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You are here: Home / Navaratri Recipes / Mysore Bonda | Mysore Bajji | Ulundu Bonda Recipe

Mysore Bonda | Mysore Bajji | Ulundu Bonda Recipe

November 24, 2015 18 Comments

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I didn’t even realise that something called Mysore Bonda existed until I was complaining to my MIL that I can never master the shape of ulundu vadai and end up making them into round blobs each time.

Mysore Bonda / Mysore Bajji / Ulundu Bonda RecipePin

She suggested I just alter the recipe slightly and call them Mysore Bondas instead. Genius! So while I master getting the shape of ulundu vadai right, here’s something I am going to use in the mean time.

Make no mistake, ulundu vadai (or medhu vadai) and Mysore bonda have the same basic ingredients but they do have some differences. For instance, we add fresh coconut pieces (thenga kothu) in Mysore Bonda that gives it a lovely texture. Also, our version uses no ginger.

Mysore Bonda or Ulundu Bonda Recipe

Preparation time: 2 hours
Cooking time: 30 minutes
Makes 20-25 bondas
Recipe Source: MIL

Ingredients:
1.5 cups of urad dal / ulutham paruppu / uzhunnu parippu
4 tbsp of fresh coconut pieces (thenga kothu)
2 of green chillies
1 tbsp of whole black peppercorns
A few of fresh curry leaves
Salt of to taste
Oil of for deep frying

How to Make Mysore Bonda:

1. Soak the urad dal in water for about 2 hours. Grind with little water to a smooth paste along with the green chillies and salt. The amount of water depends on the quality and age of the urad dal you are using. Don’t add too much water or the bondas will become too oily. Add little at a time and if the dal is grinding up fine, stop there.

Mysore Bonda / Mysore Bajji / Ulundu Bonda RecipePin

2. Add the peppercorns, coconut pieces, and curry leaves to the ground urad dal batter. Mix well. The batter looks a bit looser in the below picture because of the mixing we did, so no need to add water after grinding.

Mysore Bonda / Mysore Bajji / Ulundu Bonda RecipePin

3. Heat oil in a kadai and add spoonfuls of batter into it. I just use my fingertips, take a small blog of batter, shape it roughly into a ball and drop it in. Start with one bonda to make sure it’s hot enough. If the oil sizzles around the bonda as you drop it in, then it’s ready. Don’t make it smoking hot.

Mysore Bonda / Mysore Bajji / Ulundu Bonda RecipePin

4. Fry until the bondas are golden brown. Don’t overcrowd them in the oil, otherwise, they oil temperature will go down too much resulting in soggy oily bondas.

Mysore Bonda / Mysore Bajji / Ulundu Bonda RecipePin

5. Drain on a kitchen napkin. I usually fry one and test it for spice/saltiness/doneness and then proceed with the rest of the batch.

Mysore Bonda / Mysore Bajji / Ulundu Bonda RecipePin

Notes:
– you can add some grated ginger to the batter if you’d like
– the fresh coconut pieces are a star ingredient so try to get your hands on some. grated coconut may not work so that’s not a good substitute
– i served these with tomato thokku once and bottled vatha kozhambu from Grand Sweets another time. regular thenga chutney (coconut chutney) works well too
– serve hot or at least warm. if they sit for a bit, they get soft. still edible but definitely not as tasty

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By nags Filed Under: Navaratri Recipes, Snacks and Appetisers, Tamil Recipes, Uncategorized

Previous Post: « Paal Poli – Pooris Soaked in Thickened Milk
Next Post: Vishu Recipe List & Tamil New Year Recipes »

Reader Interactions

Comments

  1. SohNi

    January 9, 2013 at 4:40 pm

    Hi Nag,

    mine were not cooked properly from inside… any tips on that?

    Reply
    • Nagalakshmi V

      January 10, 2013 at 2:15 am

      it's important to regulate the temperature of the oil when frying the vada. try keeping it at medium low so that the outside and inside get cooked simultaneously.

      Reply
  2. Anonymous

    June 19, 2012 at 1:39 pm

    Hello, I tried these today and they came out really well :). Thanks for the recipe. Do you also have the recipe for kerala urudu vadas?

    Reply
    • Nagalakshmi V

      June 20, 2012 at 2:49 am

      Thanks! Yes i have uzhunnu vada (medhu vada) recipe here: https://www.cookingandme.com/2008/07/uzhunnu-vadamedhu-vadaideep-fried-urad.html

      Reply
  3. Anonymous

    April 17, 2012 at 2:34 am

    bondas are so much better than vadai!

    Reply
  4. Archana

    April 16, 2012 at 12:09 am

    A rose with any other name would smell as sweet.

    Reply
  5. Poornima Nair

    April 14, 2012 at 3:55 pm

    They look perfect, love these golden bondas!

    Reply
  6. Priya

    April 12, 2012 at 12:28 pm

    Super crispy bondas, prefect for snacks with a cup of tea..

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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