May 30, 2011

Free Spirit Cooking: Mysore Bajji / Mysore Bonda

You all must have read this post sometime last month. It was Mads who was introducing to the world about we, the *free-spirit-bloggers*...

..."Free-spirit Bloggers (FSB) is a closed-group of 8 bloggers. (Mads, Anu, DK, Nags, Lataji, Deepti, Mittu and myself) Every month, the FSB group will pick a theme and share eight appropriate tongue-ticking recipes with you by the month-end. Be it dishes/bakes, we’re all going to be sharing different recipes each but we will still be sticking to the central premise of the theme that month. Let me give you examples of the kind of exciting themes you can look forward to in the coming months – We each pick a personal favourite Chef and cook a signature dish of his/her’s. We each share a family heirloom recipe. We each choose a personal vice and create a dish/bake based on it (How about a slow-cooker dish from the lazy-bum? Or an eye-popping chocolate treat from the sinner?!!). You get the drift? It IS different. The themes chosen will just act as a guide and not suffocate those creative juices. It also gives each blogger the flexibility to cook/bake according to their personal choice, style and palette so every month, we churn out a potpourri of veritable recipes for you guys to devour from......" 

I had to miss the first edition of FSB as were in amidst of moving countries and as of today, still settling in Bangalore, what we call our new home. :-). I couldn't afford to miss the second one which was chosen by dear Nags.

Here is the challenge, in brief in her own words -

- I want us all to cook (or bake) up *savory* appetizers.
- The appetizer should be easy to make in bulk (think party for 50 people)
- Mark the preparation and cooking time separately in your post if you don't already
- You can make the preps over a day or more, but cooking or baking on final day should be relatively quick.
- It can be baked, deep fried, pan fried, steamed, all up to you.

Only two conditions is that it should be savory, an appetizer, and fit for a party.

Mysore Bajji [Mysore Bonda]

Now, that is an interesting one. Isn't it as we all are in constant look out for such recipes whenever we have to cook for a (potluck) party. Though I don't have yet, a kitchen which I can say as my own, I borrowed my mom's kitchen for couple of hours to make this appetizer. She always whips up this absolutely delicious bajji/bonda every time we ask for. It is deep-fried. It is savory. It is very easy to make in bulk - a perfect fit for any occasion. that said - it meets both the conditions of Nags challenge. :-)

Let's dig in then....shall we....

Mysore Bajji [Mysore Bonda]

Mysore bonda or Mysore bajji, as it is popularly known is one of the favorite snacks from Mysore cuisine. These are usually made for breakfast/brunch, so does my mom since we were little. It tastes the best when it is served with coconut chutney that is normally accompanied with idlis or dosas.

Recipe Adapted from my mom.


2 cups of all purpose flour (maida)
1/4 cup yogurt (perugu)
1/2 cup shredded coconut (fresh or frozen) (kobbari turumu)
1/2 tsp baking soda (soda uppu)
2-3 green chillies (pachi mirapakayalu)
1 inch ginger (allam)
salt - to taste (uppu)
neutral tasting oil such as canola - to deep fry (noone)


1. The night before you wish to make these bajjis - Soak flour, yogurt and add about 3/4 cup of water little by little and mix. Note: Donot add the water all-together. Make sure the consistency is like a loose (chapati) dough not like idli or dosa batter. You should be able to make a small ball out of it. Keep covered.

2. The next day, coarsely grind - 1/2 c shreded coconut with green chillies and ginger. 

3. In a medium-sized bowl mix well (without any lumps) - flour-yogurt mixture with coconut-green chilli-ginger paste, baking soda and salt.

4. Heat oil in a wok. To test if it is ready, make a very tiny ball of dough and drop it. it should fluff up and rise to the top.

5. Lightly water your hands and make small lemon sized balls out of the dough. Drop them into the oil, carefully. Fry them until golden brown. Put them on paper towels so that the excess oil is drained off. Serve with any chutney or just as-is.

This is how the mysore bajji looks, when split open - 

These can be made anytime of the day. All that needs to be done is soak the flour a night before. If you are short of time, use self raising flour to make the dough instead of the normal all purpose flour. No need to ferment then in yogurt and alternatively water can be used, though I would recommend yogurt for that slight tanginess.

