Mysore Bondas

Bondas with chili, ginger and coconuts!

I normally don’t deep-fry. May be I am frightened of hot oil, or I don’t like the mess of cleaning up, or may be it’s because I’m health conscious (not entirely true), I normally don’t. But this was an occasion, so I decided to make bondas. Now there are so many recipes for bondas, made with gram flour, filled with potatoes, eggs.. But these are my favorite, in that they are so simple, yet so tasty.

Mysore Bondas


Urad Dal – 1 cup
Green chili (chopped fine) – 1 teaspoon
Ginger (chopped fine) – 1 teaspoon
Whole black pepper corns – 1 tablespoon
Fresh coconuts (chopped into small bits) – 1 tablespoon
Fresh cilantro (chopped) – 1 tablespoon
Salt to taste
Vegetable Oil – to fry

Bondas in oil


1. Soak the dal in water for 2 hours.
2. Grind it into a fine paste, using as little water as possible.
3. Mix in everything but the oil into the paste.
4. Heat the oil in a deep vessel (or a fryer if you have one) till it smokes.
5. Scoop up the batter into small balls, and drop them carefully into the oil.
6. Fry till golden brown on all sides.
7. Take them out of the oil, into kitchen paper lined plates.
8. Serve immediately.


1. If you are going to grind the batter, and wait for some hours before you fry the bondas, add the salt just before you fry them. Salt brings out the water, and you don’t want a soggy, watery batter.

2. Use enough oil. The lesser oil you use, the more will be absorbed by the food. You can reuse the oil for sauteing. Never use it again for deep frying.

3. Serve with mint or coconut chutney.


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