Mysore Bonda in Appe / Abelskiever Pan

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Mysore Bonda in Appe / Abelskiever Pan

Mysore Bonda in Appe/Abelskiever Pan

Mysore Bonda in Appe / Abelskiever Pan
Mysore Bonda in Appe / Abelskiever Pan

This was our lunch today! Super soft MTR Oats Instant Idli and Crispy & Healthier Mysore Bonda in Appe / Abelskiever Pan, served with Udupi Style Sambhar ! A perfect Weekend Lunch, was a complete bliss for the whole family.

We ate and ate and then all 4 of us lounged on the family room sofa for loooong siesta. No one moved for another 3-4 hrs till my little M declared that she wanted to eat Donut from Dunkin Donuts and pushed her dad to take her to the shop for her favorite.

Mysore Bonda in Appe / Abelskiever Pan
Mysore Bonda in Appe / Abelskiever Pan

The Mysore Bonda was done perfectly crispy in the Appe pan. Appe pan is also known as Paniyaram pan and is similar to Danish Abelskiever Pan, similar technique and beautiful results.

I adapted this recipe from the book that was gifted to me, called DAKSHIN {Vegetarian Cuisine from South}, written by Chandra Padmanabhan. It has some fabulous recipes and I have a long list of “to try outs”, with folded pages and marked with a pen.

Dakshin means South and Southern food from India is extemely comforting. The best part is that most of the dishes are Gluten Free. Right balance of spice, sweet and tang makes this cuisine, an outstanding one.

Mysore Bonda in Appe / Abelskiever Pan
Mysore Bonda in Appe / Abelskiever Pan

The appe pan or abelskiever pan is a healthier technique to many deep fried food, though it does not apply to all deep fried recipes. It sure is a boon to many Indian snack recipes of fritters and croquettes, where these snacks are cooked in much lesser oil and still maintain a great texture.

Here are few things to remember, while using an Appe Pan or Paniyaram Pan or Abelskiever pan.

  1. Make sure that your Appe pan is clean before the use.
  2. Grease the pan well with oil or butter or ghee before heating it up.
  3. Always heat the pan on medium heat and not high.
  4. Once the pan is hot, then add the batter or matter of your recipe to it.
  5. This technique has never faile me, please pay attention – after adding the batter or matter to the holes of the pan, especially the fritters and wadas, I always close it with a lid for first 2-3 minutes, while the heat is at medium. This helps the batter in the center cooks well, or else that center remains uncooked. Then I cook it without the lid for crispy texture.
  6. Another important point is the amount of oil. Though the oil used is much lesser as compared to the deep fried but it still needs some oil for even cooking.
  7. The texture expectation should be realisitic. It is a great texture in itself but remember, it is not deep fried so it will be different from original deep fried.
  8. Cleaning the Pan – I fill the pan with soapy water and bring it to a boil on the gas stove. Then I take the pan to the sink and let it sit till the water becomes luke warm. Take a soft cleaning pad and clean and rinse with clean water. Dry and store.

With above guidelines, I bet you will be successful in using the Appe Pan.

You can buy or order yours from amazon, here. I ordered mine and I love it.

Some other dishes from Southern India and Appe pan are – Instant Oats & Rice Mini Uthapam , Upma , Idlis made with Urad Chhilka and rice , Tomato Rasam , Quinoa Dosa , Tomato & Ginger Chutney , sabudana wada in appe pan , orange ginger cinnamon abelskievers , Gulgule and more.

Here is how to make  Mysore Bonda in Appe / Abelskiever Pan!

Mysore Bonda in Appe / Abelskiever Pan
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Mysore Bonda in Appe / Abelskiever Pan

Mysore Bonda made in Appe or Abelskiever Pan, made healthy and delicious.
Course Snack
Cuisine Indian
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 15 -20
Author Sonal Gupta @ simplyvegetarian777


  • Urad Dal dhuli Black gram split and husked - 1 cup
  • Salt to taste
  • Black pepper powder - 1/2 tsp
  • Coconut flakes shredded & unsweetened - 4 tbsp
  • Hing Asafetida powder - a fat pinch
  • Ginger - 1 tsp chopped into small pieces
  • Curry leaves - 8 to 10 chopped roughly
  • Oil - for greasing
  • Water - 2 cups


  • Wash and rinse the dal till water runs clear. Now soak it in 2 cups of water for 2-3 hrs.
  • Drain off excess water and make a smooth batter in an electric blender. If required, stop the blender in between to stir the batter and add 1-2 tsp of water to loosen up, just slightly.
  • Add salt, black pepper powder, hing, ginger, coconut flakes, curry leaves to the dal batter. Mix well.
  • Prepare the appe pan or paniyaram pan or abelskiever pan by oiling all the holes generously. Heat the pan on medium heat after oiling.
  • Once the pan is hot, take 1 tbsp of batter and drop in each hole, evenly.
  • Cover the pan with the lid for 2 minutes.
  • Now remove the lid and cook further for 1 minute. It will be golden brown from the bottom by now.
  • Brush the top of the Bonda with little oil and gently flip it with a wooden stick.
  • Cook further for 2-3 minutes on medium heat till the bottom becomes golden too.
  • Take out the Mysore Bonda from the pan and serve immediately hot with sambhar and chutney.
  • It might take 2 to 3 rounds of making the bonda out of the batter.


You may alternatively deep fry these as well.


These make the perfect snack for tea time or weekend brunch and breakfast. You may serve these with chutney alone. Mysore Bonda is glutenfree and vegan, a great recipe, filled with protein, complex carbs and good fiber. The Bondas are good for a game night or a cozy get together with your friends.

Can’t make it now? Pin Mysore Bonda in Appe / Abelskiever Pan for later!

Mysore Bonda in Appe / Abelskiever Pan
Mysore Bonda in Appe / Abelskiever Pan

Do you agree when I say that – in my kitchen, you will always EAT HAPPY & STAY HAPPY!!


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