysore bonda recipe
Ingredients
- ½ cup urad dal whole white
- ½ tsp black pepper whole
- 1 tbsp coconut bits
- Few curry leaves
- Salt as needed
- Oil for deep frying
Instructions
- Wash and soak the urad dal for an hour.
- Grind the dal in a mixer smoothly by adding little water to it.
- Too much of water will suck more oil and very thick batter will make it rubbery.
- Add the coconut bits and whole pepper.
- Add salt, curry leaves and mix well. Batter is ready to make bondas.
- Heat oil in a wide pan for deep frying.
- Grease your hand with water and take out a small ball sized batter and make a small round and drop it in the hot oil. Keep the flame medium.
- when it becomes golden brow on both sides take out and drain it in a kitchen towel.
- Serve this hot with coconut chutney.
Notes
METHOD:
- Wash and soak the urad dal for an hour.
- Grind the dal in a mixer smoothly by adding little water to it.
- Too much of water will suck more oil and very thick batter will make it rubbery.
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- Add the coconut bits and whole pepper.
- Add salt, curry leaves and mix well. Batter is ready to make bondas.
- Heat oil in a wide pan for deep frying.
- Grease your hand with water and take out a small ball sized batter and make a small round and drop it in the hot oil. Keep the flame medium.
- when it becomes golden brown on both sides take out and drain it in a kitchen towel.
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- Serve this hot with coconut chutney.
Note:
- While frying, keep the flame medium. If the flame is too low, it will suck too much oil.
- If it is too hot, it will not get cooked.
- Ulundu bonda | Mysore bonda pairs well with coconut chutney
Hey Not bad! It has come out well.
Oh what a coincidence. I made it too but with maida and rice flour.
jeyashree…how to check the oil….whether it s too hot or low….how much time a bonda takes to fry…thanks
this looks super…excellent.
Renu the oil can be checked by dropping a pinch of batter to it. If it comes ou
Up immediately then it is ready. No need to bring it to a smoking point.
I love this,made this last weekend during Navratri…yummmy
One of my fav ..made this recently ….looks yum
Gr8 jeyashri 🙂 we mix little idly batter 🙂 tastes is different 🙂 your presentation has gone to next level !
Love this tasty bonda ever…
https://recipe-excavator.blogspot.com
Love this bonda. Looks delicious..
Divya's Culinary Journey
Jey, Tempting tooo much! Love this
great-secret-of-life.blogspot.com
Would love it with chutney for tea… Beautiful clicks
Too tempting!! Has got a perfect golden color..
Prathima Rao
Prats Corner
Delicious and super crisp fritters 🙂 Nicely presented dear!!
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lovely presentation 🙂
wow very tempting recipe,luks gr8!
Wow looks perfect, nice fluffy it has come..looks very tempting!!
very well presented and yummy snack…
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Mouth watering bonda…yum yum!
Lovely Presentation 🙂
First time to your space.
Looks very very tempting with chutney.its easier to make this way than vada for many and universal saver
absolutely super lookin pics!
Wish i could have some rite now with spicy coconut chutney,super crispy bondas.
Ooohh, so delicious. Would love this with my cuppa.
New to your space & happy following you. Check my space when you get time
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wow love the clicks !!! awesome blog !!
my vadas r always watery so it suking more water any spl tips 4r that
Add little water while grinding. Just sprinkle little water, if in case it is slightly watery add 1 tblsp of rice flour. Hope this helps u
This is my first time reading ur receipes. Im already impressed. Good presentation! Tonight im going to make aval payasam n mysore bonda.. for Krishna Jayanthi 🙂
This is my first time reading ur receipes. Im already impressed. Good presentation! Tonight im going to make aval payasam n mysore bonda.. for Krishna Jayanthi 🙂
i am a very big fan of you. you and my mom are my role models in cooking
i am a very big fan of you.You and my mom are my role models in cooking
I like ur site very much. I do not know to cook. So whenever i have to cook a new dish or any festival recipe i refer ur site. It is simple and easy to follow. Thank u so much – gayayhri narasimhan