Mysore Bonda Recipe
Cooking well does not always mean cooking fancy.” It is very important, how to serve the dishes, but it is also important how it tastes inside because the inside beauty matters the most. Similarly, in Mysore Bajji, if the stuffing is not soft, then the entire dish is spoiled. Mysore Bajji is also known as Mysore Bonda. The cooking procedure is similar to that of the Vada. This dish is made by submerging the content into hot fat, which in most cases is oil. It is fried on a shallow base so that the content does not get burnt from one side.
|Prep Time: 5 Mins||Cooking Time: 1 Hour||Servings: 2 to 3|
Ingredients for Mysore bonda
- All purpose flour 1 cup
- Rice flour 1/4th cup
- Salt to Taste
- Cooking soda half a teaspoon
- buttermilk 1 glass
- Cumin seeds 1 teaspoon
- Chopped ginger 1 teaspoon
- Green chillies 5
- Coconut 1 teaspoon (chopped)
- Oil 8 tablespoons
Process of making mysore bonda
First, take a bowl and add 1 cup of all purpose flour. Next, add 1/4th cup of rice flour.
Add salt and a half teaspoon of cooking soda. When we combine the all Purpose flour and the rice flour after adding cooking soda, the process is very quick.
Mix the entire mixture after adding 1 full glass of buttermilk.Make the content into a nice dough just like Vada mixture.
Due to the buttermilk and cooking soda, the mixture will puff up.Keep the mixture aside for 10 minutes and then add 1 teaspoon of cumin seeds, 1 teaspoon of chopped ginger, 5 green chillies, 1 teaspoon of chopped coconut.
Next, mix the content and keep it aside again for 1 hour, so that the Mysore Bajji’s turn out to be softer.
After an hour, make small dumplings from the dough with wet hands.
Then, take a non-stick frying pan and add 8 tablespoons of oil and let it heat up.Make sure oil is heated well
Then, add these dumplings one by one and make sure to not let it touch beneath. Remove the Mysore bonda on a plate and make sure to put tissue papers to cover up the oil.
The dish is ready to be served!
Tips to remember
- Try and cook the Mysore Mysore bonda on a little bit low flame, we would get a lot of color, but the stuffing would not be cooked properly.
- If the Mysore Bajji’s are flat, then adding a little more of all purpose flour which will make it perfect.
- Mysore Bajji’s are best eaten with coconut chutney’s or Tomato Chutney.