ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
I had a packet of Bisibele Bhath Powder sitting idle in my freezer from couple of months. To be frank, we were getting bored with the same taste of store bought powder. Somehow, we finished it successfully and I started searching for a bisibele bhath powder recipe in the net. Finally, I got a nice recipe and prepared the bisibele bhath powder at home. Then, I thought of preparing the Boondi, a combination with Bisibele Bhath, at home. Boondi came out very well and I am thinking of preparing it at home now onwards..
This boondi is slightly different from the boondi which we prepared for Boondi laddoo. For boondi laddoo, boondi should be smooth and for Khara (Spicy) boondi, it should become nicely crispy. This can be done by adding a few spoons of rice flour to the batter. Check out the recipe below and try it out!
Preparation time: 40 minutes
Besan flour - 3 cups
Rice flour - 3 spoons
Water - 1 1/2 cup
Groundnuts - 3/4 cup
Few curry leaves
Salt to taste
Red chilli powder - according to taste
Oil for deep frying
Mix the besan flour and rice flour in a mixing bowl. Add water little by little and prepare a thick batter without any lumps.
To this, add 3 - 4 spoons of oil (cold) and mix it. By adding oil, it helps the batter to flow nicely while preparing the Boondi. Thanks to Vah Chef for this tip!
Batter should by in a nice, pouring consistency; little thinner than the dosa batter.
Heat the oil in a wide pan. Once the oil is nicely hot, pour 1 - 2 ladle full of batter onto the Boondi ladle and let the round drops of batter fell into the hot oil.
Deep fry them till crispy and golden brown, and transfer the Boondi onto a tissue paper.
Once all the Boondi is done, deep fry the groundnuts and curry leaves separately in the same oil.
Mix the groundnuts and curry leaves with Boondi.
Add salt and red chilli powder according to taste. Mix all the items thoroughly and store the Khara (Spicy) Boondi in an airtight container.
Khara Boondi can be eaten as a snack, or can be used to prepare the mixture, or can be served with Bisibele Bhath. Also, it goes well with rice and sambar.
- If the Boondi is becoming flat and not round balls, just add 1 - 2 spoons of besan flour to make the batter thick. For me, first few batches came out well and then, it started becoming flat. I added little more besan flour and it came out perfect.
Linking it to Food of the Month Contest at Food Corner.