Happy's Cook

Wednesday, October 28, 2015

Mysore Bonda Recipe | Ulundu Bonda | Diwali Snacks Recipes

I have never heard about Mysore Bonda until I tasted it in Sangeetha. Every Friday, I get something from Saravana Bhavan or Sangeetha that is inside my office premises. Once I brought this Mysore Bonda with three different chutneys home for Jany & Happy. They both liked it very much and I thought of trying it in home. Though it is very similar to Medhu Vada, it has its own unique taste. I ground the batter in grinder the previous day and the next morning I made it for breakfast. It really turned out very soft and fluffy. Here, we go for the recipe: 
Whole Urad Dal(Ulundu) - 1/2 cup 
Rice Flour - 1 tbsp 
Green Chilli - 1 (chopped finely) 
Whole Pepper - 1 tsp
Coconut - 2 tbsp (chopped finely) 
Curry Leaves - 5 (chopped finely) 
Ginger - 1/2 inch piece(chopped finely)
Hing - a pinch
Salt - as required
Oil - to deep fry
1. Soak the urad dal for 2 hours. Grind it by adding little water. Make sure to grind until the batter is fluffy and smooth. Transfer it to a mixing bowl. Add chopped green chillies, whole black pepper, coconut pieces, chopped ginger and chopped curry leaves to the ground batter.
 2. Along with this add the rice flour, required salt and mix it well. Heat oil in a kadai. Wet your hands in water and make balls. Then carefully slide it into the hot oil. Cook it in low to medium flame.

3. Flip to cook the other side. Once the bonda's turn golden brown, remove it from oil and drain it in tissue paper.
The Yummy soft and fluffy bonda's goes well with coconut chutney. I have already posted Paruppu Bonda. 
Points to remember:
  • Grind the batter with very little water to get soft and light bonda. 
  • I have grinded the batter in grinder. I have heard from mom that grinding in mixie makes bonda hard. So I suggest you to grind it in grinder.
  • If the batter is watery, it will drink more oil. 
  • You can refrigerate the batter and use it the next day. Make sure to add salt while frying the bonda's.
Warm Regards,
Happy's Cook - Divya

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