Mysore Bonda

Name: Mysore Bonda
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 g skinned split urad dal (white lentils); 1 tbsp rice flour, if needed to thicken the batter; 2 tbsp finely diced fresh coconut; 1 tsp finely chopped fresh ginger; 1 green chilli, finely chopped; ½ tsp coarsely crushed black pepper; 6 curry leaves, finely sliced; ½ tsp fine salt, or to taste; neutral oil, for frying

ಮೈಸೂರು ಬೋಂಡಾ

By Geeta S · 40 min · serves 4 · Karnataka

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Four golden-brown bondas in a shallow bowl with a pale herb-flecked sauce, one cut to show its soft centre — The cut bonda shows the contrast between the crisp shell and the soft centre.

A hot Mysore bonda should crackle when you bite through the shell and give way to a soft middle. This draft uses whipped urad dal batter with black pepper, ginger and little pieces of coconut. Allow about three hours to soak the dal before you start, and serve the bondas straight from the pan with coconut chutney. The dish was contributed by Geeta S.; Zaika drafted this version for her review.

Ingredients

200 g skinned split urad dal (white lentils)7 oz skinned split urad dal (white lentils)
1 tbsp rice flour, if needed to thicken the batter1 tbsp rice flour, if needed to thicken the batter
2 tbsp finely diced fresh coconut2 tbsp finely diced fresh coconut
1 tsp finely chopped fresh ginger1 tsp finely chopped fresh ginger
1 green chilli, finely chopped1 green chilli, finely chopped
½ tsp coarsely crushed black pepper½ tsp coarsely crushed black pepper
6 curry leaves, finely sliced6 curry leaves, finely sliced
½ tsp fine salt, or to taste½ tsp fine salt, or to taste
neutral oil, for fryingneutral oil, for frying

Method

1Rinse the urad dal and soak it in plenty of water for about 3 hours. Drain it well, then grind it to a smooth, thick paste, adding cold water a tablespoon at a time only when the blades need help moving.
2Beat the batter with a spoon for 2–3 minutes until it looks lighter. Fold in the coconut, ginger, chilli, pepper, curry leaves and salt. A spoonful should hold a soft mound; if it spreads flat, fold in the rice flour.
3Heat the oil in a deep, heavy pan to 170–175°C (340–350°F). Using two spoons, lower rounded tablespoonfuls of batter into the oil from close to the surface. Leave room between the fritters so the oil stays hot.
4Fry each batch for about 4–5 minutes, turning the bondas until golden on all sides. Split the first one to check the centre is set with no wet batter. Drain on a rack and serve hot. The batch makes about 16 small bondas.

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If it goes wrong

Why bondas brown before the middle cooks

Oil that is too hot can brown the shell while the centre is still wet. Start with one small bonda, check it inside, and lower the heat a little if the outside is colouring too quickly. Let the oil recover between batches.

Nutrition

Estimated, per serving.

Calories: 275
Protein: 13 g
Carbs: 33 g
Fat: 10 g

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