Mysore Bonda

Mysore bonda is famous in the recipe list of the Karnataka special dishes, especially of Mysore. Some call the Goli Baje of Mangalore as Mysore Bonda. But the traditional recipe uses a blend of split black lentils and spices.

You may relate it to the medhu vada of elsewhere in the South but deep fried in the shape of bondas than typical vadas.

The recipe is simple to make and quick too.

Ingredients:( for 12 bondas)

1/4 cup/ 125 ml Urad dhal whole or split

2 teaspoons thuvar dhal

1 teaspoon rice

2 green chillies chopped

1 tablespoon finely sliced coconut pieces

1/2 teaspoon cumin seeds

1/2 teaspoon whole black peppercorns, coarsely pounded

Few fresh curry leaves

1/4 teaspoon asafoetida

Salt to taste

Oil for deep frying

Method:

Wash and soak the dhals and the rice togther for an hour.

Drain and grind, adding very little water to a smooth but thick batter. The batter has to ground fine but water should be used very sparingly.

Add the salt, chopped chillies, coconut pieces,curry leaves, cumin seeds, asafoetida powder and the pepper. Mix well. Mix in a whisking motion to incorporate air in the batter and make it fluffy. This ensures that the bondas are soft on the inside with pores formed therein.

Heat oil in a heavy pan. Moisten your palm and fingers and roll the batter like balls and deep fry in hot oil.

Turn them in the oil a few times to fry evenly.

Remove with a slotted ladle and place on absorbent tissues.

Serve hot with coconut chutney or tomato ketchup.

Urad dhal is rich in protein and fibre, low in fat. These are recommended for diabetics too. Make a good snack for children.

These bondas are off to be featured in Susan, The Well Seasoned Cook's MLLA,

The 17th Helping of MLLA happening @ Sra's When My Soup Came Alive through November,

to EC's WYF Speciality Food Event

and to

Food for seven stages of life - Kids' special (4 years to 14 years of age), co-hosted by Radhika and Sudeshna.