Mysore Bonda Mysore Bonda


Who does not like Bondas? That too crispy crunchy from outside and soft from inside. Everyone loves to have Bondas, and these are called Mysore Bondas. These are very famous down in South India, especially in Karnataka. These are round fritters made from urad dal. You need to soak the urad dal overnight and add very less amount of water while grinding. Adding too much water will make the batter runny and hence will absorb more oil while frying. The real taste in Mysore bonda comes from the crunchy little coconut pieces added to the batter. This is a no onion garlic recipe. This recipe can be made for breakfast or a evening snacks and can be served with Coconut coriander chutney or Sambar or both :)


  1. Wash and soak the urad dal overnight.
  2. Drain the urad dal.
  3. Now grind the urad dal with very little water.
  4. Grind the batter till smooth and fluffy.
  5. Now add the crushed black pepper, curry leaves , ginger, salt and rice flour.
  6. Add the coconut pieces and mix the batter well.
  7. In a kadhai, heat the oil. The oil should be hot, if the oil is not hot enough, the bondas will absorb oil within.
  8. Make round shapes from the batter and drop it in hot oil one by one.
  9. Fry till the bondas are crisp and golden.
  10. Serve the Mysore bondas hot with Sambar and coconut chutney or only with coconut chutney.
  11. Filter coffee really goes well after this dish. Try it.
  12. Enjoy Mysore Bondas.

Leave a reply