Craving a crispy, fluffy snack? Mysore Bonda is a delectable South Indian treat perfect for tea time or anytime! This blog post explores the secrets to making this popular fritter, featuring a soft, flavorful interior and a satisfying crunch.
Today, we’re diving into the world of Mysore Bonda, a crispy, golden delight from South India. These fluffy fritters are made with all-purpose flour (maida), whisked into a light batter with tangy yogurt and a touch of spice. The result? Bite-sized bursts of flavor that are perfect for tea time or a satisfying afternoon pick-me-up. Get ready to whip up a batch of these addictive treats – Maida Bonda is easier to make than you think!
Hailing from South India, Mysore Bonda (or Maida Bonda) is a beloved evening snack. Unlike its potato-filled cousins, this light and flavorful fritter is crafted with just flour, creating a delightful textural contrast. Enjoy these crispy bites on their own, alongside a cup of coffee, or pair them with traditional accompaniments like idli, dosa, and a refreshing coconut chutney.
Tips for making fluffy Mysore Bonda
Batter Magic:
Ferment the magic: Use slightly sour curd, not too fresh or very sour. Overnight fermentation at room temperature is ideal.
Lumpy is not lovely: Whisk the curd smooth before adding other ingredients. A lump-free batter ensures even cooking.
The golden ratio: Aim for a thick, dropping consistency in the batter. Too thin and your bondas will be greasy, too thick and they’ll be dense.
Baking soda boost: A pinch of baking soda can enhance fluffiness. Add it just before frying and mix gently.
Frying Finesse:
Oil temperature is key: Ensure the oil is hot but not smoking (around 350°F). A small batter dollop should sizzle and rise to the surface quickly.
Wet hands, happy bondas: Moisten your hands before shaping the batter to prevent sticking and for smoother shaping.
Don’t overcrowd the party: Fry bondas in batches to maintain oil temperature and ensure even cooking.
Golden perfection: Fry until golden brown and crisp for the best texture and flavor.
Extra Mysore Magic:
Spice it up!: For a touch more heat, add chopped green chilies to the batter.
The accompaniment affair: Serve your Mysore bondas with coconut chutney or sambar for a delightful flavor combination.
Fresh is best: Use fresh ingredients for the best taste and texture.
Leftover love: Leftover bondas can be reheated in an oven for a few minutes to crisp them back up.
Craving a crispy, fluffy snack? Mysore Bonda is a delectable South Indian treat perfect for tea time or anytime! This blog post explores the secrets to making this popular fritter, featuring a soft, flavorful interior and a satisfying crunch.
In a large bowl, combine the maida flour and rice flour. Add the chopped green chili, ginger, cumin seeds, salt, finely chopped onion, curry leaves, and chopped coriander leaves. Then, stir in the yogurt until everything is well incorporated and a batter forms.
¾ Cup Maida, ¼ Cup Rice Flour, 2 nos Green Chili, 1 tsp Ginger, 1 tsp Cumin Seeds, 1 tsp Salt, 1 nos Onion, 1 sprig Curry leaves, ¼ Cup Coriander Leaves, ½ Cup Curd (Plain Yogurt)
Add baking soda to the mixture, then gradually incorporate water until a thick batter consistency is achieved.
½ tsp Baking Soda, ½ cup Water
Heat the oil in the pan and test its readiness for frying the bondas. Once hot, take small balls of dough and gently drop them into the oil.
2 cups Oil
Wet your palm, then take small balls of dough and gently drop them into the oil.
Allow the bondas to cook over medium flame, gently flipping them periodically to ensure uniform cooking.
Remove the fried bondas from the oil and place them on a plate lined with tissue paper to absorb excess oil.
The delicious Maida bonda is ready to serve
Video
Notes
Tips for making fluffy Mysore Bonda
Batter Magic:
Ferment the magic: Use slightly sour curd, not too fresh or very sour. Overnight fermentation at room temperature is ideal.
Lumpy is not lovely: Whisk the curd smooth before adding other ingredients. A lump-free batter ensures even cooking.
The golden ratio: Aim for a thick, dropping consistency in the batter. Too thin and your bondas will be greasy, too thick and they'll be dense.
Baking soda boost: A pinch of baking soda can enhance fluffiness. Add it just before frying and mix gently.
Frying Finesse:
Oil temperature is key: Ensure the oil is hot but not smoking (around 350°F). A small batter dollop should sizzle and rise to the surface quickly.
