Ingredients
- Urad dhal – 1 cup
- Green chilli – 2
- Fresh ginger – a small piece
- Fresh coriander leaves – few
- Curry leaves – few
- Coconut cut into tiny pieces – 2 tablespoons
- Black Pepper – 1 teaspoon
- Jeeragam (Cumin) – 1/2 teaspoon
- Salt – half teaspoon or as per taste
- Oil – for deep frying
Directions
- Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. This is the right consistency.
- Chop ginger, chillies, coriander leaves and curry leaves and add it to the dough. Add pepper, jeera, coconut pieces and salt also. Mix everything well.
- Heat oil in a kadai. Take a lemon size dough and shape it like a ball. Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot.
- Serve with plain coconut chutney.
Related
its like medhu vadai, in medhu vada there will be hole here we fry like pond. that’s it na??
Yes. Method of preparing the dough is same as Medhu Vadai. But for Bonda we add coconut, whole pepper and jeera and make balls. Medhu vada will fry quicker than the bonda since it is not having any hole to allow the hot oil pass through. Also taste will be slighly different than medhu vada since it contain more spices.
Hi Maami,
I make medhu vadai like bonda!! The bonda – original – of course, turns out very well each time.
i tried this mysore bonda my whole family enjoyed it thank you maami
Thank you Mary Sherriene for your kind feed back.
is mysore bonda not made with maida and sooji rava.heard only that recipe.this looks a lot simpler.is that also calles mysore bonda????
In Tamilnadu the bonda made with maida and sooji is called Mangalore Bonda. Mysore Bonda is made with Urad dhal (mostly like preparing medhu vada, but shaping it like a small ball).
Soo simple and easy methods given by I r soo helpful, especially to the youngsters very nice