Mysore Bonda recipe | Ulundu bonda- A classic South Indian deep-fried snack recipe made using urad dal, a no onion no garlic recipe. Mysore bonda recipe with step-by-step pictures.

During my childhood days, I never liked mysore bonda much as it has whole black pepper. But somehow after I got married, I had this liking towards mysore bonda. It is popularly called as Ulundu bonda in Tamilnadu. It is made of urad dal batter same as the urad dal vada | ulundu vadai.But no stress of making

Myosre bonda, I wanted to try for a long time, though it is similar to the ulundu vada, as my little one doesn’t like coconut bits, I never make bondas. This one I tried long back, but somehow I am posting the recipe of mysore bonda now only. A no onion, no garlic recipe with step-by-step pictures. Check out my

  1. Ulundu vadai recipe (with video)
  2. Batata vada

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mysore bonda - 1

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METHOD:

  • Wash and soak the urad dal for an hour.
  • Grind the dal in a mixer smoothly by adding little water to it.
  • Too much of water will suck more oil and very thick batter will make it rubbery.
  • Add the coconut bits and whole pepper.
  • Add salt, curry leaves and mix well. Batter is ready to make bondas.
  • Heat oil in a wide pan for deep frying.
step 4 - 2
  • Grease your hand with water and take out a small ball sized batter and make a small round and drop it in the hot oil. Keep the flame medium.
  • when it becomes golden brown on both sides take out and drain it in a kitchen towel.
  • Serve this hot with coconut chutney.
mysore bonda 2 - 3

Note:

  1. While frying, keep the flame medium. If the flame is too low, it will suck too much oil.
  2. If it is too hot, it will not get cooked.
  3. Ulundu bonda | Mysore bonda pairs well with coconut chutney
Mysore bonda - 4

Mysore bonda recipe

Ingredients

  • ½ cup urad dal whole white
  • ½ tsp black pepper whole
  • 1 tbsp coconut bits
  • Few curry leaves
  • Salt as needed
  • Oil for deep frying

Instructions

  • Wash and soak the urad dal for an hour.
  • Grind the dal in a mixer smoothly by adding little water to it.
  • Too much of water will suck more oil and very thick batter will make it rubbery.
  • Add the coconut bits and whole pepper.
  • Add salt, curry leaves and mix well. Batter is ready to make bondas.
  • Heat oil in a wide pan for deep frying.
  • Grease your hand with water and take out a small ball sized batter and make a small round and drop it in the hot oil. Keep the flame medium.
  • when it becomes golden brow on both sides take out and drain it in a kitchen towel.
  • Serve this hot with coconut chutney.

Notes