Wet hands, happy bondas: Moisten your hands before shaping the batter to prevent sticking and for smoother shaping.
Don't overcrowd the party: Fry bondas in batches to maintain oil temperature and ensure even cooking.
Golden perfection: Fry until golden brown and crisp for the best texture and flavor.
Extra Mysore Magic:
Spice it up!: For a touch more heat, add chopped green chilies to the batter.
The accompaniment affair: Serve your Mysore bondas with coconut chutney or sambar for a delightful flavor combination.
Fresh is best: Use fresh ingredients for the best taste and texture.
Leftover love: Leftover bondas can be reheated in an oven for a few minutes to crisp them back up.
Nutritional Info
Nutrition Facts
Mysore Bonda (Maida Bonda)
Amount Per Serving (1 Bonda)
Calories 70Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 12g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures for making Mysore Bonda :
In a large bowl, combine the maida flour and rice flour. Add the chopped green chili, ginger, cumin seeds, salt, finely chopped onion, curry leaves, and chopped coriander leaves. Then, stir in the yogurt until everything is well incorporated and a batter forms.
Add baking soda to the mixture, then gradually incorporate water until a thick batter consistency is achieved.
Heat the oil in the pan and test its readiness for frying the bondas. Once hot, take small balls of dough and gently drop them into the oil. Wet your palm, then take small balls of dough and gently drop them into the oil.
Allow the bondas to cook over medium flame, gently flipping them periodically to ensure uniform cooking. Remove the fried bondas from the oil and place them on a plate lined with tissue paper to absorb excess oil.
Nice. There is another bonda called 'goli baje' or Mangalore bonda which is very popular snack in Udupi/Mangalore area. There is a very slight change in the ingredients for that and rest everything is same. There is no rice flour, jeera in that recipe. We add curry leaves and a tiny amount of sugar to the flour and make the bonda. It is slightly chewy / soft in nature and needs to be consumed when it is hot.
Even i thought it is called mangalore bonda first, i tasted it in the mangalore once and it has the same ingredients. yesterday i tried this and it came out well. Thanks madam.
i tried out this recipe, but the bondas were very hard, i think it should rest for atleast two hours, 30 min not enough. what is the consistency of the bonda batter ?
The batter should be nicely aerated. We should nicely mix the batter atleast for 5 minutes and then the air would get incorporated and it would help to get soft bondas
Hi Meenal, We are adding the baking soda to get a fluffy vada inside. Otherwise, it become hard. Add little baking soda for a soft vada. Alternatively you can also add Eno salt, which is available in the market.
Hi, This is a very nice post. Mysore Bonda is a very delicious recipe. Thank you for sharing the ingredients and recipe. It is yummy. Hope your next recipe will published soon.
I made this today,came out really well.Delecious,I have added little bit of onion and a pinch of asafoetida and added a little ginger garlic paste too.My family loved it.Thanku for the recepie.
what is soda salt? is it eno salt/fruit salt
Nice. There is another bonda called 'goli baje' or Mangalore bonda which is very popular snack in Udupi/Mangalore area. There is a very slight change in the ingredients for that and rest everything is same.
There is no rice flour, jeera in that recipe. We add curry leaves and a tiny amount of sugar to the flour and make the bonda. It is slightly chewy / soft in nature and needs to be consumed when it is hot.
Even i thought it is called mangalore bonda first, i tasted it in the mangalore once and it has the same ingredients. yesterday i tried this and it came out well. Thanks madam.
i tried out this recipe, but the bondas were very hard, i think it should rest for atleast two hours, 30 min not enough. what is the consistency of the bonda batter ?
The batter should be nicely aerated. We should nicely mix the batter atleast for 5 minutes and then the air would get incorporated and it would help to get soft bondas
without baking soda can we do this..
Hi Meenal, We are adding the baking soda to get a fluffy vada inside. Otherwise, it become hard. Add little baking soda for a soft vada. Alternatively you can also add Eno salt, which is available in the market.
Hi,
This is a very nice post. Mysore Bonda is a very delicious recipe. Thank you for sharing the ingredients and recipe. It is yummy. Hope your next recipe will published soon.
can we make this bonda in kuzhi paniyaram pan?
You can try making, but i guess deep frying makes it nice and fluffy
Is it baking soda or cooking soda?
Both baking soda and cooking soda are same
I made this today,came out really well.Delecious,I have added little bit of onion and a pinch of asafoetida and added a little ginger garlic paste too.My family loved it.Thanku for the recepie.
So glad to hear! Thank you ????????