mysore bonda is very popular in south India mostly in Karnataka and can be found in tiffin centers, Udupi hotels and Restaurants. These have crusty outer skin while the inner part is very soft and light since they are made of yogurt and maida i.e plain flour. Also little rice flour is used to make the outer part crusty. These are quite popular as they are easy to make instantly and can be served as a tea time snack. They are different from the ulundu bonda (in tamil) or punugulu (in telugu) which are made of the urad dal batter. If you are looking for mysore bonda recipe that is served in Karnataka restaurants, you can try this.
These mysore bonda are also called as maida bonda and maida punugulu. The proportion of rice flour can be adjusted a bit, but this works well for me. Theses taste the best when served hot or warm with a chutney. I prepare a onion tomato chutney or bell pepper chutney to go with them.
how to make mysore bonda in restaurant style using maida
1. Dump all the ingredients except water and oil in a wide bowl. mix everything well.
2. Add water little by little to make a thick batter like the vada batter. you can add little more flour if your batter becomes runny.set this aside for 30 minutes to 1 hour.
3. Heat oil well. Smear oil to your fingertips, make round balls and drop them in the oil.
4. Fry maida bonda till golden.
here is the mysore bonda recipe in restaurant style
- 2 cups maida
- ½ cup rice flour
- 1 very small Onion chopped or 1 tbsps. Of chopped coconut
- 2 Green chilies finely chopped
- ¼ inch ginger piece minced
- Salt to taste
- ¼ tsp. cumin
- 1 cup yogurt (slightly sour works well)
- ¾ tsp. soda
- Water as required
- Add all the ingredients, except water and oil to a bowl. Mix everything well.
- Add water little by little and mix to make a thick batter. The batter preferably must be of the vada batter consistency. So be cautious while you add water. If you happen to add more water and your batter ends up runny, just add little flour and mix. Use half rice flour and half maida while adding extra.
- Set this aside for 30 mins to 1 hour depending on your yogurt. If your yogurt is not sour, it is best to leave for an hour. Since sour yogurt makes these bondas fluffy and light.
- Heat the oil to smoke point, reduce the flame to medium. Smear some oil to your fingertips, make a round ball and drop in the hot oil. Fry till golden. Repeat smearing oil to your fingers every time you drop a bonda. This keeps them in good shape.
- Keep stirring with a ladle while frying otherwise these get discolored fast.
- Make them in batches till you finish all your batter.
- serve hot or warm with chutney