Urad Dal Bonda | Ulundu Bonda Recipe | Mysore Bajji

Mysore bajji is deep fried snack which are crisp, fluffy and soft fritters made with urad dal, coconut and spices.

Mysore bonda is known as mysore bajji, Urad dal bonda or Ulundu Bonda is very popular snack from Mysore region. You can serve this fried snack with coconut chutney or green chutney. For more variation, you can add chopped onion, carrot or coriander leaves.

 

 

Benefits of Dhuli Urad Dal

Urad dal, also known as Split Black Gram, is one of the famous lentils used in southern part of Asia, especially in Indian cuisine. Urad dal is rich in protein, fat Vitamin-B and carbohydrates with many health benefits. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa, papad and vada.

 

Here you can check other South Indian recipes

Mysore Pak

Pinapple Rasam

Apple Rasam

 

Ingredients

1/2 Cup Urad Dal / Split Black Gram (Skinless)

2 Tsp. Semolina (Sooji)

2 Green Chilies, Roughly Chopped

Salt to Taste

7-8 Curry Leaves

1 Pinch Asafoetida (hing)

2 Tbsps. Fresh Coconut, Chopped

Oil for Deep Frying

Water for Soaking and Grinding Dal

 

How to Make Mysore Bonda: 

Soak the dal in water for 7-8 hours or overnight. Drain the dal in a mixer and add salt and green chilies. Grind the dal till to smooth and fluffy (add water if needed). Pour the batter in a bowl. Add sooji, coconut, chopped curry leaves, hing and black pepper powder in batter and mix well. Heat the oil in a kadai or wok for deep frying.  Grease the oil in palm and shape the batter in a round shape and slide these gently into the oil. Fry the bondas on medium heat till to golden and crisp. Serve Mysore bonda with coconut chutney or ketchup.

 

 

5 from 4 votes
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Mysore Bajji Or Urad Dal Bonda

Mysore bajji is deep fried snack which are crisp, fluffy and soft fritters made with urad dal, coconut and spices. 

Course Snack
Cuisine South Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 1/2 Cup Urad Dal / Split Black Gram (Skinless)
  • 2 Tsp. Semolina (Sooji)
  • 2 Green Chilies, Roughly Chopped
  • Salt to Taste
  • 7-8 Curry Leaves
  • 1 Pinch Asafoetida (hing)
  • 2 Tbsps. Fresh Coconut, Chopped
  • Oil for Deep Frying
  • Water for Soaking and Grinding Dal

Instructions

  1. Soak the dal in water for 7-8 hours or overnight. Drain the dal in a mixer and add salt and green chilies.

  2.  Grind the dal till to smooth and fluffy (add water if needed). Pour the batter in a bowl. 

  3. Add sooji, coconut, chopped curry leaves, hing and black pepper powder in batter and mix well. 

  4. Heat the oil in a kadai or wok for deep frying. 

  5. Grease the oil in palm and shape the batter in a round shape and slide these gently into the oil. 

  6. Fry the bondas on medium heat till to golden and crisp. Serve Mysore bonda with coconut chutney or ketchup. 

 

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9 thoughts on “Urad Dal Bonda | Ulundu Bonda Recipe | Mysore Bajji

  1. That’s one tempting platter, want to pick one and munch on with some tamarind chutney…Mysore Bajji is so much like our urad dal vada pakore without coconut.

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