Mysore bonda

Once i soaked excess urad dal for dosa batter and i used rest to make mysore bonda. I used Skinned urad dal (White Lentil), but i have also seen other recipes made from maida (all purpose flour). But I prefer doing with Urad dal , it is definitely much more nutritional than making with Maida.

Preparation time

: 20 mins + 2 hours soaking time

cooking time:

30 mins


10 -12 bondas


  • Urad dal (skinned black gram) - 1/2 cup
  • rice flour - 2 - 3 tbsp
  • minced ginger - 1 tsp
  • Green chilli - 3 small
  • salt - to taste
  • fresh coconut pieces - 1/4 cup (I dint have fresh coconuts that day :( )
  • Finely chopped Onions - 1/4 cup (Optional)
  • Whole black pepper - 1 tsp
  • Cumin Seeds - 1/2 tsp
  • Few strands of fresh Curry leaves if available
  • Oil for deep frying


Before you start grinding, heat the oil for frying


Soak the Urad dal in 3/4 cup of water for 2 hours. After 2 hours, drain the excess water and keep it aside, then grind the urad dal into a fine batter in a blender / mixer by adding the drained water little by little


  • Just add tbsp's of water when ever necessary. The batter should be thick enough that when you drop a small ball of batter into water it should float and not sink inside water. 
  • If you feel you added more water add a tbsp of Rice flour to compensate.
  • Once the batter is prepared take out of the mixer, transfer to a mixing bowl and beat it with hand for a minute so that the batter fluffs up with air so that your bonda's will be soft and not too thick in the middle.



Once the batter is prepared add in rest of the ingredients and mix well once again. Then using hand / spoon carefully drop the batter into the oil through the sides.

Depending on the oil level and the size of the wok you take add as many as bonda batter as possible, just make sure you give enough spaces for them to move around the oil.

Once one side of bonda is cooked change sides and wait for the other side to get cooked. Take them up and drain any excess oil by tapping slowly to the edges and serve Hot with Chutney !!


  • Don't let oil go to piping hot, then only outter layer gets fried and inner layer stays raw.
  • Fry in the medium heat 
  • Dont turn side very often, it tends to use much oil then, wait for each side to get cooked evenly