Mysore Bonda

Mysore bonda is a popular South Indian snack that originated in the state of Karnataka, India. It is a deep-fried snack made from a fermented batter consisting of urad dal (black lentils) or a combination of urad dal and rice. The batter is seasoned with spices and herbs to enhance the flavor.

Mysore Bonda

Mysore Bonda


  • 1 cup urad dal (black lentils)
  • 1/4 cup rice (optional, for a combination of urad dal and rice)
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1-inch piece of ginger, grated
  • a few curry leaves, finely chopped
  • 1 tablespoon grated coconut (optional)
  • Salt to taste
  • Oil for deep frying
  • Yogurt


1.Rinse the urad dal (and rice, if using) thoroughly and soak it in water for about 3-4 hours. This helps soften the lentils for easy grinding.


2.After soaking, drain the water and transfer the urad dal (and rice, if using) to a blender or food processor. Grind it into a thick, smooth batter by adding a little water as needed. The batter should have a fluffy consistency.


3.Transfer the batter into a large bowl and cover it with a clean cloth. Allow the batter to ferment for at least 6-8 hours or overnight. Fermentation helps in the formation of air bubbles and gives a nice texture to the bondas.

4.Once the batter is fermented, give it a good stir. Add finely chopped onions, green chilies, grated ginger, curry leaves, grated coconut (if using), and salt to taste. Mix well to combine all the ingredients evenly.

5.Heat oil in a deep pan or kadai for deep frying. The oil should be moderately hot, not smoking.

6.Wet your hands with water to prevent sticking and shape small portions of the batter into round balls. Gently drop the bondas into the hot oil, taking care not to overcrowd the pan.

7.Fry the bondas on medium heat until they turn golden brown and crispy on the outside. Flip them occasionally for even cooking. It usually takes about 3-4 minutes per batch.

8.Once the bondas are cooked, remove them from the oil using a slotted spoon and drain excess oil on a kitchen paper towel.

9.Repeat the process with the remaining batter until all the bondas are fried.

10.Serve the hot and crispy Mysore bondas with coconut chutney, sambar, or any chutney of your choice.


1.Urad dal: Urad dal, also known as black lentils, is a good source of protein and dietary fiber. It is also rich in iron, potassium, magnesium, and B vitamins. Including urad dal in your diet may help improve digestion, boost energy levels

2.Coconut: Grated coconut, when consumed in moderation, can provide dietary fiber and healthy fats. It is also a source of essential minerals like manganese and copper. Coconut is known for its potential antioxidant and anti-inflammatory properties.


These ingredients are used to make the basic Mysore bonda. You can also add spices like cumin seeds, black pepper, or asafoetida (hing) to enhance the flavor further. Feel free to experiment with the ingredients and adjust them according to your taste.

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