Now, who wants to grab these little beauties right out of the screen and pop them into their mouths..I sure want to.

Don't forget to check out which of the tasty appetizers did the other FSB members make for you all - 



cya all next time,

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  1. My all time favorite,very easy to make to than the vada ;) Love the way u have clicked in a paper cone Siri...

  2. Siri, fantastic entry for the theme :) Thanks for doing this in the middle of all the madness going on in your life now!

  3. Oh dear, these are so invitingly good. These are called golli bajje in Mangalore. i always wonder why I do not get the consistency right to shape them in perfect golls. I have noted your tip on it!

  4. I have never made them home amd even didnt know how they are made, I am going to try this once when we have guest and doing a Indian dinner>

  5. The next time I'm in Bangalore, I am not going to Janata Hotel for mysore bonda. I'm coming to your place!

  6. Superb recipe.. I love mysore bondas, but long time since I made them... Yours looks like a keeper recipe.. yum yumm...
    Event: Serve It-Chilled

  7. This is quite different from what my mom makes and they have turned out well. And it perfectly goes with the theme. Hope you settle down soon and tease us with your recipes.
    P.S: I couldn't see the comment box from firefox. I had to write this comment from IE. Not sure if this is a blogger issue

  8. Wonderful recipe ... looks crunchy and delicious ........

  9. yummy perfect for the approaching rainy season!!

  10. These look wonderful.....which I could reach out and take one.

  11. Wow - hot hot bondas and a hot cup of coffee. All I'll need with that is just a old classic movie and a few friends. Forget the friends - don't want to share - just me and the movie and the bondas. Perfect! Love the recipe!

  12. Hi,

    Bonda looks so yummy and delish...:)Do include my food blog in your

    My blog is

    Thanx a ton...:)


  13. totally yummylicious ! nice read !

  14. Siri, first of all good luck with your move to a new country and a new home. These are exciting times for you and I wish you the best.

    Now to the Mysore bonda. I don't remember if I have ever had it but they look delicious. I had no idea they were made with maida, flour and cocunut! Does soaking it overnight ferment the maida and yogurt mix or sour it? Any which way, they look like "you just can't eat one" (paraphrasing you!).

  15. HI Siri,
    how is the new house??
    I love these bondas, but never thought of trying at home, may be this week I will make for the evening cup of tea, the weather here is perfect for these bondas.
    thanks for the recipe.

  16. Yummy Mysore bajji.
    Love the pics.

  17. I have never had these... they look delicious and nice pics!

  18. Thanks Raks, Nags, Kadhyaa, Krithi

    Lata - Golli Bajje!..yeh :-). do try and let me know how they turned out to be.

    HC - Sounds like a plan. :-)

    Deepti - You are most welcome to our house.. Come soon to Bangalore.

    Rads - Wow, this blogger is acting weird some time. Thanks for taking the effort to drop the comment Rads and yes, we are still settling down. Trying to balance everything out. Its hardwork. :-)

  19. Thanks Kalyani, Sameena.

    Suparna - perfect for rainy season, I cannot agree more.

    Aarthi - Thanks for the info.

    Jayashree - Wish I could reach out and give you one. :-)

    Anu - Bang-on! Forget the friends..?? LOL for that.

  20. Thanks Priya, Vineela, Cooking Foodie.

    Jaya - Thanks. these are some exciting times indeed. yes Jaya. the soaking with yogurt ferments the maida and gives it is a nice tangy taste which is not-to-miss. :-)

    Nivedita - New house is good and still in the shopping mode. :-). With a cup of tea, as an evening snack these are just perfect.

  21. Finally, Thanks all for taking time, to drop in your lovely comments. That's what keeps me going. Happy cooking and Happy eating everyone...


  22. Hi Siri,

    Thankyou so much for posting this recipe.
    I am from Delhi but lived in Bangalore for 9 months and that's when I ate this Bhajji almost everyday. But when I came back to Delhi, I realized I didn't know its name. I just ate it from a small shop. After searching from months on internet, I finally got this in your blog. I am so happy to finally got it. I will make it soon and post my feedback too.

    Happy Cooking !!


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