OotaThindi is a Kannada term that means Lunch and Tiffin. This blog tries to accommodate in its fold all things culinary with a primary focus on traditional Karnataka cuisine. However, it also draws from the vast repertoire of Tamil cuisine as well. The overtones of any interesting cuisine either from the rest of India or from the world over are also echoed in here. More the merrier, moreso when it comes to food..... Please welcome one and all....

Tuesday, July 7, 2009

Mangalore Bonda

This is my first entry under the bonda bajji bonanza. One often wonders why all tasty things have got to be fattening!! This as the name suggests is a Mangalore speciality. Karnataka has different kinds of cuisines originating from different regions of the state. Even the dialect changes as we traverse this beautiful state and each region has a very distinct style of cooking. Mangalore/Udupi cuisine orginates from the Sri Krishna Temple of Udupi and is famous the world over. Udupi hotels are dotted not only across the subcontinent but are a household name across continents.
This goes well as a starter and also as tea time snacks.


All purpose flour or maida 1 cup.
Thick curds 3/4 cup.
Finely cut onions 2 medium sized.
Finely cut green chillies 3-4.
Finely cut coriander leaves 1 tablespoon.
Curry leaves, a few.
Salt to taste.
Pinch of cooking soda.
Oil for deep frying.


  1. Add the flour, cut onions, green chillies, coriander leaves and salt to a bowl.
  2. To this add the curds and mix well to form a batter of dropping consistency. Do not add water. If needed more curds can be added. It should be thicker than idly batter so that it can be gathered with fingers or a spoon and dropped into the oil.
  3. Keep the batter aside for 1/2 an hour atleast.
  4. Now, add a 1/4 teaspoon of cooking soda to the batter and mix well.
  5. Heat oil in a kadai. Once the oil is hot, pick up lemon sized batter with your fingers and drop it into the hot oil. A spoon can also be used for the purpose.
  6. At a time 5-6 bondas can be fried. Once they turn golden brown they are done.
  7. Relish with chutney or tomato sauce or just by itself.
  8. They should melt in your mouth if they have come out well. Enjoy!!!
Variation: Finely cut pieces of fresh coconut can be added to the batter. But, they tend to splutter in the hot oil. Hence one has to be very careful.