This is a simple snack people love to have on evenings with coffee. Boondi is also used as a garnish in Raita and Thayir Vada or Dhai Vada . Also while making Mixture , boondi is added liberally to get more volume.
Ingredients
Ingredients
- Besan or Kadalamaavu/ Chickpea flour 2 cups
- Rice 2 tablespoons
- Cashew nuts half a cup
- Chilli Powder 3 teaspoons
- Salt 3 teaspoons
- Curry leaves a handful
- Coconut Oil or other oil of your choice for deep frying
- Water 2 cups
- Baking soda 1/4 teaspoon
- Tools needed : A Slotted spoon or ladle , A deep thick bottomed pan , a Boondi perforated plate
Method
Method
- In a wide bowl take Besan or chickpea flour , rice flour and add salt , soda , chili powder.
- Add water and mix well to make a thick flowing batter.
- Take oil in a deep bottomed kadai, and heat well. Test for hotness.
- As soon as you drop a drop of the batter , it should rise and sizzle in oil. Only then the oil is ready to use.
- Take the boondi plate, hold over the oil , and pour a big ladle of the batter . Small round droplets of the batter, will fall in the hot oil and sizzle .
- Deep fry till , golden brown. Remove with a slotted spoon and drain to remove excess oil.
- Repeat till the batter is exhausted .
- Deep fry the cashews and curry leaves . Add to the boondi
- Mix well and eat .
- Please make sure that the boondi ladle is quite near the oil, when you pour the batter .
- Make sure to clean the boondi ladle after every use to get perfect boondis.
- Roasted peanuts also could be added to the boondi.