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Mysore Bajji Or Urad Dal Bonda

Preeti Garg
Mysore bajji is deep fried snack which are crisp, fluffy and soft fritters made with urad dal, coconut and spices. 
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine South Indian
Servings 4 People

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.