Mysore Bonda, a tasty and popular snack from South India, combines simple ingredients like all-purpose flour, rice flour, cooking soda and curd. This famous snack is loved for its unique texture- crunchy and golden outside, soft and fluffy inside. It is perfect for gatherings and can be served and enjoyed with coconut or any other chutney of your choice.
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In a mixing bowl, combine the all-purpose flour, rice powder, semolina, cumin seeds, and salt.
Add curd and gradually add water to form a thick batter (drop consistency). Allow the batter to rest for at least 20-30 minutes.
Add chopped onion, green chillies, ginger, curry leaves and baking soda to the batter. Mix well and set aside.
Heat oil in a deep frying pan over medium-high heat. (To test oil readiness, drop a bit of batter in it. If it rises quickly, it’s ready).
Take a small portion of the batter using your fingers or a spoon and drop it gently into the hot oil.
Fry the bondas in batches, making sure not to overcrowd the pan. Fry them until they turn golden and crisp. Keep stirring occasionally for even frying.
Once cooked, remove the bondas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the Mysore bondas hot with coconut chutney or sambar.
Adding a pinch of baking soda just before frying makes the bonda soft and fluffy.
Maintain medium heat while frying the bondas.
The batter consistency should be of drop and not pouring consistency.
Serving depends on the portion serving size of the bondas.
What is the cooking process for making Mysore Bonda?
To make Mysore Bonda, start by mixing all-purpose flour, rice powder, semolina, cumin seeds, and salt in a bowl. Add curd and gradually mix in water to achieve a thick batter. Let it rest for 20-30 minutes, then incorporate chopped onions, green chillies, ginger, curry leaves, and baking soda. Heat oil in a deep frying pan, test the oil's readiness, and drop small portions of the batter into the hot oil. Fry until golden and crisp, then drain on paper towels before serving.
Can I make Mysore Bonda gluten-free?
Yes, you can make Mysore Bonda gluten-free by substituting all-purpose flour with a gluten-free flour blend. Additionally, ensure that the rice flour and semolina used are also gluten-free. This way, you can enjoy this delicious South Indian snack while adhering to a gluten-free diet.
What are some good storage tips for leftover Mysore Bonda?
To store leftover Mysore Bonda, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 2-3 days. To reheat, place them in an oven or air fryer to regain their crispiness, rather than microwaving, which can make them soggy.
What chutneys pair well with Mysore Bonda?
Mysore Bonda pairs wonderfully with coconut chutney, which complements its flavors perfectly. You can also serve it with tomato chutney, mint chutney, or sambar for a delightful combination. These accompaniments enhance the taste and make for a satisfying snack experience.
What can I substitute for curd in Mysore Bonda?
If you need a substitute for curd in Mysore Bonda, you can use plain yogurt or buttermilk as alternatives. For a dairy-free option, try using a plant-based yogurt made from coconut or almond milk. These substitutes will still provide the necessary moisture and tanginess to the batter.
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