Malgudi Days

Mysore Bajji/Bonda

Mysore bonda or bajji served in a bowl with mint chutney and filter coffee

By Bhamini S.

Preparation time: 10 minutes
Cooking time: 20 minutes
Waiting time : 60 minutes

1 tsp cumin seeds
1 tsp ginger, finely chopped 
1 tsp fresh coconut pieces, finely chopped (optional)
1 tsp fresh coriander 
1 cup natural yoghurt
1/4 cup rice flour
1 cup maida 
1/4 tsp baking soda
3 green chillies, finely chopped (optional)
Fresh onion shoots, a few, chopped
1 cup water (can use soda water)
Oil for frying

1. In a bowl, add flours, yoghurt, salt and cumin seeds. 
2. Add Soda water little by little to make a thick batter. 
3. Mix until batter is an even consistency, with no lumps.
4. Add chopped ginger, curry leaves, coriander leaves, onion shoots, coconut pieces and chopped green chillies (optional)
5. Set batter aside for an hour or so. Ensure it is not too watery, the batter should be thick enough for you to make round balls and put into the oil.
6. Heat oil to fry on a low-medium heat. Drop in ball of batter and fry them on a very slow flame. They can turn brown quickly and remain uncooked inside if the oil is too hot so keep the temperate low-medium. Remove when Bajjis are golden brown.
5. Serve it with coconut and mint chutney.

Mysore bondi or bajji in bowl served with filter coffee

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