Mysore Bonda Recipe with A2 Ghee (South Indian Snack)
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By the Faimly Farm Team · Prep 15 min (plus soaking) · Cook 20 min · Makes about 15 · A South Indian classic
Mysore Bonda (or Mysore Bajji) is a beloved South Indian breakfast and tiffin snack — light, fluffy, golden fritters made from a fermented urad dal batter, traditionally served with coconut chutney and a spoon of warm ghee. Crisp outside and soft inside, they are a tea-time and festival favourite. Here is how.
Ingredients
- 1 cup urad dal (split black gram), soaked 3-4 hours
- 2 tbsp rice flour (for crispness)
- 1-2 green chillies, finely chopped
- 1 inch ginger, grated
- A few curry leaves, chopped
- 1 tbsp chopped coriander
- 1 tbsp chopped coconut pieces (optional)
- Salt to taste
- A2 ghee (and/or oil) for frying
- A little warm A2 ghee, to serve
Method
1. Grind the batter: drain the soaked urad dal and grind to a smooth, fluffy batter using minimal water. The fluffiness is key to soft bondas.
2. Add flavourings: fold in rice flour, green chilli, ginger, curry leaves, coriander, coconut, and salt. Do not over-mix — keep the batter airy.
3. Heat the ghee: heat A2 ghee (or a ghee-oil mix) in a deep pan to medium.
4. Fry: wet your hand and drop small portions of batter into the hot ghee. Fry on medium until golden and cooked through, turning for even colour.
5. Serve: drain and serve hot with coconut chutney and a drizzle of warm ghee.
Where Ghee Comes In
Mysore bonda is traditionally enriched by ghee — fried in ghee (or a ghee blend) for richness, and served with a spoon of warm pure ghee that lifts the whole dish. The ghee adds the aroma that makes these simple fritters special.
The Faimly Farm Tip
Fry in or finish with pure A2 ghee for the best aroma. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is Mysore bonda?
Mysore bonda is a South Indian fritter made from a fluffy urad dal batter, deep-fried golden and served with coconut chutney and ghee, popular for breakfast and tiffin.
Why must the batter be fluffy?
A well-aerated urad dal batter gives soft, light bondas; a dense batter makes them heavy.
Why add rice flour?
A little rice flour adds crispness to the outside of the bondas.
How does ghee feature?
The bondas are fried in ghee (or a ghee blend) and served with a drizzle of warm pure ghee for aroma and richness.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the best aroma.
Conclusion
Mysore Bonda is South Indian tiffin comfort — light, golden, and fragrant with ghee. Grind a fluffy batter, fry to a crisp gold, and serve hot with chutney and a spoon of warm A2 ghee for a tea-time treat everyone loves.
Fry golden Mysore bondas. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
