Mysore bondas or ulundu bondas are popular urad dal snacks belonging to the Mysore cuisine .The Mysorean Brahmins don’t take onion & garlic ,so these bondas are from mysore Brahmin culinary tradition and therefore contains neither onion nor garlic.
These bondas are quite similar to medu vadas, except some ingredients and its shape. In one word the only difference is tiny pieces of fresh coconut which goes into the batter. The tiny pieces of coconut added to this batter for giving these bondas a good texture , soft interior and a crunchy bite .
These bondas are easy to make and very delicious snack. But the most important thing to be kept in mind is adding minimal water while grinding urad dal otherwise the bondas will not give good texture.
These bondas are also loved in Tamilnadu, Kerla & Andhra Pradesh as an evening snacks. It goes with coconut chutney and is generally prepared during the time of diwali.
Often the Mysoreans use it as a main course as an accompaniment to the black lentil curry.
The famous ulundu bondas are prepared by soaking the urad dal for 4 to 5 hours and grinded using minimal water. The grinded batter is kept in a warm place overnight for fomenting purpose. In morning all other ingredients are added to the batter and shaped into round vadas and then deep fry in hot oil.
But here I am sharing the instant ulundu bondas ,avoiding deep frying. I prepared these in appe pan or paniyam pan using only 4tbsp oil.i have added sour curd and fruit salt to the batter. but if you have time then these bondas can be prepared after well fomentation .in the later case avoid adding fruit salt. Sour curd is completely optional with fomented batter but it can be added to give the bondas extra crunch.
- Urad dal 3/4 cup
- Rice flour 1/4th cup
- Hung curd 4 tbsp
- Grated ginger 1tsp
- Cumin seeds ½ tsp
- Coconut(finely chopped) 2 tbsp
- Eno/fruit salt 1tbsp
- Pepper powder 2tsp
- Green chilli 2-3 no
- Curry leaves 1 spring
- Coriander leaves 1 tsp
- Hing a pinch
- Salt to taste
- Oil as required
- Wash and soak urad dal for 1-2 hour(I soak for 1 hour).
- Finely chop the green chillies ,coriander leaves and curry leaves.
- After an hour strain the soaked urad dal and grind it using very minimal water.
- Add the water just to grind the urad dal.
- Turn on the gas and keep the paniyam pan on the gas flame .keep the flame low.
- In a bowl add hung curd,rice flour,and all the other ingredients except urad dal paste & fruit salt.
- Mix well with your hand ,add urad dal paste and give a nice mix.
- Sprinkle little oil on the each cavity of the paniyam pan.
- Add fruit salt to the paste and mix with the batter with your hand.
- Pour tbsp of this batter into each cavity of the paniyam pan and cover the pan with a lid.
- Wait for few minutes. Check when one side turns light brown ,sprinkle oil on the top of the vada and turn around.
- Now you dont need to cover the pan.
- When the other sides turn light brown take the vadas out of the pan.
- Enjoy the vadas with coconut chutney.
- These vadas can be deep fried.
- Add water to the batter if batter seems thick.
- If you don’t like the taste of hing ,then avoid it.
- If you have sufficient time then ferment the batter and skip adding eno.