Mysore Bonda is one of the popular fried snack of South India. Generally, spiced urad dal batter is used. In Telugu cuisine, spiced maida batter is used to make instant bondas. For this recipe I have used sorghum/Jowar flour and it turned out so well. Try this recipe which doesn't require any grinding and can be made easily.
- 1/2 Cup Sorghum/Jowar Flour
- 3 Tsp Rice Flour
- 1 Tsp Gram flour/besan/kadalamaavu
- 1 Tbsp Thinly Chopped Coconut Pieces
- 1/2 Tsp Crushed Pepper
- 1/4 Tsp Salt
- A Small Pinch of Baking soda
- 1/2 Cup Buttermilk
- 1/8 Tsp Asafoetida Powder
- 6 Chopped Curry Leaves
- (Cold Pressed) Oil for frying
- In a wide bowl, take all ingredients except oil and baking soda.
- Add buttermilk in batches. The quantity of buttermilk depends on its thickness. If it is too thin, you may require less quantity.
- The batter should be of dropping consistency just like like vada batter.
- Keep aside for 30 minutes.
- Heat oil in a pan. Mix baking soda to the batter and give a good mix. The batter will become fluffy.
- Once the oil is ready, wet the fingers and take a small portion of batter and drop into the oil. Allow it to puff up before flipping. Cook until both sides become crisp.
- Remove and drain excess oil on a kitchen tissue.
- Repeat the same for the whole batter.
1. Once the oil is hot enough to fry, turn the heat to medium/low. If fired on high temperature, the inside portion will not cook properly.
2. The buttermilk quantity depends on its thickness. So make sure it is not either too thin or too thick.
3. The batter should be of dropping consistency just like vada batter and not runny.
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