Mysore Bonda Recipe (Healthy Pan Fried Recipe)
Mysore Bonda is a popular and traditional snack from Karnataka, known for its soft, fluffy texture on the inside and a golden-brown crispness on the outside. Traditionally, these bondas are deep-fried, but in this recipe, we’ll take a healthier approach by pan-frying them using the Kuzhi Paniyaram Pan. This alternative method uses significantly less oil, ensuring that you can enjoy this delicious snack without the guilt.
Made primarily from urad dal (split black gram), Mysore Bonda is spiced up with a delightful blend of green chillies, black pepper, curry leaves, fresh coconut, and a touch of asafoetida (hing). It is the perfect tea-time snack, and pairs wonderfully with a hot cup of coffee or Ginger Cardamom Chai. Whether you’re enjoying it as a light snack or sharing it with friends during your afternoon tea, these crispy and fluffy bondas are sure to be a hit!
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 cup |
| Green Chilli (finely chopped) | 1 |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Fresh Coconut (grated) | 1/4 cup |
| Asafoetida (hing) | 1/2 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves (finely chopped) | Small bunch |
| Oil (for pan frying) | As needed |
Allergen Information:
- Contains legumes (urad dal).
- No known allergens other than common spices and ingredients.
Dietary Preferences:
- Vegetarian: This dish is completely vegetarian, making it suitable for those following a plant-based diet.
- Gluten-Free: No gluten-containing ingredients are used in this recipe.
- Vegan-Friendly: You can make this recipe vegan by ensuring the chutney accompaniment is also vegan, which is easily achievable.
Nutritional Information (Approximate per serving):
- Calories: 150-200 per bonda (depending on oil used for frying)
- Carbohydrates: 20g
- Protein: 7g
- Fat: 5g
- Fiber: 4g
Instructions:
-
Soaking the Urad Dal:
Begin by soaking the white urad dal in water for about 2 hours. This softens the dal and helps in creating a smooth batter for the Mysore Bonda. -
Preparing the Batter:
Once the dal has soaked, drain all the excess water. In a blender or food processor, grind the soaked dal with the chopped green chilli. Add very little water to achieve a thick, smooth batter. The consistency should be thick enough to hold shape when spooned into the pan, yet smooth enough to blend the spices well. -
Mixing the Ingredients:
Transfer the ground dal batter into a large mixing bowl. Add the coarsely pounded black peppercorns, salt, asafoetida, grated fresh coconut, and finely chopped coriander leaves to the batter. Mix everything thoroughly, making sure all the ingredients are well-incorporated. Taste the batter and adjust the salt and spices to suit your preference. -
Preparing the Kuzhi Paniyaram Pan:
Heat your Kuzhi Paniyaram Pan on medium heat. Add a teaspoon of oil into each of the cavities. The oil will help in creating a crisp, golden exterior for the bonda. -
Cooking the Mysore Bondas:
Spoon the prepared bonda batter into each cavity of the pan, filling it up to about 3/4 of the way. Once the batter is in place, cover the pan and allow the top of the bondas to cook and steam through. This will help cook the inside of the bonda without over-browning the outside. -
Pan Frying the Bondas:
After a few minutes, once the tops of the bondas look cooked through (you’ll see it become firm), uncover the pan and flip each bonda to cook on the other side. If desired, you can add a little more oil at this point to ensure the bondas crisp up evenly and turn golden-brown. Let them cook for another 4-5 minutes, or until both sides are nicely browned and crispy. -
Serving:
Remove the bondas from the pan and place them on a paper towel to absorb any excess oil. Serve the Mysore Bondas immediately with a side of coconut chutney for dipping. They make an excellent accompaniment to a hot cup of coffee or Ginger Cardamom Chai.
Tips for Perfect Mysore Bonda:
-
Consistency of the batter: The batter should be thick, but not too stiff. If it’s too watery, the bondas may not hold their shape when frying. If the batter is too thick, you can add a tablespoon or two of water to adjust the consistency.
-
Oil for Frying: If you prefer extra crispy bondas, feel free to add more oil. However, for a healthier alternative, use just enough oil to coat the pan.
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Serving Suggestions: These Mysore Bondas are traditionally served with coconut chutney, but you can also try them with tomato chutney, mint chutney, or even a tangy tamarind sauce for a variety of flavors.
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Storage: While best enjoyed fresh, you can store the leftover Mysore Bondas in an airtight container for up to 2 days. Reheat them in a hot pan or in the oven to restore some of their crispness.
Conclusion:
Mysore Bonda, when made with a healthy twist by pan-frying instead of deep frying, becomes a guilt-free snack that you can enjoy any time of the day. The blend of spices, the crunch of black pepper, the richness of grated coconut, and the aromatic asafoetida all come together to create a mouthwatering treat that pairs perfectly with your favorite hot beverage. With this pan-frying method, you can enjoy all the delicious flavors of Mysore Bonda with less oil and more taste, making it an ideal snack for any occasion!
