Kara Boondi a popular South Indian savory snack and is specially made during Diwali. As Diwali is nearing I wanted to try my hands on those which I haven’t posted yet. So this year I am starting with Kara Boondi. This is also an easy recipe which is made of gram flour as the main ingredient.
The main point that should be taken care while making this boondi is the consistency of the batter. Rest, everything will fall into the place. Make sure to mix the batter well without any lumps. The batter should be slightly watery than idli batter and slightly thicker than dosa batter. That is between idli and dosa batter consistency. If water is more you will end up with flat boondis. In such case add more gram flour. If water is less you will end up with tail boondis. In such case add little water. i.e. when you pour batter on the perforated ladle, boondis should fall as pearls. This is the right consistency. Before directly adding batter to the hot oil. Just check by pouring in the perforated ladle as such. While pouring batter it should automatically start to drop as pearls. You need not rub or dab the ladle. Also, make sure to wipe the ladle for each batch.
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Use 2 separate perforated ladles. One for making boondi and the other for removing boondi from the oil. The basic boondi which is made can be used in raita, mixture or in any other recipes which call for boondi. I have tempered boondi with Homemade Ghee as it gives a nice aroma it, so don’t skip it. Also for spice, I used chili powder, you can even add pepper powder. Those who don’t eat garlic, skip it and instead add hing while sauteeing. Now let us see how to prepare this recipe.
- 1 Cup Gram Flour/Kadalai maavu
- 1/4 Cup Rice flour
- 1/2 tsp Chili powder
- 1 pinch Baking soda
- 1/2 tsp salt
- oil to deep fry
- 2 tsp Ghee
- 10 Cashews
- 1 tbsp Ground nut
- 1 strand Curry leaves
- 4 Garlic pods coarsely crushed with skin
- 1/2 tsp Chili powder
- salt to taste
- In a wide bowl add gram flour, rice flour, chili powder, baking soda, salt and mix well. Then add little by little water and mix to a little thicker than dosa batter without any lumps.
- Heat oil in a kadai. Once oil gets heated just drop two, three drops of batter in the oil. If it raises immediately then the oil is ready. Bring the flame to medium low heat. On a perforated ladle pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not over crowd or else it will stick with each other.
- Let it cook for a minute or two till the oil stops the sizzling sound and the pearls turn golden brown and crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
- Once all boondis are ready. Heat another pan add ghee. Once ghee gets heated add cashews, ground nuts, curry leaves, crushed garlic and saute well. Now transfer this to the boondi bowl. Add required salt, chili powder and immediately mix it well. Kara boondi is ready.
- Make sure to mix the batter well without any lumps.
- Also, the batter should be in proper consistency. Slightly watery than idli batter, slightly thicker than dosa batter. That is between idli and dosa batter consistency.
- If water is more you will end up with flat boondis. In such case add more gram flour.
- If water is less you will end up with tail boondis. In such case add little water.
- i.e. when you pour batter on the perforated ladle, boondis should fall as pearls. This is the right consistency.
- I have added chili powder, you can even replace it with pepper powder.
- Also, if you don't like garlic flavor skip it and add a pinch of hing instead.
- Store it in an air tight container.
You might also like Ribbon Murukku, Karasev, Omapodi, Pottukadalai Murukku, Butter Murukku.
Crispy and crunchy Kara Boondi is ready to relish with a hot cup of tea/coffee.
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