Ingredients
- Besan flour – 2 cups
- Rice flour – 1 cup
- Red chilli powder – 1 teaspoon
- Asafotida powder – 1/2 teaspoon
- Baking soda – two pinches
- Salt – 1 teaspoon or as per taste
- Kesar colour – little
- Curry leaves – few
- Cashew nuts – few (optional)
- Peanuts – 1/2 cup
- Garlic – 3 to 4 cloves
- Oil for frying
Directions
- Heat Oil in a big kadai.
- Mix besan, rice flour, red chilli powder, asafotida powder, baking soda, kesar colour, salt and make a batter like dosa batter. Using Boondi ladle, pour this batter little by little through the holed boondi lader in the hot oil. Fry the boondies till crisp. Strain it and keep aside. Finish all the batter and make boondi.
- In a small kadai put two teaspoon of oil and fry the curry leaves, peanuts, cashew nuts and garlic crushed slightly. Add it to the karaboondhi. Sprinkle little chilli powder and salt on top of it. Mix well and store it in an air tight container.
Related
Thank you for the recipe. Could you please tell me how much water (exact quantity) is needed to mix the batter?
Hi Kamala
Your receipes are really good. Very creative!
I tried karabhoondhi as per your instructions. My first two try, bhoondhi came out round and crisp. Afterthat they flattened but crisp. Why? I tried few times before also it was like that. Sometimes i get a tail for my bhoondhi. Pl give me some tips to avoid this. Thanks.
Mrs Rajeswari
Hi Rajeswari,
Thank you for writing. Reason for flat boondi may be due to the consistency of the batter. If it is too thick, boondi may flatten. Another reason is oil should be in right heat. Very important thing is the “Karaa Boondi Karandi”. The Karandi should have enough space to spread the batter and the hole should be in right size. Since you got first two try alright, it may be the heat of the oil.
It was nice to find the recipe of karaboondi. Thank you.
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