This Ulundhu Bonda Recipe is a very tempting snack from the Mysore cuisine, Karnataka. It is similar to the regular Medhu vada and the same vada batter can be used, with slight variations in the added ingredients. The addition of coconut bits lends a crunchiness when eating and it is a perfect vrat recipe, as we don’t use onions here. I have shared this Mysore bonda recipe with step by step pictures and lots of tips. If preparing for evening snack accompany it with hotel sambar, coconut chutney or kara chutney.
If interested check out my other Navratri recipes
Mysore Bonda Recipe | Ulundhu Bonda Recipe
- 1 Cup Urad dal
- 2 tsp Bengal Gram Optional
- 2 to 3 tsp Rice Flour
- 1 tbsp Coconut Bits
- 2 Green Chilli
- 1" Piece Ginger
- 1 Sprig Curry Leaves
- 2 tsp Pepper Corns
- 1 tsp Jeera
- 1 Pinch Hing (Generous)
- 2 Pinch Cooking Soda Optional
- Salt As Required
- Oil For deep frying
- Chop coconut, green chilli and ginger finely. Soak urad dal, bengal gram in water for 2 hours. Rinse well and drain the water completely. Grind the soaked dal in mixie or grinder to a thick batter, by adding very little water. The batter should light and little coarse than Ulundhu vadai batter. If you grind the batter till fluffy, no cooking soda is needed. Transfer the batter to a mixing bowl. (Refer : Ulundhu vadai for grinding the batter).
- Then add coconut bits, chilli, ginger, curry leaves, pepper corns, jeera and rice flour.
- Now add required salt and hing powder. Add salt just before frying else the batter becomes little watery.
- Mix everything well. Heat oil in a kadai, then wet your right hand with water and pinch little batter. Shape it like a ball and drop the batter in the oil slowly.
1. Soak urad dal for minimum 2 to 3 hours, else the batter wont turn soft. Also use good quality and whole urad dal.
2. Addition of bengal gram is optional, but it gives nice golden colour to the ulundhu bonda recipe.
3. Instead rice flour, 1 tbsp of raw rice can be used. Soak it along with urad dal and grind.
4. Do not skip rice flour / raw rice, as it gives crispiness to the Mysore bonda recipe.
5. Use very little water while grinding, otherwise the bonda absorbs more oil and cannot be shaped.
6. The batter should be thick, light, fluffy and little coarse than the vadai batter.
7. Don’t grind the batter for long time, else the batter becomes sticky and cannot be shaped.
8. If you are not able to shape the batter, refrigerate it for 1 hour and then it can be easily shaped.
9. If the batter turns watery, add about 1 tbsp of rice flour or maida. But don’t use more as it turns the bonda hard.
10. Keep the batter in refrigerator till use. Also add salt before frying as there is a chance of the batter turning little watery.