What is the ideal consistency for the batter of a Mysore Bonda?

Question

What is the ideal batter consistency for a Mysore Bonda? Learn how to make this popular South Indian fritter light and airy.

Answer 1

The ideal consistency for Mysore Bonda batter is thick and slightly sticky, similar to a very thick pancake batter or a soft, dropping consistency. It should be easily spoonable but not runny.

Detailed Explanation:

Achieving the right batter consistency is crucial for making perfect Mysore Bondas. Here's a breakdown of why it matters and how to get it right:

1. Ingredients and Ratios: The batter typically consists of all-purpose flour (maida), rice flour, yogurt (curd), spices (like cumin, ginger, green chilies), and baking soda. The ratio of flour to yogurt is key. Too much flour will make the bondas hard, while too much yogurt will make them absorb too much oil.

2. Mixing the Batter: Start by whisking the yogurt until smooth. Then, gradually add the dry ingredients, mixing well to avoid lumps. Add a little water if needed to achieve the desired consistency. The batter should coat the back of a spoon and slowly drip off.

3. Resting the Batter: After mixing, let the batter rest for at least 30 minutes. This allows the flour to hydrate properly and the baking soda to activate, resulting in lighter and fluffier bondas.

4. Consistency Check: Before frying, check the consistency again. If it has thickened too much during resting, add a tablespoon or two of water to bring it back to the desired dropping consistency. The batter should hold its shape briefly when dropped into hot oil.

Pro Tip:

If your Mysore Bondas are turning out flat or dense, it's likely that your batter is too thin. Add a tablespoon of all-purpose flour at a time until you reach the correct consistency. Conversely, if they are too hard, add a tablespoon of yogurt.