How to make Mysore Bonda -

A spicier version of medu vada is Mysore bonda – just as delicious.Mysore bondas are fried dumplings made with flour, yogurt and spices. They are crispy outside and fluffy inside. They are delightful treat for any party or a tea time snack, serve them with coconut chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless black gram, Rice flour (चावल का आटा)

Cuisine : Karnataka

Course : Snacks and Starters

Mysore Bonda

Mysore Bonda Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 10-15 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mysore Bonda Recipe

  • Split skinless black gram soaked for 8-10 hours and drained 1 cup

  • Rice flour 2-3 tablespoons

  • Salt to taste

  • Asafoetida a pinch

  • Ginger finely chopped 1/2 inch

  • Fresh coconut pieces chopped a few

  • Curry leaves roughly chopped 8-10

  • Crushed black peppercorns 1 teaspoon

  • Green chillies finely chopped 2

  • Oil for deep-frying


Step 1

Grind together black gram, salt and asafoetida to a fine paste. Remove into a bowl and mix well.

Step 2

Add chillies, rice flour, crushed peppercorns, coconut, ginger and curry leaves and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Dampen your palms in water, shape a portion of the prepared mixture into a bonda. Similarly prepare the rest.

Step 5

Deep-fry the bondain hot oil till crisp and brown on all the sides. Drain on absorbent paper.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.