I was thinking about making the main and basic diwali recipes for quite a while..They are kara boondi, sweet boondi and boondi ladoo. Finally i made them today and it turned out to be perfect. I was happy with the results. I was quite surprised how easy it is to make them.
I love the seasoning which goes in this, it makes it super tasty. My mom usually adds chilli powder and few more spices into the batter and make the boondi, but i kept the batter plain and simple. After frying those boondis i made a seasoning and tossed the boondis in that.
I hope you will try this out and let me know how it turned out for you..
Preparation Time : 5 mins
Cooking Time : 10 mins
Makes : 3 cups
Gram Flour / Kadalai Mavu / Besan - 1 cup
Rice Flour / Arisi Mavu - 3 tblspn
Water - 1/2 cup or adjust
Baking Soda / Cooking Soda - 1/8 tsp
Salt - 1/4 tsp
Oil for deep frying
Ghee - 1 tsp
Cashewnuts - 5 broken into pieces
Peanuts - 2 tblspn
Curry Leaves - 2 sprigs
Asafoetida / Hing / Kaya Podi - a pinch
Chilli Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Salt to taste
Take gram flour, rice flour in a sifter and sieve it.
Add in water slowly and make it into a smooth batter. Now add in some baking soda and salt. Mix well. The batter should be little thick, it should be thinner than bajji batter. Make the batter perfectly then only you will get round boondi.
Now heat oil for deep frying.
Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop.
Fry the boondi till they are crispy. Drain them and set aside.
Now heat a tsp of ghee in a pan, add in cashews, peanuts and fry till golden.
Add in curry leaves and saute till they turn crispy.
Now add in asafoetida and give a stir.
Add in chilli powder, salt and pepper powder and mix well.
Take the pan off the heat and Add in fried boondi and mix well.
Now allow this to cool down and store it in a air tight container.
1)The batter consistency is important. It shouldn't be too thick or too thin, make the batter a little thin than bajji batter.
2)You can use boondi karandi or perforated spoon to make boondi.
|Take all your ingredients|
|Take Gram Flour in a sifter|
|add in rice flour and soft both of the together|
|Now both of them are sifted|
|Add water slowly|
|Mix well to a smooth batter..|
|add some salt|
|a little baking soda|
|Take consistency should be thick, but little thin |
than bajji batter..
|Heat oil for deep frying|
|I got these boondi karandi from my perimma|
|If you dont have boondi karandi, You can use |
plain perforated ladle too,
i made my motichoor ladoos using that
|Pour some batter into the karandi|
|use a small ladle to spread it|
|Now fry them till they turn crispy, it will take |
just a min
|place them over some paper towel|
|Now make the seasoning, take a tsp of ghee in a pan|
|melt it down|
|add in cashews and peanuts|
|fry them till golden|
|add in some curry leaves and fry till crispy|
|add in some asafoetida / hing|
|add in chilli powder|
|some pepper powder|
|add in some salt|
|take it off the heat and add in the fried boondis|
|cool it down|