Bonda, Urad Dal Bonda

Mysore Bonda ( How To Make Mysore Bonda)

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
बोन्डा, उड़द दाल बोन्डा - हिन्दी में पढ़ें 

Added to 106 cookbooks   This recipe has been viewed 116505 times

A scrumptious snack made with a batter of urad spiked up with pepper and curry leaves, Bonda is an evergreen favourite across South India.

It can be served as an evening snack with Chutney , Sambhar and a cup of Coffee , or added to a breakfast platter along with Idli , Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face.

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Bonda, Urad Dal Bonda recipe - How to make Bonda, Urad Dal Bonda

Soaking time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 16 bondas (16 bonda )
Show me for bondas

  1. Clean, wash and soak the urad dal in enough water for atleast 2 hours. Drain well.
  2. Blend in a mixer to a smooth paste, adding 2 tbsp of water.
  3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
  4. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  5. Serve immediately with any chutney of your choice.

Coconut Chutney ( Idlis and Dosas) 
Green Moong Dal and Vegetable Idli, Healthy Moong Dal Idlis 
Sada Dosa 

Nutrient values per bonda
Energy58 cal
Protein1.8 g
Carbohydrates4.5 g
Fiber1.2 g
Fat3.6 g
Cholesterol0 mg
Vitamin A25.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C0 mg
Folic Acid9.6 mcg
Calcium11.1 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.8 mg
Potassium56.5 mg
Zinc0.2 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Mysore Bonda ( How To Make Mysore Bonda)
 on 03 Feb 16 03:18 PM

This recipe is great to serve for snacks with a hot cup of tea or coffee. They are very crispy and best to be served immediately.
Mysore Bonda ( How To Make Mysore Bonda)
 on 21 Apr 13 07:59 PM