Sunday, 4 November 2012

How to make Boondi/ Kara Boondi

Shelf Life: 7 days (At room temp )
  • Besan/ Gram Flour: 1 cup
  • Perforated ladles: 2 (ladle with holes in it) (See pic on the right)
  • Ghee: 1-2 tsp
  • Salt: to taste (optional)
  • Red chilli pwd: to taste (optional)
  • Oil: for frying
  • In a bowl/ pan, sieve besan. Add salt and red chilli pwd. Make batter by adding a little water at a time and stirring it continuously. The consistency of the batter should neither be thick nor thin. (consistency should be like Dosa Batter)
  • Heat oil in pan.
  • Take a perforated ladle and place it above the oil.
  • Now pour 2-3 tbsp of batter on the perforated ladle and gently tap the ladle (or stir the batter on ladle with spoon). The small drops of batter/ boondis will fall in the oil.
  • When the boondi is  fried/ golden brown, take it out and place it on the tissue paper. 
  • When it cools down, Store in an air tight container.
  • You can sprinkle dry crushed mint leaves on boondi (after frying) to enhance the flavour.

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