a week ago i tried this by adding the colour and the batter was like dosa batter 🙂 so whats the result ! flop super duper 🙂 like a diwali release with much hype! now i realized that batter consistency matters this time with more care check the results !
Besan Flour – 2 cups
turmeric powder – 1 tsp
red chilly powder – 2 tbsp
hing – a pinch
salt – as required
oil – to deep fry it
Water – to mix the batter.
take the besan flour, hing, salt, turmeric powder and red chilly powder , add little water and make the batter . make sure the batter is semi thick use the laddle which has more holes(slotted laddle), as we use it for the deep fry items. i got a separate laddle from my near store for this , so my job was pretty easy
allow it pour , most of the time all the batter falls from the laddle to oil , need not shake , if needed shake it ,
fry it ! then add the fried cashew, ground nuts and curry leaves, generally i do not take boondhi , i prepared for the sake of mixture so i didnt do the fry option ! you can add the fried cashews and ground nut, some times people add crushed fried Garlic.
- The pressure point is on the consistency It should be semi thick so that it pour automatically and get your boondhi separately
- does not required colour powder !
- to check this consistency ,take a spoon and use the tail of the spoon and take a dip of the batter and check with the oil if it drop separately and thats the level.
- it depends on the oil level you should pour the boondhi , more oil and medium boondhi gives the separated boondhi otherwise everything stick together.