Mysore Bonda Recipe

Soak

Rinse 1 cup urad dal thoroughly until water runs clear. Soak the dal with 1 tablespoon poha (or 1 tablespoon cooked rice) in enough water to cover for 4–6 hours (or overnight).

Grind

Drain soaking water. Transfer dal and poha to a wet grinder or high-power blender. Add about 1/2 to 1 cup fresh water gradually and grind to a smooth, slightly fluffy batter (thick yet pourable—like a little thicker than pancake batter). Scrape sides as needed.

Ferment (optional for Mysore Bonda)

Traditionally Mysore bonda uses slightly fermented batter for lightness. Cover the batter and keep in a warm place for 6–8 hours or until slightly risen and aerated. If short on time, proceed immediately; baked-in baking soda later will help puffing.

Season Batter

After fermentation (or immediately if not fermenting), stir in 1 tsp salt and 1/8 tsp asafoetida. If batter seems very thick, add a tablespoon of water at a time to reach dropping consistency that still holds shape.

Mash potatoes

Coarsely mash 3 boiled peeled potatoes in a bowl until smooth with small lumps. Keep warm.

Temper and cook

Heat 2 tablespoons oil in a skillet over medium heat. Add 1 tsp mustard seeds; when they crackle, add 1 tsp urad dal and 1 tsp chana dal. Fry until dal turns light golden (about 30–45 seconds). Add 8 curry leaves, 2 chopped green chilies and 1 tsp chopped ginger; sauté 20–30 seconds until fragrant.

Spice and combine

Lower heat and add 1 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder and 1 tsp garam masala (if using). Stir for 10 seconds to bloom spices. Add the mashed potatoes and 1 tsp salt. Mix well and cook 1–2 minutes to combine flavors. Taste and adjust salt or spices.

Finish filling

Turn off heat. Stir in 2 tablespoons chopped fresh cilantro and 1 tsp lemon juice. Let the filling cool to room temperature. Divide into 12 equal portions and shape each into a smooth ball or flattened disk (about 1 to 1.5 inches diameter).

Heat oil

Pour 3 cups oil into a deep frying pan or kadai to a depth of about 2–3 inches. Heat oil over medium heat to 350°F (175°C) or until a small piece of batter sizzles and rises slowly.

Prepare batter for coating

Gently stir the prepared urad batter. If using, whisk in 1/4 tsp baking soda just before frying to help puffing. The batter should be thick enough to coat the filling evenly but still drop off a spoon.

Coat and fry

Using wet hands or a small spoon, take one potato ball and dip or roll it in the batter to coat completely. Carefully slide into hot oil. Fry 3–4 bondas at a time (do not overcrowd). Fry on medium heat, turning occasionally, until evenly golden brown and crisp, about 4–6 minutes per batch.

Drain

Using a slotted spoon, remove bondas and drain on paper towels to remove excess oil. Repeat with remaining potato balls and batter, keeping oil temperature steady between batches.

Serve

Serve Mysore bondas hot with coconut chutney and/or sambar. They are best fresh and crispy.