Mysore Bonda

Tweet

I had never heard of Mysore bondas a.k.a bajjis till my 8th grade. It has always been vada for us, sambar and thayir vada being a family favorite. And then during my vacation I visited Madurai with my close friend's family.It was a road trip all the way from my native to Madurai. And just like any other road trips it was filled with eating at highway stalls. And that is where I got to taste this.

In fact it was the name that got me to give it a try. One bite and I knew that am gonna order another plate, it was soft, fluffy and too good. Dunk them in coconut chutney and then in sambar, take a big bite, you are definitely gonna love this. It is different from the regular medhu vadas with its own difference. And then every highway stall that we visited saw me having a plate of these soft bondas.

Now that I am a food blogger, I am game for rekindling my memories, visiting them for lost recipes and cooking 'em in my kitchen. And this recipe definitely falls under dat category. There were no takers at home except for appa... okay he tries everything and anything that his little gal cooks up but the others said they preferred the regular vadas... Now thats good for me, isn't it...

~*What U Need*~ Urad dal(whole)/ Muzhu ulundu - 1/2 cup Fresh coconut pieces - 2 tbsp Peppercorns - 1/2 tbsp Hing - a pinch Salt - to season Coriander leaves - 2 tbsp, chopped Curry leaves - 1 tbsp, chopped Green chillies, ginger - to taste Oil - to deep fry

How I made it:
Soak urad dal for 2-3 hours and grind with less water until smooth. Add the rest of the ingredients and mix well. Beat with a fork till fluffy. Heat oil in kadai, keep a small bowl of water to grease your hand, grease your hand with water and make small-sized balls. Deep fry in oil till until golden. Drain excess oil in paper towel.

Serve hot with coconut chutney and sambar!!!

So thats it Folks...
With Love,

Signs off!!!

Pssst... Like my post... Don't miss any recipes from us

Get the latest updates straight to your email! Subscribe NOW for free!