I had high expectations on my recent trip to India. A big shopping list of items to buy for the blog, a big list of vegetables to blog about- particularly the ones I do not get here, request my mom to cook something interesting so I can just click and not cook for a change and so on. Well, things did not go as I planned and I could not do anything related to blogging except for buying a couple of props.
I had kara bhoondi in mind for my mom to make and was even more excited when I saw that she had the special ladle needed for it. But, we had absolutely no time and I returned a little disappointed. I assumed that we needed the special ladle and kept postponing it until my mom said that I can use any perforated ladle. So, if you do not have the boondi ladle, no worries, use any perforated ladle you have. One thing to keep in mind is that we want somewhat round bhoondis. It is OK if you end up with some here and there that have a small tail, but if every single one of them have a tail you may need to add a little (about 1 – 3 tsp) water to the batter.
You can have these bhoondis as is or mix with a bunch of other items like kara sev, murukku, etc. and make mixture or mix with yogurt and make raita and so on. Either way this is a very addictive snack and I am sure you will love it too. Off to the recipe.
Crunchy, munchy, addictive snack made with gram flour.
- besan - 1 cup (kadala maavu)
- rice flour - 1/4 cup (arisi maavu)
- chilly powder - 1/2 tsp
- salt - to taste
- baking soda - a pinch
- oil - to deep fry
- cashews - 1/4 cup
- peanuts - 1/4 cup
- curry leaves - a few
Add chilly powder, salt and baking soda to the sifted flours. Mix and using water form a batter that is not too thick nor too runny.
Heat oil and hold a perforated ladle over the oil. Pour a small amount of batter over it and spread allowing small droplets to fall directly into the oil. Remove from oil when they are golden brown. Repeat for remaining batter. Remember to wipe the ladle before making each batch.
In the same oil fry the cashews, peanuts and curry leaves and add to the fried boondhi. Mix and serve.
1. Add more salt and chilly powder finally if needed.
2. If the batter forms tails in the oil instead of circles, add a little water. Add 1 tsp of water at a time.
1 year ago: Carrot Halwa
1. Flours ready for sifting.2. Sifted flour.3. Add chilly powder, salt and baking soda.4. Mix well.5. Add water and form a batter. I used about 3/4 cup water.6. Batter should not be too runny or thick.7. Heat oil. Hold a perforated ladle over the oil . Pour some batter over it.8. Spread the batter using a spoon or another small ladle.9. Can you see the small pebbles ready to fall into the hot oil?10. They cook very fast. Stir until they are golden brown.11. Strain and place on paper towels.12. Remember to clean the perforated ladle before starting the next batch. Repeat for remaining batter.13. In the same oil fry the cashews, peanut and curry leaves.14. Strain when the cashews are golden brown.15. Add to the boondhi.16. Mix and serve.
Crunchy, munchy and addictive snack ready.
Linking to Diwali Bash 2013.