Mysore Bonda Recipe (Healthy Pan Fried Recipe)
A vegetarian Karnataka recipe with white urad dal (whole), green chilli - finely chopped, whole black peppercorns - coarsely pounded. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Mysore Bonda Recipe, soak the urad dal completely immersed in water for about 2 hours
white urad dal (whole)(1 cup) - 2
Once the dal is soaked, get the remaining ingredients ready and the Kuzhi Paniyaram Pan ready as well
- 3
Drain all the excess water from the urad dal and grind it along with the green chilli adding very little water to make a smooth and yet thick bonda batter
white urad dal (whole)(1 cup)green chilli - finely chopped(1) - 4
Transfer the bonda batter into a large mixing bow, add the pounded peppercorns, salt, asafoetida and coriander leaves
whole black peppercorns - coarsely pounded(1 teaspoon)asafoetida (hing)(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - small bunch - 5
Check the salt levels and adjust to suit your taste
salt - to taste - 6
Preheat the Kuzhi Paniyaram Pan; add a teaspoon of oil into each of the cavities
- 7
Spoon the Mysore Bonda batter into each of the cavities and fill it 3/4th way through
- 8
Cover the pan and allow the top of the bonda's to steam and cook through
- 9
Once you notice the top of the bonda's are cooked through, then uncover the pan
- 10
From this stage onwards we will pan fry the bonda's in open
- 11
Flip the bonda's to cook on the other side
- 12
You can optionally add more oil to make the bonda's more crisp and browned evenly from all sides
- 13
Serve the Mysore Bonda's along with Coconut Chutney as a tea time snack along with a hot cup of coffee
fresh coconut - grated(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Mysore Bonda Recipe (Healthy Pan Fried Recipe)
A vegetarian Karnataka recipe with white urad dal (whole), green chilli - finely chopped, whole black peppercorns - coarsely pounded. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
13 steps- 1
To begin making the Mysore Bonda Recipe, soak the urad dal completely immersed in water for about 2 hours
white urad dal (whole)(1 cup) - 2
Once the dal is soaked, get the remaining ingredients ready and the Kuzhi Paniyaram Pan ready as well
- 3
Drain all the excess water from the urad dal and grind it along with the green chilli adding very little water to make a smooth and yet thick bonda batter
white urad dal (whole)(1 cup)green chilli - finely chopped(1) - 4
Transfer the bonda batter into a large mixing bow, add the pounded peppercorns, salt, asafoetida and coriander leaves
whole black peppercorns - coarsely pounded(1 teaspoon)asafoetida (hing)(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - small bunch - 5
Check the salt levels and adjust to suit your taste
salt - to taste - 6
Preheat the Kuzhi Paniyaram Pan; add a teaspoon of oil into each of the cavities
- 7
Spoon the Mysore Bonda batter into each of the cavities and fill it 3/4th way through
- 8
Cover the pan and allow the top of the bonda's to steam and cook through
- 9
Once you notice the top of the bonda's are cooked through, then uncover the pan
- 10
From this stage onwards we will pan fry the bonda's in open
- 11
Flip the bonda's to cook on the other side
- 12
You can optionally add more oil to make the bonda's more crisp and browned evenly from all sides
- 13
Serve the Mysore Bonda's along with Coconut Chutney as a tea time snack along with a hot cup of coffee
fresh coconut - grated(1/4 cup)
About this recipe
A vegetarian Karnataka recipe with white urad dal (whole), green chilli - finely chopped, whole black peppercorns - coarsely pounded. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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