Mangalore Bonda

Mangalore Bonda is a popular South Indian snack, originating from the coastal city of Mangalore in Karnataka, India. It is a deep-fried dumpling made from a batter of urad dal (split black gram), rice flour, yogurt, and spices. The batter is shaped into small round balls and then deep-fried until crispy and golden brown. Mangalore Bonda is typically served hot with coconut chutney or sambar (a lentil-based vegetable stew). It has a crispy exterior and a soft, fluffy interior, making it a delicious and satisfying snack. The combination of flavors from the spices and the slight tanginess from the yogurt creates a unique taste that is loved by people of all ages. Mangalore Bonda is often enjoyed as a tea-time snack or as an appetizer at restaurants and street food stalls. It is also commonly made and served during festivals and special occasions. The dish is a popular street food in Mangalore and can be found in various eateries across South India.

  • Coconut Onion Chutney

    Difficulty: Easy

    Coconut onion chutney is a South Indian condiment made with coconut, onions, and spices. It is typically served with dosa, idli, or other South Indian breakfast dishes. This chutney goes well with Akki Roti & Mangalore Bonda.

Mangalore Bonda

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Recipe by S Kamala Course: SnacksCuisine: Indian, KarnatakaDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Mangalore Bonda is a popular South Indian snack, originating from the coastal city of Mangalore in Karnataka, India. It is a deep-fried dumpling made from a batter of urad dal (split black gram), rice flour, yogurt, and spices.

Ingredients

  • Maida – 2 cups

  • Curd – 1 cup

  • Black Pepper – 1 teaspoon

  • Jeeragam (Cumin) – 1 teaspoon

  • Green chilly – 2

  • Fresh Ginger – a small piece

  • Asafotida Powder – 1/4 teaspoon

  • A pinch of cooking soda

  • Salt – 1 teaspoon or as per taste

  • Oil for deep frying

Directions

  • Finely chop the ginger and green chilies.
  • In a mixing bowl, combine all-purpose flour (Maida), black pepper, cumin seeds (Jeeragam), asafetida powder, and the chopped green chilies and ginger. Stir in the curd until well mixed. Add cooking soda and salt to the mixture. If needed, add a bit of buttermilk or water to achieve a slightly loose dough, similar in consistency to Medhu Vada dough.
  • Heat oil in a deep-frying pan (kadai) over medium heat. Once the oil is hot, carefully drop lemon-sized balls of the dough into the oil. You can fry four to five of these at a time. Continue frying until they turn a golden brown color.
  • Serve hot, accompanied by onion chutney.

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