Mysore Bonda, Instant Mysore Bajji, Goli Baje
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 86591 times
Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with amazing 17 images.
Bonda is a South-Indian snack which has a lot many variations and we have got you the traditional Mysore bonda recipe. Everyone has their own way of making it and this is our Mangalore goli baje version.
An awesome snack from the ever-busy kitchens of Mysore, the Instant Mysore Bonda is a deep-fried bhajiya made of plain flour, rice flour and curds, perked up with a range of appropriate taste givers like ginger and green chillies.
Tips for Mysore bondaMysore bonda recipe. 1. Curds help in making the Mysore bonda light. 2. Grated coconut, chopped onions or other veggies can be added to perk up the Mysore bajji. 3. Add baking soda and salt to taste. The soda along with curd is the most important ingredient to make the Mangalore bonda soft and light. Add salt only when you are ready to fry the bondas. Resting the batter with salt for more time will make the batter runny and watery.
This traditional South Indian bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread.
Making South Indian style bonda is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having Instant Mysore bonda in the monsoons.
Mysore bonda tastes wonderful when served hot with chutney, and a cup of hot milky filter coffee!
You can also try other South Indian recipes like the Masala Vadas and South Indian Filter Coffee.
Learn to make Mysore bonda recipe | Instant Mangalore goli baje | Mysore bajji | ullundu bonda | with detailed step by step recipe photos and video below.
- To make mysore bonda, combine the curds and ½ cup of water in a deep bowl and whisk well.
- Combine all the ingredients, including the curd-water mixture in a deep bowl and mix very well using your hands.
- Heat the oil in a deep non-stick pan, shape each portion into a round using your hands and deep-fry, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the mysore bonda immediately with coconut chutney or green chutney.
Mysore Bonda video, Instant Mangalore goli baje, Mysore bajji
Mysore Bonda, Instant Mysore Bajji, Goli Baje recipe with step by step photos
To make a batter for Mysore bajji, in a deep bowl take curd. They help in making the Mysore bonda | Mangalore goli baje | Mysore bajji | ullundu bonda | light. Learn how to make curd at home.
Add ½ cup of water.
Whisk well and keep aside. We would have suggested you to make use of buttermilk but, the consistency at each household is different so, we do not want to tamper the measurements.
Add 1 cup plain flour. While the authentic recipe calls for refined flour, you can make use of whole wheat flour instead if you like.
Add ¼ cup rice flour. They help in making the Mysore Bonda crispy from outside.
Add cumin seeds.
Add finely chopped ginger.
Add finely chopped green chillies. Also, you can toss chopped curry leaves for an enhanced flavour.
Add finely chopped coriander. Grated coconut, chopped onions or other veggies can be added to perk up the Mysore bajji.
Add baking soda and salt to taste. The soda along with curd is the most important ingredient to make the Mangalore bonda soft and light. Add salt only when you are ready to fry the bondas. Resting the batter with salt for more time will make the batter runny and watery.
Combine all the ingredients and add the curd-water mixture. Do not add extra water as the Mysore bonda batter should be thick enough to hold the shape on dropping.
Mix very well using your hands to get a smooth, lump-free mixture. It also helps to aerate the batter nicely. Keep aside.
To deep-fry maida bonda, heat the oil in a deep non-stick pan. Shape each portion into a round using your hands and drop a few at a time. You can grease your hands with oil or water if you are finding it difficult to drop the boonda.
Deep-fry till they turn golden brown in colour from one side.
Carefully, flip them and deep-fry until they are crisp and golden brown from all the sides. Cook on a low medium flame or else the inside will remain uncooked.
Drain Mysore bonda | Mangalore goli baje | Mysore bajji | ullundu bonda | on an absorbent paper to drain the excess oil.
Serve Instant Mysore bajji immediately with coconut chutney or green chutney. Our collectuon of South-Indian Vada recipes will help you create some interesting, authentic recipes at home like: Mini Cabbage Vadas, Rasam Dal Vada, Masala Vadas.
Nutrient values per serving
|Vitamin A||226.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||1.9 mg|
|Folic Acid||2 mcg|
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