Preparation Time: 10 mins | Cooking time: 25 mins | Makes: 2 cups
Gram flour – 1 cup
Rice flour – 1/2 cup
Cooking soda – 1 tiny pinch
Garlic – 7 flakes
Coarse Pepper powder – 1 and 1/2 tsp
Salt – as needed
Cashew nuts – 10
Curry leaves – 1 strand
Oil – for deep frying
- Sieve gram flour, rice flour well. Mix cooking soda and salt to it. Add water little by little and bring the consistency of bajji batter. The batter should not be too watery and also should not be too thick.
- Heat oil in kadai. You need two big ladles with holes as seen in the image. One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
- Cook evenly and drain the boondis once the oil bubble ceases. Repeat the same process to cook rest of the batter.
- Now heat another pan and add little oil to it. Crush the garlic well. Add in cashewnuts, curry leaves, crushed garlic and pepper powder. Adding peanut is optional. Mix this with the pre-prepared boondis. Serve and enjoy!