Kara Boondi is another type of Mixture which is prepared during Diwali. Not only for diwali, you can prepare this for any occasion or you can say it is a comfort snack for every season. It goes very well with any main coarse. Once you give a try to Homemade Kara Boondi or Plain Boondi, you will never go back to Store-Bought ones. Plain Boondi can be used to prepare boondi raita. But i always mix it up with a bowl full of sambar or keerai kuzhambu and have it as evening snack.
- 1 cup besan (kadalai maavu / bengal gram flour)
- 1 tbsp rice flour
- baking powder – a pinch
- edible orange color – a pinch (optional)
- 10-15 curry leaves
- 6-7 garlic flakes
- 1 tsp red chili powder
- salt to taste
- 1/4 cup peanuts
- Sieve besan flour. Combine besan, rice flour and baking powder in a mixing bowl. Add enough water to make it like dosa batter. It should not be too thick and too watery.
- To check the consistency, take the boondi ladle or normal ladle with small holes and hold it. Take a ladle full of batter and pour on the boondi ladle. Tap it with a spoon. The droplets should fall off immediately. This is the right consistency. If you get thick batter, then add little water and check the consistency again.
- Heat oil in a heavy bottomed kadhai for deep frying. Take boondi ladle or normal ladle with small holes and keep on top of the oil at a certain distance. It should not be too close to the oil.
- Take a ladle full of batter and pour on the boondi ladle. Tap it with a spoon. Deep fry boondi until crispy and changes its color to golden brown.
- Fry till the oil sputtering sound stops and remove boondi from oil. Proceed with the remaining batter and keep boondi aside.
- Heat 1 tbsp oil in another pan or kadhai and fry curry leaves, garlic flakes and peanuts for a minute on low flame. Mix this mixture with fried boondi.
- Add red chili powder and salt to taste. Mix everything well. Store in an air-tight container. Serve it.
- Adding Garlic is optional. But it gives an extra flavor to mixture.
- Always prepare boondi with fresh store bought gram flour as it gives good results.
- Adding color to boondi batter is optional.
- To prepare boondi batter, add water little by little. If you add more water, then boondi will not be perfectly shaped and it will go flat. If you add less water and the batter is too thick, then tails will be formed. Just make sure to add enough water to get dosa batter like consistency.
- Once you prepare the batter, take a spoonful of batter and pour on boondi ladle. The droplets should fall off immediately. If the oil is in correct heat, then droplets will come up soon. And if the oil is not too hot, then droplets will settle at the bottom and form soggy like structure.
- When you fry first batch of boondi, then wipe off the boondi ladle and use it for next batch. Wiping it regularly will make the droplets easy to fall over oil.
Check out my other recipes based on Boondi,