Mysore Bonda Written by Kamala Updated on February 9, 2023 in Snacks Jump to Recipe Print RecipeA classic snack that is commonly served with tea or coffee. This snack is also served with plain coconut chutney. Coconut chutneyDifficulty: EasyA simple coconut chutney made with just coconut. You can also season it with curry leaves, mustard and red chilies. Cuisine: Indian, kerala Pin Print Mysore Bonda 0 from 0 votes Recipe by S Kamala Course: SnacksCuisine: Indian, KannadigaDifficulty: Medium Servings6servingsSoaking time3hours Cooking time30minutes A classic snack that is commonly served with tea or coffee. 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.