KARA BOONDI RECIPE

   Kara boondi recipe,with video,  a deep fried snack made using gram flour, generally mixed with South Indian Mixture too. I made for this diwali and wanted to post the recipe before that. I made this to put it in mixture. But somehow, i couldn’t get time to post this before diwali. Again i am making South Indian mixture for my in laws as i am visiting them shortly.  Now i am sharing the recipe of Kara boondi. This recipe came with a lot of tips to make perfect boondi. Please read the post completely and do try this at home. Check out my

• South Indian mixture recipe
• Thattai recipe

INGREDIENTS - Yields 3 cups

BESAN | KADALAI MAAVU| GRAM FLOUR	1 CUP
RICE FLOUR	3 TBLSP
RED CHILLI POWDER	1 TSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING
CURRY LEAVES	FEW
ASAFOETIDA	2 PINCHES
CASHEW NUTS	7-8 NO(OPTIONAL)
PEANUTS	FEW(OPTIONAL)

                                            Video of how to make Kara boondi 

                    
METHOD:

• Combine both the flour in a bowl. Add salt, baking soda,asafoetida, and red chilli powder to this.

• Pour 2 tblsp of hot oil to the flour mixture.
• Add water to this to make this into a dosa batter consistency.

• While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan.
• Heat oil in a kadai for deep frying. 
• To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
• If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.

• If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
• Now the batter is ready for boondis.
• You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
• Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.

• Fry till the oil sound subsides. Then only we can get crispy boondis.
• Take out from oil and drain it in a kitchen towel.
• Repeat this for rest of the batter.
• Wipe of the ladle every time when you pour the batter.
• When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.

• Mix well.
• Transfer it to a air tight container.
• Will post the mixture recipe soon. For more tips on making boondi visit my post on boondi ladoo.