DEEPAVALI ....a row of lamps....... is approaching!!!
The spicy Kara Boondi can be called a multi-faceted snack, since it can be used fo mixture, for topping curd rice, curd vadas, raitas and chat items. A very easy boondi recipe here......which yields close to 1/2 kg Boondi, which if we go to buy, will cost close to Rs. 200/- or more....
And boondi making doesn't require any extra strength, since we just have to pour the batter.
Besan flour -- 11/2 cups
Rice flour - 3/4 cup - little less. The ratio is 1 cup besan : 1/4-1/2 cup rice flour)
Turmeric powder - 1/4 tsp
Hing powder - 1/2 tsp
Chilli powder - 2 - 2 1/2 tsps
Baking powder - a pinch
Salt to taste
Broken cashews - a handful
Curry leaves, a handful, washed and wiped
Enough oil to make
Recipe cuisine: South Indian; Category: Savories/snacks
Prep time: 10 mts; Cooking time: 30 mts
Yields close to 1/2 kg
Besan, rice flours taken in a bowl
Turmeric, hing, salt, chilli powders added
Baking powder added now
Water added little by little and whisked to a smooth consistency
smooth and creamy batter
Consistency should be like this
Heat the kadai with oil, and boondi making now. Would like to share a very important tip...everytime after boondi making, the boondi thattu/plate has to be washed clean and wiped without any speck of water
Top with the fried cashews and curry leaves, close the lid after boondi cools down totally
This post first appeared in www.malpatskitchen.com
* some peanuts can be roasted and added too
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