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