Mysore bondas are fried dumplings made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney.
Preparation time 15 minutes
Cooking time 20 minutes
Recipe will serve 6.
- 1 cup all-purpose flour (plain flour, maida)
- 1/4 cup rice flour
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon baking soda
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 cup yogurt (curd) sour yogurt works the best
- 3/4 cups of water
- 1 teaspoon ginger finely chopped
- 1 tablespoon green chili finely chopped. Adjust to taste
- 2 tablespoons cilantro finely chopped
- Oil to fry
- To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
- Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
- Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
- Mysore bonda should be crispy from outside and should be soft inside.
- Serve them with coconut Chutney.
You will also enjoy Rava Idli another quick South Indian dish.