Mysore Bonda / Ulundu Bonda

Bondas are flavorful, deep fried fritters. Mysore bondas are popular for their distinct flavor and inviting rotund shape. Many prepare bondas with all-purpose flour (maida) and a little rice flour mixed with yogurt or buttermilk to make a fluffy batter that rises and puffs when fried. The addition of baking soda makes the bondas all the more round and puffy!

In contrast, this is another version that is prepared with black gram (ulundu). It is very similar to making medhu vadai, except this bonda is tempered with several seasonings.

When my husband heard that his mom recently made these bondas, he couldn't get them out of his mind :). So, here they are!

Ingredients (about 16 bondas):

1. 1 cup ulundu / de-husked, whole black gram
2. 1 tablespoon rice flour (optional, but helps to crisp the bondas more)
3. 1 teaspoon salt (or as needed)
4. 2 green chillies, finely chopped
5. 1 teaspoon minced ginger
6. a few curry leaves and coriander leaves / cilantro
7. 1 teaspoon jeera / cumin seeds
8. 1 teaspoon black peppercorns
9. 1/4 teaspoon hing / asafoetida
10. 1 tablespoon sliced coconut bits / grated coconut
11. 2 teaspoons ghee / clarified butter (optional, but makes a difference to the flavor and crunch)
12. About 4 cups vegetable oil / as needed for deep frying

 Preparation:

1. Soak black gram in enough water for 2-3 hours. 
2. Drain the water and grind the black gram with 1/4 cup of water or slightly more (no more than 1/2 cup) to a fluffy, smooth, thick batter. Slowly add water and grind. Depending on the quality of the gram, the amount of water you add might vary. But, take care not to add too much water, because it will be difficult to shape the bondas
3. Add salt, rice flour, cilantro, coconut and hing to the batter and mix well. 
4. Heat ghee until hot. Add cumin seeds, peppercorns, curry leaves, green chillies, and ginger. Fry for a few seconds and add to the batter and mix well. If you don't want to use ghee, just add all the ingredients without tempering or frying them.
5. Heat oil on medium-high heat until a small piece of batter when added to the oil sizzles and rises immediately. Reduce the heat to medium. 
6. Keep a bowl of water to wet your fingertips. Gather a small lump of dough, shape it with your fingers to form a round shape and gently add it to the hot oil such that it lands as a "dollop" with no tail trailing out (more or less). I am not sure how some people get perfectly round bondas. It must be a result of practice and expertise. Some also say that only bondas made with all-purpose flour (maida) puff into such round balls. In any case, what's in a shape? :). Mine are not perfectly round, and I just choose to look past it! Next time, I'm attempted to try forming/dropping the bondas with a small cookie/ice cream scoop.
7. Fry the bondas until golden brown. Monitor the oil temperature. Make sure the oil is not too hot. It is best if the bondas slowly fry, ensuring the insides cook well. If the oil temperature drops, increase the heat and then decrease as needed. 
8. Repeat frying the rest of the batter. Keep wetting your fingertips to avoid the batter from sticking to your fingers. 

Serve the bondas hot with some coconut chutney, or just as is.