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Mysore Bonda

Prep Time
20 Mins


Mysore Bonda Or Ulundhu Bonda is a special recipe of Karnataka that is prepared during the festival of Ugadi. This is a crispy and healthy snack that can be eaten by people of any age group and it is a perfect teatime snack. I have incorporated the Wingreens sauces and dips in my recipe to give it an innovative twist.


  • 1 cup crad dal
  • 2 tsp bengal gram (optional)
  • 2 to 3 tsp rice flour
  • 1 tbsp coconut bits
  • 2 Green Chillis (Here I used WINGREENS DAREDEVIL CHILLI SAUCE instead)
  • 1 piece ginger
  • 1 spring curry leaf
  • 2 tsp pepper corns
  • 1 tsp jeera
  • 1 pinch hing (Generous)
  • 2 pinch cooking soda (Optional)
  • Salt (as required)
  • Oil For deep frying
  • Wingreens Daredevil Chilli Sauce


  1. Finely chop coconut, green chilli and ginger. Soak urad dal, bengal gram in water for 2 hours.
  2. Rinse well and drain the water completely. Grind the soaked dal in a mixie or grinder to a thick batter, by adding very little water. The batter should be light and a little coarse than ulundhu vadai batter. If you grind the batter till fluffy, no cooking soda is needed.
  3. Transfer the batter to a mixing bowl.
  4. Add coconut bits, Wingreens chilli sauce ginger, curry leaves, pepper corns, jeera and rice flour.
  5. Now add required salt and hing powder. Add salt just before frying else the batter becomes a little watery.
  6. Mix everything well. Heat oil in a kadai, then wet your right hand with water and pinch a little batter.
  7. Shape it like a ball and drop the batter in the oil slowly. Fry on medium flame till both sides turn crispy and golden brown. Drain excess oil on a kitchen towel.
  8. Enjoy this Ulundhu bonda with chutney or sambar served with Wingreens olive hummus and trust me it tastes absolutely delicious!!!!

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