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Ulundu bonda recipe, Mysore bonda

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Ulundu-bonda
Ulundu bonda recipe, made with urad dal as main ingredient. Chopped coconut and whole pepper take the taste to a whole new level. perfect snack recipe for evening with coffee or tea.

I recently became a fan of this Mysore bonda AKA Ulundu bonda. In Tamil nadu, restaurants and caterers name this ulundu bonda as Mysore bonda. Here in Tamil nadu, we prepare with urad dal batter.  I tasted this in my periyamma’s house.

Actually I helped her in making this bonda, while she kept ready the batter ground. They harvest their urad dal in their farm. So the quality of urad dal is unbeatable. She added lots of water while grinding, yet the batter was so stiff, fluffy and white. She added a handful of rice flour too to the batter. It adds crispness and volume to the batter. It’s optional though.
We made in large numbers and I totally loved making balls (that too bigger size bondas) and deep frying them in a big kadai and a big ladle,fun! Its crisp out and soft inside,love the coconut bits the best in this one. Yesterday I ground batter for vadai for aadi perukku and decided to make bondas in the evening and post it here in my blog.

Ulundu-bonda
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Ulundu bonda recipe

Ulundu bonda recipe, mysore bonda made with urad dal as main ingredient. Chopped coconut and whole pepper take the taste to a whole new level. perfect snack recipe for evening with coffee or tea.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time 2 hours
Servings 20 bondas
Cup measurements

Ingredients

  • ½ cup Urad dal white, whole
  • 3 tbsp Fresh coconut bits (chopped)
  • 2 tsp Black pepper
  • ¼ tsp Asafoetida
  • Salt as needed
  • 2 tbsp Coriander & curry leaves chopped
  • 2 tsp Rice flour
  • 1 Green chilli Optional
  • Oil - To deep fry

Instructions

  • Soak urad dal for 2-3 hours and grind with less water until fluffy and smooth.
    step1 bonda
  • Add chopped coconut bits,salt,asafoetida,coriander/curry leaves,rice flour,black pepper and mix well.
    step 2 bonda
  • Heat oil in kadai and keep a small bowl of water to grease your hand,grease ur hand well with water and make small desired sized balls.
    step 3 bonda
  • Drop in oil carefully. Lower the flame and cook both sides until golden in colour. When you turn over to cook the other side,you can keep the flame in medium high. Just make sure the inside gets cooked. For this you have to cook slowly.
    step4 bonda
  • Drain in paper towel and enjoy the hot, crisp bondas!
    step 5 bonda

Video

Notes

  • Here's a tip to grind urad dal : Soak for 2 hours and keep an hour minimum inside fridge for chilling.
  • Use ice water to grind the urad dal. Grind the batter with very less water and do not run the mixer for long time. Give just quick pulses.
  • I used only little more than 1/4 cup water. This varies upon the urad dal quality.
  • If your batter is not good for making shapes, keep in the fridge for an hour and then try making.
  • If you want you can add a green chilli and a piece of ginger while grinding. You can also add a tsp of jeera along with pepper.
  • If your urad dal is old and less in quality, you may not get more volume of batter, apparently you will get less numbers of bondas.

Ulundu bonda method:

    1. Soak urad dal for 2-3 hours and grind with less water until fluffy and smooth.step1 batter
    2. Add chopped coconut bits,salt,asafoetida,coriander/curry leaves,rice flour,black pepper and mix well.step 2
    3. Heat oil in kadai and keep a small bowl of water to grease your hand,grease ur hand well with water and make small desired sized balls.step 3 shape
    4. Drop in oil carefully. Lower the flame and cook both sides until golden in colour. When you turn over to cook the other side,you can keep the flame in medium high. Just make sure the inside gets cooked. For this you have to cook slowly.step4 fry
    5. Drain in paper towel and enjoy the hot, crisp bondas!step 5 bonda

We had it with coconut chutney, which is the best combo!

Mysore-bonda

Reader Interactions

Comments

  16. Sarah

    aah this is bliss! i love uzhunnu vadas and pics are so tempting! here in Bangalore, we also get a Mangalore Bonda which is pretty different from the others.

    Reply

  28. மகி

    ஆஹா,ராஜி போனவாரம் நானும் இதே போண்டாதான் செய்தேன்.ஆனா வடையாப் போடமுடிலன்னு ஃபீலிங்ஸ் பண்ணேன்! 😉

    சூப்பரா இருக்கு போண்டா! 🙂

    Reply

  32. Divya

    Hi Raji i have never tried making bondas as i don know how they get ball shaped bondas in hotels… you are an expert in getting the right shapes no matter whether it is bonda or vadai… you really have a nice "kai pakuvam"… yesterday i made kaju katli which was a super hit at home… i stil don have the confidence to make bondas… yours looks truly awesome 🙂

    Reply

  34. jayasree

    Superb clicks, Raji. Bondas looks crisp and well shaped. I know it is not easy to get these beautifully shaped balls. Though one tends to think shaping vada is more difficult.

    Reply

  42. Paaka Shaale

    OMG the bondas look super crispy and delicious. This bonda is something I have never tried. Your version seems easy. I am gonna try this very soon Raji. Thanks for all the tips 🙂

    Reply

  50. S.Menaga

    ஹோட்டலுக்கு போனாலே முதலில் ஆர்டர் செய்வது இந்த போண்டா தான்…ரொம்ப நல்லாயிருக்கு..

    Reply

  62. Shanthi

    I luv this bonda. Whenever I go to restaurants my first choice is this bonda. By the by the 1st two pictures cannot be seen from my side. The link when clicked leads to the picture. Is something wrong?

    Reply

  80. Happy Cook / Finla

    I want them looks so so delish, trying to cut down in fried food for a while, well that is what i decided but it never last here with me. bookmarking this recipe. made one of you chow chow recipe, and it was yumm.

    Reply

  84. cookingvarieties

    hi raks kitchen, i blogwalk from jays and glad to meet my sporean neighbour here and your beautiful and neat looking blog : i am wan from malaysia , glad to know you.
    my first time at reading bonda recipe, they sure look very appetising, would surely give this a try. thanks, do visit mine 🙂 ok. have a nice day

    Reply

  94. Zareena

    These look yummy and delicious Raks. They are perfect in shape. Raks I made your moist chocolate cake and I posted it in my blog. They came out perfect.

    Reply

  112. Himani

    Hi Raji, wonderful post. I think I have said this before but I would like to say it again. You pics and post, step wise instructions are so inspiring that I want step into my kitchen and start making them at once… and that's what happened with these bondas too. They turned out great…very crispy on the outside, soft and fluffy on the inside, great as a evening snack or as breakfast.
    You are always first on my blog visit list and will stay on that spot.

    Reply

  116. Saranya

    Raji…that's my mom's name as well…and looks like all the Rajis out in the world are super cooks. I have been visiting your website for about 3days now and I am gonna try this Mysore Bonda ( after recently having some of the bondas on a Bangalore-Mysore highway )… Wish me luck! This will be my first snack trial after my wedding

    Reply

  120. WeR SAHM

    came from Fb directly to this link without any further wait….this is really tempting me to try immediately Raji…. You are always inspiring me with your wonderful appealing clicks and all your recipes are really grt..

    Ezcookbook

    Reply

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