Mysore Bonda Recipe Without Onion Easy Home Cooking
Know the details about Mysore Bonda Recipe Without Onion Easy Home Cooking, Mysore Bonda Recipe Without Onion Cooking Procedure
Mastering the Mysore Bonda Recipe Without Onion
- Mysore Bonda is a popular South Indian snack.
- No onions are used in this version, enhancing its simplicity.
- Easy to prepare with common ingredients available in Indian households.
- Offers numerous health benefits when consumed in moderation.
Mysore Bonda Recipe Without Onion Easy Home Cooking
Mysore Bonda is a quintessential South Indian snack known for its crispy exterior and soft interior. Traditionally, it’s a teatime favorite in Karnataka, often relished with coconut chutney or sambar. This recipe offers a variation without onion, making it lighter and perfect for those with dietary restrictions.
History and Importance
Originating from Mysore, this delicacy reflects the rich culinary heritage of Karnataka. Its simplicity and rich flavor have made it popular across India, especially among those seeking comfort food that is easy to make yet delightful.
Items Required and Quantities
| Ingredient | Quantity |
|---|---|
| Urad dal (split black gram) | 1 cup |
| Green chilies | 2-3, chopped |
| Ginger | 1-inch piece, minced |
| Curry leaves | Few, chopped |
| Cumin seeds | 1 tsp |
| Baking soda | A pinch |
| Salt | To taste |
| Water | As needed |
| Oil | For deep frying |
Estimated Cost
The estimated cost for the complete recipe is approximately ₹100, depending on market prices.
Utensils Needed
- Mixing bowl
- Deep frying pan
- Slotted spoon
- Blender or grinder
Cooking Temperature Details
- Heat oil to approximately 180°C (356°F) for frying.
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 4g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 2g
Cooking and Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 minutes |
| Soaking | 2 hours |
| Cooking | 20 minutes |
| Total | 2 hours 30 minutes |
Cooking Procedure Overview
Mysore Bonda is prepared by soaking urad dal, blending it into a batter, mixing with spices, and deep frying.
Detailed Step-by-Step Cooking Procedure
Soak the Urad Dal: Rinse and soak urad dal in water for 2 hours.
Prepare the Batter:
- Drain and grind the soaked dal to a smooth paste using minimal water.
- Mix in chopped green chilies, ginger, curry leaves, cumin seeds, baking soda, and salt.
Shape the Bondas:
- Heat oil in a deep frying pan.
- Wet your hands slightly, take a small portion of batter, and shape it into a ball.
Fry the Bondas:
- Carefully slide the bonda into the hot oil.
- Fry on medium heat until golden brown and crispy.
- Remove using a slotted spoon and drain on paper towels.
Tips
- Ensure the batter is thick to maintain the shape during frying.
- Fry on medium heat to ensure even cooking.
Serving Procedure and Decoration Ideas
- Serve hot with coconut chutney or tomato ketchup.
- Garnish with a sprig of coriander for added freshness.
Best Combined With
- Coconut chutney
- Sambar
Should Not Be Combined With
- Heavy, greasy dishes
Eating Process
Enjoy Mysore Bonda as a snack or appetizer. Best consumed hot and fresh.
Recipe Health Tips and Benefits
- Rich in protein from urad dal.
- Low in calories when consumed in moderation.
- Baking soda helps in digestion.
Recipe Health Warnings
- Deep frying increases fat content.
- Consume in moderation to avoid excessive calorie intake.
Storage Instructions
- Store leftovers in an airtight container.
- Can be reheated in an oven for crispiness.
Things to Know
- Adjust spices to suit your taste preference.
- Fresh ingredients enhance flavor.
FAQ
1. Can I add other vegetables?
Yes, grated carrots or chopped spinach can be added for variation.
2. Can I make it spicier?
Increase the number of green chilies for more heat.
3. How to make the bondas softer?
Ensure the dal paste is smooth and well-aerated before frying.
Embrace this delightful Mysore Bonda recipe without onion, perfect for any occasion!
