Did your Mysore Bondas absorb too much oil? Find out the likely causes, from your batter's consistency to the temperature of your frying oil.
1 Answer
Your Mysore Bondas likely absorbed too much oil because the batter was too thin or the oil temperature was too low. A thin batter has less structure to prevent oil absorption, and low oil temperature causes the bondas to cook slowly, soaking up more oil.
Detailed Explanation:
Several factors can contribute to oily bondas, but batter consistency and oil temperature are the most common culprits. Let's break down why:
- Batter Consistency: A batter that is too thin lacks the necessary structure to create a barrier against oil absorption. Think of it like a sponge – a looser structure allows more liquid to penetrate. The batter should be thick enough to hold its shape when dropped into the oil, forming a round ball. If it spreads out quickly, it's too thin. You can thicken the batter by adding a little more flour (besan or maida, depending on your recipe) gradually, mixing well after each addition until you reach the desired consistency.
- Oil Temperature: If the oil isn't hot enough, the bondas will cook slowly. This extended cooking time allows the bondas to absorb significantly more oil. The ideal oil temperature for frying Mysore Bondas is around 175°C to 185°C (350°F to 365°F). Use a kitchen thermometer to monitor the oil temperature accurately. If you don't have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface within a few seconds, the oil is ready. If it sinks or takes a long time to brown, the oil is too cold.
- Overcrowding the Pan: Frying too many bondas at once lowers the oil temperature, leading to increased oil absorption. Fry in batches, ensuring there's enough space between each bonda.
Pro Tip:
Before frying the next batch, allow the oil to return to the correct temperature. Frying in oil that's consistently too cool will always result in oily bondas.