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.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram, Rice flour (चावल का आटा)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Mysore Bonda checkout Stuffed Dahiwadas, Baked Kachori, Medu Vada Chaat, Mysore Bonda - SK Khazana . You can also find more Snacks and Starters recipes like Chicken Tikka Thai Style Veg Mayonnaise Sandwich - SK Khazana Maas Ka Soola Earl Grey Cookies
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
Method
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.
Best Cooked In
Wonderchef Nutriblend - White With Servin Glass Set
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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 www.sanjeevkapoor.com 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.
