How to make Bonda | Bonda | South Indian Food | Indian Food | Recipes (2024)? Full details edit

Bonda is a popular South Indian savory snack that comes in various regional varieties. Here's a guide to making a classic Mysore Bonda:

Ingredients:

• Urad Dal (Whole Black Gram): 1/2 cup
• Water: For soaking and grinding
• Rice Flour (Optional): 1-1.5 tbsp
• Black Pepper: 1/2 tsp, crushed
• Cumin Seeds: 1/2 tsp
• Ginger: 1/2 inch, finely chopped
• Green Chili: 1, chopped
• Coconut: 2.5-3 tbsp, chopped (freshly grated works too)
• Curry Leaves: 8-10, chopped
• Asafoetida (Hing): A pinch
• Salt: To taste
• Oil: For deep frying

Instructions:

1. Soak the Urad Dal: Wash and soak the urad dal in enough water for 5-6 hours, or overnight.
2. Grind the Batter: Drain the soaked dal and transfer it to a blender or grinder jar. Add 4-5 tablespoons of water and grind to a smooth, fluffy, and thick batter. Use a spatula to scrape down the sides while blending for a uniform consistency. Add more water gradually if needed to achieve a thick pouring batter.
3. Make the Bonda batter: In a large mixing bowl, combine the ground urad dal batter with rice flour (if using), black pepper, cumin seeds, chopped ginger, green chili, coconut, curry leaves, asafoetida, and salt.
4. Adjust the Consistency: Add a little water if the batter feels too thick. The ideal consistency is slightly thicker than pancake batter.
5. Heat Oil for Frying: Pour oil into a deep pan or pot and heat it over medium heat. To check the temperature, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is hot enough.
6. Fry the Bondas: Once the oil is hot, use a spoon or your fingers to shape small balls of the batter. Gently drop them into the hot oil, maintaining some space between each bonda.
7. Fry Until Golden Brown: Fry the bondas on medium heat, occasionally turning them over, until they are golden brown and crisp on all sides. This may take around 5-7 minutes.
8. Drain and Serve: Remove the fried bondas from the oil using a slotted spoon and drain on absorbent paper towels. Serve hot with your favorite chutney, like coconut chutney or sambar.

Tips:

• Soaking the urad dal for long enough ensures a fluffy and light batter.
• You can adjust the amount of green chili according to your spice preference.
• For a richer flavor, you can add a tablespoon of yogurt to the batter.
• Be careful while flipping the bondas to avoid them from breaking.
• Leftover bondas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan with a little oil until crisp again.

Enjoy your delicious homemade Mysore Bonda!