How to make Boondi/ Kara Boondi

Shelf Life: 7 days (At room temp )
Ingredients:

• 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

Method:

• 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.

PS:

• You can sprinkle dry crushed mint leaves on boondi (after frying) to enhance the flavour.