Mysore Bonda

Who doesn't love crispy spongy Mysore Bondas! Two ways of making this, one with the udad dal soaked and ground adding spices and deep frying or the method which I followed always from Vahchef, my favourite chef, which gives the best Mysore Bondas ever.

No soaking or waiting, grinding, just mix the flour and ingredients and drop the batter and you have delicious crispy on the outside soft inside Mysore Bondas.


1 cup maida/all purpose flour
1/4 cup rice flour
Salt to taste
1/2 tsp cooking soda
1 cup water
1 tsp cumin seeds
2 green chillis
Oil for deep frying.
1 tsp grated ginger
1 cup yogurt
1 tbsp coconut pieces.


Mix curd and water keep it a side.
Take a bowl add maida,rice flour,salt,soda mix well then add buttermilk make it into a vada batter consistency. Now add cumin seeds,coconut pieces finely chopped, green chillis chopped mix well keep a side for 1 hr.
Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame.Remove once it is golden brown colour.

Serve it with coconut chutney