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Mysore Vada / Bonda

Most of the time when I do vada I used to do Urad dhal vada (medhu vada). My sister always says she did mysore bonda.. Today When I wanted to do some vada for offering to god I have decided to try something different from medhu vada. I got this recipe from my sister.. She said she also add cashew bits after grinding the paste and make vada.  I have skipped Cashew for me. If you prefer nuts you can add them. Also for some reason after putting first few I felt comfortable with making in Vada shape instead of ball. You can do it either way

Ingredients

Toor Dhal – 1/2 cup
Channa Dal – 1/2 cup
Split Yellow Moong Dal – 1/2 cup
Urad Dal – 1/2 cup
Green chillies – 4
Garlic- 2 cloves (ignore if you are doing for god offering)
Ginger – 1 inch
Curry leaves – 1 sprig
Coriander leaves – 1 sprig
Salt to taste
Oil for deep frying

Method:


Wash all the four dhals and soak them for atleast two hours.
Add the garlic, green chillies, ginger and the salt and grind it in a mixer without adding any water to obtain a coarse mixture. Do not grind it into a paste. The coarse consistency actually gives a nice bite to the vadai.


Finally add the chopped curry leaves and coriander leaves.
In a heavy bottomed vessel, heat oil for about 1.5 inches thick for deep frying. Once it turns hot enough, make small sized balls out of the dal mixture and deep fry until it turns golden brown in color.

Serve Hot with Sambar, Rasam or chutney

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17 Replies to “Mysore Vada / Bonda”

  17. runnergirlinthekitchen.blogspot.com
    Reply

    Since I have moved to Bangalore, I have fallen in love with these, I always go to the Darshini's and have them, never make at home. Homemade one's are not as crispy as the one I get outside!

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