Authentic Kannada Mysore Bonda with Warm Coconut Chutney
Crispy on the outside and wonderfully fluffy inside, these spiced urad dal fritters are a beloved South Indian classic. Enjoy them piping hot alongside a fragrant, freshly ground coconut chutney for the ultimate comfort snack.
35min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Drain the soaked urad dal completely and grind it in a grinder using very little water to a smooth, fluffy batter.
2
Transfer the batter to a bowl and whisk vigorously for 5 minutes to incorporate air.
3
Fold in the chopped green chilies, ginger, curry leaves, diced coconut, asafoetida, and salt.
4
Heat adequate oil in a deep frying pan over medium heat.
5
Drop small portions of the batter into the hot oil using wet hands or a spoon.
6
Fry the bondas, turning them occasionally, until they turn golden brown and crisp on all sides.
7
Remove with a slotted spoon and drain excess oil on paper towels.
8
Serve hot immediately with warm coconut chutney.
Ingredients
1 cup whole white urad dal, soaked for 4 hours
2 green chilies, finely chopped
1 inch ginger, finely minced
1 sprig fresh curry leaves, chopped
2 tbsp fresh coconut pieces, diced
1 pinch asafoetida (hing)
Salt to taste
Vegetable oil for deep frying
Fresh coconut chutney for serving
*This AI-generated recipe may contain inaccuracies.