Mysore bajji is deep fried snack which are crisp, fluffy and soft fritters made with urad dal, coconut and spices.
Mysore bonda is known as mysore bajji, Urad dal bonda or Ulundu Bonda is very popular snack from Mysore region. You can serve this fried snack with coconut chutney or green chutney. For more variation, you can add chopped onion, carrot or coriander leaves.
Benefits of Dhuli Urad Dal
Urad dal, also known as Split Black Gram, is one of the famous lentils used in southern part of Asia, especially in Indian cuisine. Urad dal is rich in protein, fat Vitamin-B and carbohydrates with many health benefits. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa, papad and vada.
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Ingredients
1/2 Cup Urad Dal / Split Black Gram (Skinless)
2 Tsp. Semolina (Sooji)
2 Green Chilies, Roughly Chopped
Salt to Taste
7-8 Curry Leaves
1 Pinch Asafoetida (hing)
2 Tbsps. Fresh Coconut, Chopped
Oil for Deep Frying
Water for Soaking and Grinding Dal
How to Make Mysore Bonda:
Soak the dal in water for 7-8 hours or overnight. Drain the dal in a mixer and add salt and green chilies. Grind the dal till to smooth and fluffy (add water if needed). Pour the batter in a bowl. Add sooji, coconut, chopped curry leaves, hing and black pepper powder in batter and mix well. Heat the oil in a kadai or wok for deep frying. Grease the oil in palm and shape the batter in a round shape and slide these gently into the oil. Fry the bondas on medium heat till to golden and crisp. Serve Mysore bonda with coconut chutney or ketchup.
Mysore Bajji Or Urad Dal Bonda
Ingredients
- 1/2 Cup Urad Dal / Split Black Gram (Skinless)
- 2 Tsp. Semolina (Sooji)
- 2 Green Chilies, Roughly Chopped
- Salt to Taste
- 7-8 Curry Leaves
- 1 Pinch Asafoetida (hing)
- 2 Tbsps. Fresh Coconut, Chopped
- Oil for Deep Frying
- Water for Soaking and Grinding Dal
Instructions
- Soak the dal in water for 7-8 hours or overnight. Drain the dal in a mixer and add salt and green chilies.
- Grind the dal till to smooth and fluffy (add water if needed). Pour the batter in a bowl.
- Add sooji, coconut, chopped curry leaves, hing and black pepper powder in batter and mix well.
- Heat the oil in a kadai or wok for deep frying.
- Grease the oil in palm and shape the batter in a round shape and slide these gently into the oil.
- Fry the bondas on medium heat till to golden and crisp. Serve Mysore bonda with coconut chutney or ketchup.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Dangerously addictive urad dal bonda, feel like munching some rite now. Just love to have some with spicy coconut chutney.
One of my favorite type of deep fried snacks. Good one.
These are one of my fav evening snacks. With a cup of coffee this would be absolutely yum. You have made it perfect.
Love these kinds of snacks. Addictive and are perfect for this weather. Very nice.
Pass me that platter please. The bajjis look very tempting.
That’s one tempting platter, want to pick one and munch on with some tamarind chutney…Mysore Bajji is so much like our urad dal vada pakore without coconut.
Oh these bondas are so sinful Preeti..very nicely made!
Oh wow! I am literally drooling at 10 PM here seeing your bondas!
urad dal bonda looking great and so tempting with chutney. great share.