Mysore Bonda

In the days when I started cooking, it was more like experimenting. My grandma eyeballs her ingredients, so is my mom. They are really good at it , though I needed a more reliable cooking steps to begin with. Mallika Badrinath’s cookery show got in my watch list slowly. Her recipes were precise and since then, I learnt the importance of measuring for beginners. Though the individual taste varies, atleast they can guide you in the happy medium, after which you can fine tune the measures.

Even after a decade of cooking , I still preserve the cooking books as precious little companions in my kitchen. Here is the first book my hubby gifted me , with a little poem on the first page. ЁЯЩВ

Cookbook

роЪрпЖропрпНродро┐роЯро▓рпН ро╡рпЗрогрпНроЯрпБроорпН – роиро▓рпНро▓ роЪроорпИропро▓рпН ,
роЕродро┐ро▓рпН роХрпКро│рпНро│ ро╡рпЗрогрпНроЯрпБроорпН роиро▓рпНро▓ роорпИропро▓рпН ,
роиро│рокро╛роХ роиро▓рпНро▓ро╛ро│ро╛ропрпН ро╡ро╛ро┤рпНроирпНродро┐роЯ ро╡рпЗрогрпНроЯрпБроорпН роОройрпН родрпИропро▓рпН !

So, before I walk through the memory lanes and get lost in the maze, ЁЯЩВ , let me share a recipe from her book with few modifications.
ingredients for mysore bonda

Ingredients:
Urad dall – 1cup
Toor dall – 1/4 cup
Coconut flakes or chopped coconut- 1 tbsp
Chopped coriander leaves
Grated carrot – 1 tbsp
Cumin seeds – 1 1/2 tsp
Green chillies – 5 numbers
Grated ginger – 1 tsp
Salt – to taste

Ingredients for mysore bonda

 

(Picture courtesy : My Dear Daughter)

Method:

Soak the dalls together for 2 hours. Strain the dalls and grind them in wet grinder , sprinkling just enough water to a ‘vadamavu’ consistency- It should be super smooth fluffy but not a runny sort. Add salt, just one minute before you take the dough out. Add the grated ginger, chopped deveined chillies, coriander, coconut flakes, grated carrot and cumin seeds.

Heat oil in a vessel and let the oil be deep enough to deep fry the bondas. The right amount of oil and right temperature is the key to perfect round grease-less bondas. The oil should be hot enough such that , if you drop a small ball of dough in it , it should rise to the top.

Once the oil is hot enough, wet your fingers and scoop the dough , drop to the sides of the vessel. Do not over crowd the batches. Turn the bondas carefully till they are well cooked. Drain the excess oil on a paper towel and serve hot with coconut chutney/ mint chutney/ ketchup .

Have a healthy evening snack !

Mysore Bonda

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2 thoughts on “Mysore Bonda”

  1. sree`smom says:

    love the pics.will comment on the recipe after trying it.

  2. Kuheli says:

    Planning to try it for our upcoming party, looks yum. Pix are great indeed

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