Mangalore Bonda: A Flavorful Delight from the Coastal Cuisine

Mangalore Bonda is a mouthwatering snack hailing from the coastal region of Mangalore, located in the southern part of India. This delectable treat is loved for its crispy exterior and soft, flavorful interior. Made with a unique blend of lentil batter and aromatic spices, Mangalore Bonda is a delightful culinary creation that satisfies cravings and leaves taste buds longing for more. In this article, we will explore the essence of Mangalore Bonda, including its ingredients, preparation method, and tips to enjoy this crispy and savoury delight.

Ingredients and Batter Preparation

Mangalore Bonda is made primarily with urad dal (split black gram) soaked and ground into a smooth batter. To enhance the flavour, the batter is infused with ingredients like ginger, green chillies, curry leaves, and asafoetida. The addition of a pinch of baking soda helps in achieving the desired fluffy texture. The batter is left to ferment for a few hours to develop a tangy taste and lightness.

Preparation Method

To prepare Mangalore Bonda, follow these simple steps:

  • Step 1: Soak urad dal in water for a few hours and drain.
  • Step 2: Grind the soaked dal into a smooth batter, adding a little water if necessary.
  • Step 3: Add ginger, green chillies, curry leaves, asafoetida, salt, and a pinch of baking soda to the batter. Mix well.
  • Step 4: Allow the batter to ferment for 2-3 hours, or until it doubles in volume.
  • Step 5: Heat oil in a deep pan or kadai for frying.
  • Step 6: Drop small portions of the batter into the hot oil using a spoon or hand. Fry until golden brown and crispy.
  • Step 7: Remove the fried Bondas from the oil and place them on a paper towel to drain excess fat.
  • Step 8: Serve hot and enjoy the crispy and flavorful Mangalore Bonda!

Tips and Serving Suggestions:

  • Accompaniments: Mangalore Bonda pairs well with coconut chutney, tomato chutney, or sambar. These condiments add a burst of flavour that complements the crispy texture of the Bonda.
  • Customization: For added taste and texture, you can incorporate chopped onions, grated coconuts, or even small pieces of vegetables like carrots or bell peppers into the batter before frying.
  • Texture: To achieve the perfect texture, make sure the oil is hot enough before dropping the batter into it. The Bondas should turn golden brown and crispy on the outside while remaining soft and fluffy on the inside.
  • Serving Size: Mangalore Bonda is typically served as a snack or appetizer. You can make smaller-sized Bondas for bite-sized treats or larger ones for a more substantial snack.


Mangalore Bonda is a delightful snack that captures the essence of the coastal cuisine of Mangalore. Its crispy exterior, soft interior, and aromatic flavours make it an irresistible treat for snack lovers. Whether you enjoy it on its own or pair it with chutneys or sambar, Mangalore Bonda promises a burst of flavour with every bite. So, indulge in this crispy and savoury delight, and let your taste buds experience the coastal magic of Mangalore.

Jayanth Dev

Jayanth Dev

Jayanth Dev was born on 1st April 1989 in Bangalore, India. He developed an early interest in writing as a result of his fascination as a child with the stories that appeared to him in his dreams. As most of his writings are typically reflections of his dreams, many people refer to him as a dream writer. His passion for the Old Scriptures sparked creative insights that helped him craft lovely tales that are present in all of his novels.