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Mysore Bonda (deep fried lentil fritters from the State of Karnataka)

“What’s for tea” squeaked out the voice of Jyoti (my Indian neighbour! I was feeling very tired as I had hiked 10 km a day ago and was feeling the fatigue.I looked at her in disbelief as she sat down with a tired sigh. Well here I was almost at the same fatigue level she was experiencing and she expected me to be some sort of super woman who never got tired and who came up fried snacks (yes that is what she wanted as she loves things like hot Bhajiyas,Vada,Mirchi Pakoda and wants me to make it) and made them at a snap of the fingers. I told her that I was not at all inclined to make anything except for a mandatory cup of tea which I badly wanted myself (I am selfish that way..ok who isn’t?)!But then seeing her face I wanted to prepare something as she was so eager to have something with her tea. I looked at the time – 1.200pm. So I had at least 5 hours to prepare.

I had Urad Dal and rice flours in the refrigerator which when mixed in together and fermented for 3 – 4 hours made the most amazing Mysore Bonda ever! I was always wanting that people taste my new found passion for Mysore Bonda as I found it was the easiest snack to make provided you had the needed ingredients and at least 2 hours for fermentation. The method in India required the lentils to be soaked for 5 – 6 hours,ground with almost no water,whipped till light and then fried or melt in the mouth Bondas. But here I used Urad Dal flour mixed with a small amount of rice and all purpose flours for spectacular results.

This recipe was made for the  Shhhhh Secretly Cooking Challenge where I was partnered with Priya Mahesh who blogs at :

At 200 deg.

Priya gave me All Purpose Flour and Yogurt while I gave her Dill Leaves and Toor Dal(yellow lentils). She made a lovely Bassaaru and Sabbaki Soppu Palya with it.Here is the link for the recipe on her blog :

Bassaaru and sabakki soppu pallaya | Dill leaves and lentil curry

The more important thing being that you can make this delicious Mysore Bonda with flours and that too minus the soaking and grinding makes it easier to master. ou need just one kitchen utensil – the whisk which is seen in almost all households today.

Preparation Time : 15 minutes

Fermentation Time : 2 – 5 hours

Makes : 15 Bonda


1 cup Urad Dal flour

2 tbsp all purpose flour

1 tbsp rice flour

1 1/2 tsp salt (or to taste)

1/4 cup yogurt

Water s required

1 Onion – finely chopped

2 tsp freshly ground black pepper

1 inch piece Ginger – finely chopped

1 green chilli – finely chopped

2 tbsp coriander leaves – finely chopped

1 tbsp curry leaves – finely chopped

Oil for frying


Mix the salt with the yogurt and whisk well.Mix all the flours in a large mixing bowl and add the yogurt mixing all the time.Add water 1 tbsp at a time till the flours turn into a thick batter.

Cover the bowl with plastic wrap or a large plate and leave it in a warm place for fermentation for upto 5 hours. Give the batter at least 2 hours rest for the flours to mix with the yogurt.

Heat oil in a pan on medium heat after the preferably 5 hours fermentation.Whisk the batter till light and fluffy for upto 5 minutes for perfectly light Bondas. Mix the rest of the ingredients into the batter and whisk again.Using a tablespoon or your hands drop the batter in small portions into the hot oil. They will puff up into balls and turn crisp on the outside and remain a melt in the mouth texture on the inside.Fry for around 4 – 5 minutes on medium heat.

Serve hot with any kind of chutney or ketchup!

Served with chutney…

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This post first appeared on The Food Samaritan, please read the originial post: here

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Mysore Bonda (deep fried lentil fritters from the State of Karnataka)


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