Kara boondhi

For last Diwali, I wanted to do mixture, so tried this kara boondhi. The process is very easy until you get a desired consistency. To say, first I had tails then added water. Then it became watery, so added flour. While I got perfect boondhis my batter was over :( Since I mixed in mixture(will post soon) the tails and thins didn't get into eyes much. Try doing in small batches, till you get the perfect consistency.

Ingredients:

• Gram flour - 3 cups
• Rice flour - 1 cup
• Red chilly powder - 1 tsp
• Salt - as per taste
• Water - as per need
• Oil - to deep fry

Method:

Mix gram flour, rice flour, red chilly powder, salt with water to make a thick dosa batter. Nor too thick or thin.

Heat oil in a wok, pour the batter in the boondhi ladle holding above the oil and spread immediately. Wipe of the ladle to ensure that there is no batter sticking in it. This will be easy for next time.

Fry the boondhi till the sound reduces. Drain them in paper towel. Repeat the process for remaining batter. In the same wok deep fry curry leaves, peanuts and cashews.

Mix all the fried items together and store in a air tight container.

Note:

• If the batter is thick, you will have tails. You can add a tbsp of water and try.
• If thin, you will end up with thin boondhis. Try adding a tsp of gram flour.