Boondi Mixture!!!

boondi

I love trying recipes from other blogs. This is another perfect recipe from Mullai’s Blog. Don’t alter anything and follow directions to get the perfect boondi. You can go to her blog to get the recipe or I am writing it here.

Ingredients  (Table-1)
 Gram Flour / Kadalai Maavu  1 cup
 Rice Flour  3 Tablespoon
 Asafoetida  1/4 Teaspoon
 Red Chili Powder  1/4 Teaspoon
 Salt  3/4 Teaspoon (exact measure)
 Baking Soda  1 tiny pinch
 Water  3/4 cup (exact measure)
 Oil  3 cups (for deep frying)

 

Ingredients (Table-2)
 Ghee  or Oil  1 Teaspoon
 Cashews (broken)  10
 Raw Peanuts  20
 Curry leaves  10 leaves
 Red Chili powder  1/4 Teaspoon (to sprinkle)
 Salt  1/4 Teaspoon (to sprinkle)

Method:

Combine Gram flour, rice, salt, asafoetida, red chili powder and baking soda in a bowl. (from Table-1) Sieve if possible to keep them evenly distributed. Gradually add 1/2 cup first and make a thick paste like consistency. This will ensure there are no lumps and once the paste looks even, add the remaining 1/4 cup and bring it to a thin consistency. (It should be thinner than dosa batter)

Batter should be in correct consistency to get even rounds boondis- (too thick batter will yield boondis with a tail, lol which will turn soft after some time — too thin batter will yield flat boondis, so make sure to test the batter before start frying)

Heat oil in a kadai and keep a boondi ladle ready.(You use the laddu ladle or use regular Jalli karandi) When the oil is hot enough, insert back of a spoon in the batter and do the batter test. Try a few drops in oil – if the boondi turns round and after frying if they turn crispy then your batter is all good and ready).

Now you will need one boondi ladle or use a regular jalli karandi. Also have another slotted ladle to get the fried boondis out of the oil. Pour one ladle of batter over the (ladle with holes) whiel holding it just above the hot oil. Spread the batter so that the batter falls throught he tiny holes into the hot oil. Make sure to hold the ladle about 2 inches above the oil. Fry till they turn golden turning them constantly to ensure even cooking.  Once the vigorous bubbles stops and shhhh.. sounds reduces, remove them from oil and place in paper towel to drain excess oil .

Before starting the next batch make sure to clean the slotted spoon, wash and wipe clean and then proceed- this will ensure perfect boondis every time otherwise the second batch boondis will be little out of shape. Repeat the process to finish all the batter.

I also added poosa to boondi to complete my mixture.

Hope you will try it out and enjoy.

 

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