Kara Boondi Mixture | South Indian Traditional Mixture

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Kara Boondi Mixture | South Indian Traditional Mixture

Posted By : Sangeetha Priya

Blog Link   : http://www.nithaskitchen.com


: Veg

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Main Ingredients Gram Flour - 2 Cups Rice Flour - 3 Tbsp Water - 1 n 1/4 Cup (Plus 1-2 Tbsp if needed) Red Chili Powder - 2tsp (Plus more if needed) Baking Soda - 1/8tsp (Pinch) Salt n Oil Fry Separately and add it to the boondi at last Paanuts - 1/4 Cup Roasted Gram/Split Dalia/Pottu Kadalai - 1/4 Cup Aval/Rice flakes - 1/4 Cup Garlic - Few Pods Curry Leaves - Wash n Drained Few Other Fried Ingredients Sev/Omapodi Milagu Kaara Sev Thattai Ola/Ottu/Ribbon Pakoda Thenkuzhal Murukku/Quinoa Murukku/Pottu kadalai Murukku


Method Picture 1 below shows the ladle I used to make this boondhi . Mix 1 n ¼ cups of water to the flour, add salt and red chili powder, leave it aside for 5 mins (by this time it may have few lumps, nothing to worry). Meanwhile heat enough oil in the pan/kadai. Later mix the batter well with soda and make lump free and check the consistency as shown in picture 2. When you drop a spoonful of batter, it forms a mark and then slowly disappears/merges with remaining batter. Also the oil should be very hot and check it by adding a drop of batter, it should pop up immediately. Try to keep the hole/boondi ladle as high as possible over hot oil and add the batter, just tap the batter with the spatula you use. It should flow when you tap it, check tips section for more useful information. Don’t over load the pan, for this Kaara boondi, the boondi should cook well, turn crisp and wait for the color to change light brown. Drain the excess oil using paper towel. Before starting the next batch wipe the front and back with damp cloth and repeat the above process till done with all gram flour batter. How to fry other ingredients Add ground peanuts in the same hot oil, but keep in low flame and when it cooked well it cracks/breaks in to two, so that’s the indication. Now add pottukadalai/roasted gram and cook till it turns light golden brown. For Aval/Rice Flakes, heat the oil to high and add it in low quantity as they doubles in size when cooked, immediately you can remove from oil. Add the garlic with skin and cook in low flame as pods are big in size n allow to turn crisp n golden brown. Finally add dried curry leaves (without any drops of water) and cook till it turns crisp. Rub all these ingredients with paper towel and remove the excess oil, as these ingredients drink more oil. If you haveany other fried items like thattai,sev/omapodi,muruku break n mix all these along with already fried boondi and other stuffs. Now if needed you can sprinkle more red chili powder and salt. Just serve with cup of cofee or tea as snack :-) Tips to make perfect round boondis and reason for flat, tail boondis The batter should neither too runny nor too thick. If it is too runny then it drinks more oil, if it is too thick then you get some flat boondis, so for the last batch of gram flour batter sprinkle few drops of water and proceed. Hold the ladle as high as possible, also the oil should be very hot. Clean the ladle each time and you should see the round hole without any dried batter sticked to it. The tail is due to keeping the ladle close to oil and not wiping the ladle properly. My mom never add rice flour or baking soda but i am not sure with the flour i am getting here is same like it so for crispiness i added a bit.

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