Mysore Bonda


  • 1 cup urad dhal
  • 2 Tbsps. black pepper corn
  • 3 green chillies
  • 1" chopped fresh ginger
  • 1 Tbsp. diced fresh coconut
  • salt to taste
  • oil to fry in


Soak Urad dhal overnight. Grind coarsely urad with chillies, black pepper and salt. Add a tsp. of whole black pepper, ginger and coconut to the mix. Heat oil in a wok. Take a large-spoon and drop heapfuls of the batter in the oil. Fry on medium heat, then on high to a golden brown color. Remove and place on paper towel to soak away any excess oil.

Serve with chutney.

^ Please contact me for any of these ingredients or utensils.

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