Bonda: South Indian Snacks

wellhealthorganic.com Bonda: Mysore Bonda, also known as Mysore Bajji, is a beloved South Indian snack characterized by its blend of lentils, aromatic herbs, and vibrant spices. This culinary delight entails a meticulous process where these ingredients amalgamate into a thick batter, ultimately resulting in fritters that boast a delightful combination of crispiness, softness, and fluffiness.

Bonda

Preparation Time: 8 hours

Cooking Time: 30 minutes

Total Time: 8 hours and 30 minutes

Cuisine: Karnataka, South Indian, Tamil Nadu

Course: Snacks

Dietary Preference: Vegan

Difficulty Level: Moderate

Ingredients:

For soaking lentils:

• ½ cup urad dal (hulled or husked black gram)
• 2 cups water (for soaking)

For Bonda batter:

• 4 to 5 tablespoons water (or as needed for grinding urad dal)
• 1 to 1.5 tablespoons Rice Flour (or fine semolina or rava – optional)
• ½ teaspoon crushed black pepper
• ½ teaspoon cumin seeds
• ½ inch ginger 
• 1 green chili 
• 2.5 to 3 tablespoons chopped fresh coconut
• 8 to 10 curry leaves (chopped)
• 1 pinch asafoetida (hing)
• Salt (as required)
• Oil (for deep frying)

Also Read: Dahi Puri

For coconut chutney:

• ¼ cup grated coconut (fresh or frozen)
• 1 tablespoon roasted chana dal 
• 1 or 2 green chilies (chopped)
• 8 to 10 curry leaves (fried in 1 or 2 teaspoons oil)
• 2 to 3 tablespoons water 

Instructions:

Soaking Lentils and Making Batter:

1. Rinse the urad dal thoroughly in water a couple of times. Then, soak the lentils in water for 5 to 6 hours or overnight in a bowl.
2. After soaking, drain all the water. In a mixer-grinder or blender, add the lentils and water in parts. Grind to a smooth and fluffy batter. Initially, add 3 tablespoons of water and adjust as needed.
3. Transfer the batter into a bowl using a silicon spatula.
4. Vigorously whisk the batter for 2 to 3 minutes with a wired whisk or spoon to aerate it, ensuring the Bonda turns out fluffy and light.
5. Mix well with rice flour, crushed black pepper, cumin seeds, chopped ginger, green chilies, asafoetida, chopped curry leaves, chopped coconut (optional), and salt to taste.

Frying Mysore Bonda:

1. Preheat oil in a kadai or fryer until it reaches a moderate heat for deep frying.
2. Using a tablespoon or any small to medium-sized spoon, pour the batter into the hot oil in a round shape.
3. Fry until one side is lightly crisp and slightly golden, then turn over each Bonda.
4. Continue frying until both sides are light golden and crisp.
5. Fry in medium-hot oil until the Bonda are crisp and golden, turning them over as needed.
6. Remove them using a slotted spoon and place them on kitchen paper towels to soak up any excess oil.
7. Fry the remaining batches of Bonda similarly.
8. Serve Mysore Bonda piping hot or warm alongside coconut chutney.

Making Coconut Chutney:

1. In a small pan, fry the curry leaves in 1 or 2 teaspoons of oil until they become crisp.
2. Grind or blend all the ingredients mentioned under coconut chutney along with the fried curry leaves and oil, adding water as required.
3. Pair the Mysore Bonda with coconut chutney for a delightful combination.

Also Read: Indian Dinner Recipes veg

Notes:

• Use fresh urad dal; aged urad dal will result in longer grinding time and less fluffy Bonda.
• Maintain a thick but flowing batter consistency; thin batter yields flat Bonda and absorbs more oil.
• Rice flour is optional; add it if the batter is of medium consistency to thicken it.
• Adjust spices, herbs, and seasonings according to taste preferences.
• Onions can be added to the batter for variation.
• Ensure the oil is moderately hot for frying to prevent excessive oil absorption or uneven cooking.
• Both Bonda and coconut chutney recipes can be scaled up for gatherings or parties.
• Nutritional information provided is approximate and per Bonda.