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» Mysore Bonda Recipe
Mysore Bonda Recipe
for the mysore bonda:
½ cup urad dal
1 to 1.5 tbsp rice flour
½ tsp crushed black pepper
½ inch ginger, finely chopped
1 green chili, chopped
2.5 to 3 tbsp chopped coconut
8-10 curry leaves, chopped
a pinch of asafoetida
salt as required
water as required for soaking and grinding urad dal
oil for shallow or deep frying the vadas
for the chutney:
¼ cup grated coconut, fresh or frozen
1 tbsp roasted chana dal
1 or 2 green chilies, chopped
8-10 curry leaves fried in 1 or 2 tsp oil
water as required
Preparing the Mysore bonda:
Soak the urad dal overnight in enough water or for 5-6 hours.
Consume the urad dal.
In a mixer or wet grinder, grind the lentils till smooth and fluffy, adding very little water.
Dispense the batter in a bowl.
Mix in all the ingredients, except oil.
Heat oil for deep frying in a kadai or fryer.
Shape the batter in a round shape on your palms and slid these softly into the oil.
Fry in medium hot oil till the bondas are crisp and golden.
Deplete the mysore bondas on kitchen towels to take away excess oil.
Serve hot mysore bonda with coconut chutney.
Preparing the coconut chutney:
First cook the curry leaves in 1 or 2 tsp oil till they get crisp.
Crush all the ingredients mentioned under the coconut chutney list.
Along with the fried curry leaves and oil, with little water.
Serve the coconut chutney with the mysore bonda.
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