Cooking with Buttermilk: Mysore Bonda

PicsPlay_1361654191731I buy buttermilk maybe once every couple of months. After I have used it, I always have some left over and it just sits in the fridge. And sits. And sits. So today I thought I would use up some of that buttermilk and make some delicious fried snacks, Mysore Bonda. Mysore is located in Southern India. Dishes from the Southern region use a lot of coconut, which is supposed to go into this snack. I only use coconut when I am in the mood for coconut, so I never put it in this recipe. I absolutely adore these bondas, and they are fun to make. 


  • oil, for frying
  • Maida (white flour), 1 cup
  • Rice Flour, 1/4 cup
  • Salt, to taste
  • baking soda, 1/2 tsp
  • buttermilk, 1/4-1/2 cup (I don’t bother measure, I pour directly from the jug)
  • cumin seeds, 1/2 tsp
  • green chilis, 1-2 diced
  • coconut unsweetened, 1 tbsp diced small (optional)
  • coriander leaves, 1 tbsp chopped


Add white flour, rice flour, salt, and baking soda and mix in a large bowl. Gradually add buttermilk while mixing by hand. Gently mix. Do not knead. You want it to look like this.


Let the batter sit for around 10 minutes. Add the rest of the ingredients and stir. Cover and let sit for 1 hour. Resting the batter will produce a soft bonda.


Heat frying oil on medium high or just below medium high. Test the temp by taking a pinch of the batter and putting it into the oil. The oil is ready if the batter quickly floats to the top. Wet your hand , and take about a ping pong ball size and cradle the mixture in your fingers and drop into oil. You can add more than one at a time. The balls should turn themselves into the shape of a ball, and will probably turn themselves over while cooking. If they don’t, that’s ok too. Cook till golden brown.

IMG_20130223_144449 PicsPlay_1361654247348


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