Spicy Kara Boondi

INGREDIENTS:-

BESAN | KADALAI MAAVU| GRAM FLOUR	1 CUP
RICE FLOUR	3 TBLSP
RED CHILLI POWDER	1 TSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING
CURRY LEAVES	FEW
ASAFOETIDA	2 PINCHES
CASHEW NUTS	7-8 NO(OPTIONAL)
PEANUTS	FEW(OPTIONAL)

METHOD:

• Combine both the flour 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 it into 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 tblsp 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 this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
• If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
• Now the batter is ready for boondis.
• You need 2 perforated ladle 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 crispy boondis. 

• Take out from oil and drain it in a kitchen towel.

• Repeat this for rest of the batter.
• Wipe of the ladle every time when you pour the batter.
• When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
• Mix well.

• Transfer it to a air tight container.