Wednesday, November 11, 2020

Posted by Mala at 8:30:00 PM No comments

 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.





                                                                      Ingredients
                                                           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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