Authentic Karnataka Mysore Bonda with Warm Coconut Chutney
Crispy on the outside and wonderfully fluffy on the inside, these traditional South Indian fritters are made with a spiced urad dal batter. Served alongside a steaming hot cup of filter coffee, they offer an irresistible crunch with every single bite.
35min
Total Time
4
Servings
Karnataka
Cuisine
Recipe
1
Drain the soaked urad dal completely and grind it in a grinder with minimal water until you get a smooth, fluffy, and thick batter.
2
Transfer the batter to a bowl and whisk vigorously by hand for 5 minutes to incorporate air, which makes the bondas light.
3
Fold in the chopped green chilies, grated ginger, coconut pieces, curry leaves, asafoetida, and salt.
4
Heat adequate oil in a deep frying pan over medium heat.
5
Take small portions of the batter with wet hands and gently drop them into the hot oil.
6
Fry on medium-low heat, turning occasionally, until the bondas turn an even golden brown and are cooked through.
7
Remove with a slotted spoon, drain excess oil on paper towels, and serve hot with fresh coconut chutney.
Ingredients
1 cup urad dal (split black gram), soaked for 4 hours
2 green chilies, finely chopped
1 inch ginger, finely grated
1 tbsp fresh coconut pieces, diced
1 sprig curry leaves, torn
A pinch of asafoetida (hing)
Salt to taste
Vegetable oil for deep frying
*This AI-generated recipe may contain inaccuracies.