Mysore Bonda
Embark on a culinary adventure with Maida Mysore Bonda, a delectable South Indian delight that combines the richness of all-purpose flour with the savory goodness of sambar. In this comprehensive guide, we'll walk you through the step-by-step process of creating the perfect Maida Mysore Bonda paired with a flavorful sambar. Elevate your snacking experience with this irresistible combination.
Maida Mysore Bonda Ingredients:
- 1 cup all-purpose flour (maida)
- 1/4 cup rice flour
- 1/2 cup yogurt
- 1/2 teaspoon baking soda
- 1/4 teaspoon asafoetida (hing)
- 2 tablespoons finely chopped onions
- 2-3 green chilies, finely chopped
- 1/4 cup chopped coriander leaves
- Salt to taste
- Oil for deep frying
Sambar Ingredients:
- 1/2 cup toor dal (split pigeon peas), cooked
- 1 cup mixed vegetables (carrots, beans, potatoes)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup tamarind extract
- 1 teaspoon sambar powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 sprig curry leaves
- 2 tablespoons oil
- Salt to taste
Equipment:
- Mixing bowl
- Heavy-bottomed pan or kadai
- Cooking pot
Step 1: Preparing Maida Mysore Bonda
Making the Batter:
- In a mixing bowl, combine all-purpose flour, rice flour, yogurt, baking soda, asafoetida, chopped onions, green chilies, coriander leaves, and salt. Mix well to form a thick batter.
Frying Bonda: 2. Heat oil in a pan over medium heat. Using wet hands, shape small portions of the batter into round balls and carefully slide them into the hot oil. Fry until they turn golden brown and crisp.
Draining Excess Oil: 3. Use a slotted spoon to remove the fried Bondas and place them on a paper towel-lined plate to absorb excess oil.
Step 2: Preparing Flavorful Sambar
Cooking Vegetables: 4. In a cooking pot, combine cooked toor dal and mixed vegetables. Cook until the vegetables are tender.
Tempering Spices: 5. In a separate pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let the mustard seeds splutter.
Creating Sambar Base: 6. Add chopped onions to the tempered spices and sauté until golden brown. Stir in tomato puree, tamarind extract, sambar powder, and turmeric powder. Cook until the oil separates.
Combining with Cooked Dal: 7. Transfer the spice mixture to the pot with cooked dal and vegetables. Simmer until the flavors meld. Season with salt.
Step 3: Serving and Enjoying the Combo
Plating: 8. Serve the Maida Mysore Bondas hot, accompanied by a bowl of piping hot sambar.
Garnishing: 9. Garnish the sambar with fresh coriander leaves for an added burst of freshness.
Indulge in the tempting combination of Maida Mysore Bonda and flavorful sambar with this easy-to-follow recipe. Perfect for gatherings or a cozy evening snack, this South Indian duo is sure to impress with its rich flavors and delightful textures.
