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Ulundu Bonda (Mysore Bonda)
- Duration: 25 minutes + soaking time
- Serves: 4 to 5 people
Spice Level: Low
The Mysore Bonda is similar to the medhu vada, except for the fresh coconut that goes into its batter, and its shape. The coconut pieces accord the Bondas a good texture, and give the soft interiors a crunchy bite. They are fairly easy to prepare, but you must be careful about adding minimal water while grinding the urad dal. In case you like your Bondas extra fluffy, try grinding the batter with some sour curd instead of water.
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The Ulundu Bonda is a popular urad dal snack belonging to the Mysore Brahmin culinary tradition, and therefore contains neither onion nor garlic. It is also equally-loved in Tamil Nadu, Kerala and Andhra Pradesh as an evening snack, especially during Diwali. These deep-fried Bondas go very well with coconut chutney. Mysoreans often use it in the main course as an accompaniment to black lentil curry.
- Black gram (Urad dal) (½ cup)
- Rice flour (1 to 2 tbsp)
- Pepper (Kali mirch), crushed (½ tsp)
- Ginger (Adrak), finely chopped (½ inch)
- Green chillies (Hari mirch), finely chopped (2)
- Coconut, chopped (3 tbsp)
- Curry leaves(Kadipatta), finely chopped (8 to 10)
- Asafoetida (Hing) (a pinch)
- Salt (to taste )
- Water (as required for soaking and grinding urad dal )
- Oil (for deep-frying)
- Thoroughly wash the urad dal and soak it overnight in enough water.
- The following day, drain out the water, and toss the dal in a blender.
- Using minimal water, grind the dal till it turns smooth and fluffy. Pour out the batter into a bowl.
- Add the rice flour, kali mirch, ginger, green chillies, coconut, kadipatta, hing and salt to the batter. Mix thoroughly to form a thick mix.
- Heat oil in a kadhai on a high flame for deep-frying.
- Shape the batter into medium-sized, round balls with your palms and gently slide them into the oil.
- Fry till the Bondas turn golden and crisp.
- Serve the Ulundu Bonda hot with coconut chutney.