Mysore Bonda with Sorghum Flour and Coconut (Jowar and Coconut Flour Dumplings)

Millet and coconut dumplings with traditional spices



  • Whole urad dal: ½ Cup
  • Green chili: 1
  • Rice flour: ¼ Cup
  • Coconut flour: 1 tbsp
  • Sorghum flour: ¼ Cup
  • Whole black pepper: 1 tsp
  • Thinly sliced coconut bits: 1 tbsp
  • Asafoetida: 1/4 tsp
  • Curry leaves: 1 Tsp
  • Coriander leaves: 1 Tsp (chopped)
  • Salt to taste
  • Refined oil (for frying): 2 cups


Wash and soak urad dal for 30-40 minutes.

Drain the water completely and grind to a smooth paste adding a little water. Add green chili and salt while grinding.

Take the ground dal in a bowl, add sorghum, coconut & rice flour, whole black pepper, coconut bits, asafoetida, curry leaves and coriander leaves. Mix well.

Heat oil in a wok and on a medium flame. Keep a bowl of water ready. Wet your fingers in the water, take a little batter, shape into a ball and gently drop it into the oil. Use thumb to gently push the ball shaped batter into the oil.

Fry until golden brown.

Remove it in a colander covered with kitchen towel to drain off excess oil.

  • Accompaniment: Coconut chutney
  • Preparation Time: 20mins
  • Cooking Time: 15mins
  • To Serve; 2-3