Recipe: Mysuru Bonda 

Made from urad dal batter whipped till fluffy, then deep-fried into a puffed, round fritter with no vegetable filling at all. Soft and airy on the inside, with a texture that’s distinctly different from crisp, dipped-style pakodas.

Prep time: 15 mins (plus 4 hrs soaking) | Cook time: 15 mins | Servings: 4

Ingredients

• 1 cup urad dal (whole white, skinned), soaked 3-4 hours
• 1-2 green chillies, finely chopped
• 1-inch ginger, finely chopped
• A few curry leaves, chopped
• 1/4 tsp black pepper, crushed
• A pinch of asafoetida (hing)
• Salt to taste
• Oil, for deep frying

Get the ingredients here

Method

1. Drain the soaked urad dal and grind to a thick, smooth batter using minimal water.
2. Whisk the batter vigorously by hand for 3-4 minutes until light and fluffy — this is what gives the bonda its airy texture.
3. Fold in green chillies, ginger, curry leaves, crushed pepper, hing, and salt.
4. Heat oil in a kadai on medium flame.
5. Wet your hands, scoop small portions of batter, and gently drop them into the hot oil.
6. Fry on medium heat, turning occasionally, until golden brown and puffed, about 6-8 minutes.
7. Drain on paper towels and serve hot with coconut chutney.