KARA BOONDI
It is always a tradition to serve something to guests sometimes sweet and sometimes savoury.I do make snacks once in a while and believe making them at home is far healthy and cheap than store bought ones.I made a small batch of boondi last week just to munch for the weekend.
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Kara boondi is the savoury version of boondi that can be used to make raitas,to mix in mixtures or eaten as it is.It is made out of chick pea or gram flour and the sweeter version is made my making them into ladoos. You need a ladle with holes specially for making boondis and requires patience and practice to master in it.Of course you can very well pass the test if your batter comes perfect.So friends,here is the recipe for Kara Boondi..
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cup
|
- 1 cup Gram flour / Besan -
- 1/4 cup Rice flour -
- 1 tsp chilly Red powder-
- 1 tsp Ghee -
- 1 pinch Asafoetida
- a few Cashews -
- 2 sprigs Curry leaves -
- to taste Salt
- Oil-for deep frying
Ingredients
|
|
- In a bowl add gram flour,rice flour,salt ,chiili powder, ghee and asafoetida.
- Add water and mix well so that there are no lumps.
- The mixture should be of dosa batter consistency.
- Heat oil in a pan and when it is hot slowly pour the batter in the boondi laddle with the help of another laddle and allow small drops of batter fall in to the hot oil.
- When golen brown take them out.
- Take them on a paper tissue to absorb excess oil.
- Add fried cashews and curry leaves on top and enjoy with hot coffee.
Notes
Wipe the back side of the laddle once in a while, while making boondis, otherwise the boondis will not fall evenly on the oil.
Just before serving add 1/2 tsp of crushed pepper to the boondi and serve.
You could add fried peanuts in place of cashews.
Serve boondis as garnishing to curd vada, chats etc.
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