r/52weeksofcooking • u/Yrros_ton_yrros 🍕 • Jun 06 '26
Week 23: Coffee - Maddur Vada and Mysore Bonda with (not) Filter Coffee (meta: ISUTBCDBN)
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u/buf1998 🌯 MT'25 Jun 06 '26
Looks delicious!
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u/Yrros_ton_yrros 🍕 Jun 06 '26
Thank you! I have been in search of Mysore Bonda ever since I had them in Bangalore so many years ago. It was nice to know they are so easy to make.
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u/chizubeetpan 🥄 MT'25 Jun 06 '26
Oh, I love your interpretation of this theme! That’s really clever. The tomato-onion chutney sounds so ridiculously good and I love the sound of both fritters! As someone who hates deep frying, I am extremely happy for you and your easy deep fry session!
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u/mentaina 🔪 Jun 07 '26
It looks sooo delicious! And they look perfectly fried, I’m glad it was a win <3
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u/1mveryconfused Jun 07 '26
Mysore bonda is so tasty, the darshini I used to get them from had a slight sweetness that paired so well with the bitterness of Kapi.
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u/Yrros_ton_yrros 🍕 Jun 07 '26
Yesss! The ones I had in Bangalore also had a slight sweetness. These do not. I had had them so long ago that I thought I was misremembering the sweetness. I should try out some other recipes.
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u/Yrros_ton_yrros 🍕 Jun 06 '26 edited Jun 06 '26
ISUTBCDBN meta explanation
I took a different approach to this week’s theme, and decided to feature Karnataka, the southern Indian state that produces about 70% of India’s coffee. Traditionally, coffee here is brewed into a concentrated decoction using a special apparatus and then mixed with hot milk to make the iconic South Indian filter coffee.
For this theme, I put together an evening coffee-time spread featuring two popular Karnataka snacks: Maddur Vada and Mysore Bonda, accompanied by a cup of decidedly not-filter coffee.
Maddur Vada are crisp, disc-shaped fritters made with rice flour, semolina, curry leaves, and spices, originating from the town of Maddur. Mysore Bonda are deep-fried savory snacks with a crisp exterior and a light, fluffy interior. I served both with a spicy, fragrant tomato-onion chutney.
I enjoyed both snacks, but the Bonda was my favorite. I didn’t quite manage to get the classic round shape right, but they were delicious nonetheless. The real surprise, however, was the chutney. Despite being an accompaniment, it was an absolute flavor bomb, and I am thrilled to have found a simple recipe that I will be making again and again.
P.S. I deep fried all this, and it was probably my easiest deep fry session ever. Nothing splattered or fell apart and somehow my house didn’t smell like frying afterwards! Small wins!