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Mysore Bonda

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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.

Mysore Bonda Recipe by ManjulaIngredients:

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Mysore bonda should be crispy from outside and should be soft inside.
  5. Serve them with coconut Chutney.

You will also enjoy Rava Idli another quick South Indian dish.

Enjoy!


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50 thoughts on “Mysore Bonda

  1. Supperrbb recipe mam.. I tried it tonight.. It ws yummiieeee.. Ma husband ws feeling very proud of me.. As it came similar as he had once in mysore on his business trip.. Thank u for such an wonderful recipe…

  2. Can’t wait to try ur recipes Thank you
    Now need to stick up my pantry..Will let you know how all turns out..looks so Health n good..my Friend told me of you N S Neelakaandan

  3. After so many try & error only ur method works out really well 😊😊😊 thank you……!! It’s cums out really well.

  4. I have tried many of your recipes and had come out well. Please let me know the recipe of the stuffing inside the bonda

  5. Dear Manjula, love your recipes, remind me of my time spent in Bangalore.
    Thank you very much, the bondas turned out awesome and the family ate up every single one that I made. Very soft, very delicious.

  6. Hi manual, tried ur mysore bonda recipe. Bondas are not coming in round shapes. Pls advise , how to make round round bonda.
    Thx

  7. Hello Mam,

    I tried your recipe it turned out delicious and crispy everyone liked it.

    Thank you so much for the wonderful recipe

  8. Dear Manjula Aunty,

    I am also from south canara. Whatever they call it in south canara or entire karnataka. This recipe is awesome!!! thumps up.

    Thank you,
    kavya

  9. Dear Manjula,

    The name is actually Mangalore bonda or also known as Goli Baji. It is a very popular and common snack of the people of South Kanara ( i.e. Mangalore, Udupi region etc.)

  10. Hello Manjula,
    I have just tried out the Mysore Bonds recipe. Although it came out crispy outside & fluffy inside, it was very oily.
    Please advise.
    Kala Parmar

  11. Thank you for all the interesting videos to make cooking a simple affair!
    However the video about mysore bonda though correct , actually is called as mangalore bonda. Mysore bonda s made with urad dal soaked for 3 hrs in water then ground into paste.

  12. Hello Manjula.. I watch your recipes all the time I think you’re wonderful. But in this recipe what is sour yogurt ?
    Have a blessed week hugs and love.
    Susan 🙂

    1. Sour yogurt is just plain yogurt that has been left out of the fridge for a few hours-(ie not freshly made). Most indian households make yogurt at home and fresh yogurt is mild and not sour. Store bought yogurt is usually already a bit sour so you don’t need to give it the extra ‘sit-out’ time.

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