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


  • 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


  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.