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Combine both the flours in a bowl.
Add salt, asafoetida, and red chilli powder to this.
Add water to this to make this into a dosa batter consistency.
Add the baking soda and mix well.
While adding water to the besan, first add a small amount of water and make a thick paste.
The amount of water depends upon the texture of besan.
Heat oil in a kadai for deep frying; when the oil becomes hot, just pour 2 tbsp of hot oil to the batter and mix well.
To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
If the batter dropped in the oil forms a nice round ball then the consistency is perfect, else it gives a tail you need to add a little extra water.
Add 1 tbsp and check again.
If this forms very thin roundels then the water is more, just add one tbsp of besan to this and check again.
Now the batter is ready to make boondis.
You need 2 perforated ladles for making this.
The ladle with small holes to make boondi and another one to take out the boondis from oil.
Pour a ladle of batter to the perforated ladle, keeping the ladle on the top of the oil and let the boondis falls into the oil.
Fry till the oil sound subsides. Then only we can get crisp boondis.
Take out from oil and drain it in a kitchen towel.
Repeat this for rest of the batter.
Wipe the ladle every time you pour the batter.
When it is done transfer everything to a wide bowl.
Deep fry the curry leaves, cashew nuts and peanuts (if adding) in the hot oil till the cashew turn a nice golden brown.
Fry everything separately.
Transfer to an air tight container.
Recipe and image courtesy:
Karaikudi chicken fry
Shahed Khajoor ki karanji
Vanakaya allam karam (egg plant curry)
1 cup - besan/gram flour
3 tbsp - rice flour
1 tsp - red chilli powder
Salt as needed
Baking soda, a pinch
Oil for deep frying
Curry leaves, a few
2 pinches - asafoetida
7-8 - cashew nuts (optional)
Peanuts, a few (optional)
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