KARA BOONDI

KARA BOONDI 

INGREDIENTS

BESAN / GRAM FLOUR/ KADALAMAVU- 1 CUP

RICE FLOUR- 3 TABLESPOONS

RED CHILLI POWDER- 1 TABLESPOON

BAKING SODA - A PINCH

ASAFOETIDA -2 PINCHES

CURRY LEAVES- 1 SPRIG

NUTS

SALT

OIL

PREPARATION

MIX BESAN AND RICE FLOUR WELL

ADD SALT, ASAFOETIDA POWDER AND RED CHILLI POWDER TO THIS

FORM A THICK BATTER LIKE DOSA BY ADDING  WATER LITTLE BY LITTLE

NOW MIX BAKING SODA

POUR 2 TABLESPOONS OF HOT OIL TO THE BATTER 

MIX WELL

TO CHECK THE CORRECT CONSISTENCY OF BATTER 

TAKE A SPOON 

WITH THE BACK OF THE SPOON , MIX THE BATTER .   JUST HOLD  IT ON TOP OF THE OIL

A. IF IT FORMS NICE ROUND BALL - CORRECT CONSISTENCY

B. IF FORMING TAIL- WANT TO NEED EXTRA WATER

ADD 1 TABLESPOON WATER AND CHECK AGAIN

C. IF FORMING THIN ROUNDEL, WATER IS MORE

ADD 1 TABLESPOON BESAN FLOUR AND CHECK AGAIN

FINAL PREPARATION

WE NEED PERFORATED LADLE FOR THIS

HEAT OIL IN A KADAI

POUR A LADLE OF BATTER  THROUGH THE PERFORATED LADLE, WHICH IS KEPT ON THE TOP OF THE OIL

LET BOONDIS FALL OUT

FRY TILL OIL SOUND SUBSIDES

TAKE OUT FROM OIL

DRAIN OIL

DEEP FRY NUTS AND CURRY LEAVES

SPREAD IN A PLATE

MIX IT WITH BOONDIS

STORE IN AN AIR TIGHT CONTAINER