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KARABOONDHI / SPICY BOONDHI

Hi All,
KARABOONDHI ! Iam not big fan of karaboondhi but my daughter loves it.She loves for its size and colour , tiny balls with bright yellow colour and spicy makes her to fall in love with it.
So I decided to make it for her but Karaboondhi needs that special ladle ( with tiny holes) and I don't have it( We say it as Arithatam) .When I went to my home town my mum was having that type of ladle so I made this karaboondhi there and packed it to here.
The recipe is so simple just mix everything fry and eat .. No grinding or no soaking .

The easy recipe is as below,

YIELDS : 4 CUPS ( APPX)

INGREDIENTS :
Besan flour / Kadalai Mavu - 3 cups.
Salt -2 tsp.
Oil – for deep frying.
Curry leaves – a sprig.
Roasted gram dal – 2 tsp.
Chilli power – 1 tsp.

METHOD :

  1. In a bowl mix besan flour and 1 tsp salt till no lumps .
  2. Add water to the flour mix and mix to Dosa batter consistency ( not too thick . The batter should flow down through the ladle holes).
  3. Heat oil in a wide kadai , when oil reaches hot  keep the flame in medium and pour the besan flour batter through the ladle.

  4. When the bubbles settle down in oil , using your ladle flip the boondhis and fry till golden yellow.
  5. Remove from oil and drain the oil completely.Same way fry the entire batter .
  6. Finally in the same oil fry curry leaves and roasted gram dal separately and add to the fried boondhis.
  7. Add balance 1 tsp salt and chilli powder and give a quick mix.
  8. Enjoy spicy boondhis with chai..

NOTES :
  1. Use wide kadai as the boondhis should be fried in generous space to give good round shape.If the boondhis are clinched with each other while frying then they will stick to each other and will spoil its shape.
  2. After adding batter to oil the oil will bubble up , so once the bubbles settle down you can understand the boondhis are fried so flip once or twice and remove from oil.



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