Mysore Bonda, also known as Ulundu Bonda, is one of South India’s most loved snacks. It’s a classic evening treat served in almost every hotel and tea shop across the region. The bondas are known for their crisp golden exterior and soft, fluffy interior — a perfect combination of texture and taste.
At home, this snack holds a special charm. Many families, like mine, enjoy it on weekends when the aroma of freshly fried bondas fills the kitchen. Made primarily with urad dal, these bondas are light, satisfying, and pair wonderfully with coconut chutney or sambar.
Try this traditional recipe at home and enjoy the Authentic taste of South Indian comfort food.
#Navaratri Prasadam Recipes
Ingredients needed for making Bonda
Whole Urad dal - 1 cupGreen chilli - 1
Rice flour - 1 tbsp.
Whole black pepper - 1 tsp
Thinly sliced coconut bits - 1 tbsp.
Grated ginger - 1 tsp.
A sprig of Curry leaves
A few Coriander leaves
Salt as needed.
Oil for frying.
Method for making Mysore Bonda
1. Wash and soak urad dal for 30-40 minutes.2. Drain the water completely and grind this in a grinder adding salt, finely chopped green chillies and ginger.
3. Add water little only when needed otherwise the batter will not come fluffy.
4. Remove the batter from the grinder to a wide vessel and then add rice flour, whole black pepper, coconut bits, curry leaves and coriander leaves. Mix well.
5. Rice flour gives crispness and will make the bonda consume less oil.
6. Heat oil in a kadai, when it is hot, keep it in medium flame. Wet your fingers in the water taken in a bowl. Shape the batter into a ball and gently drop it into the oil.
7. Fry till the bondas become golden brown on both sides.
Serve the hot bondas with Sambhar and coconut chutney.
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