Bakery and Cooking Classes: Kaara Boondi /Spicy Boondi

Kaara boondi is a spicy and crunchy, snack spiced with black pepper powder is quiet popular in South India.
The preparation of kaara boondi is simple if the batter consistency is perfect.The batter consistency should not be too thick or too thin,it should be in a dropping consistency.

Kaara boondi can be spiced up with black pepper powder and red chilly powder.But we personally like the flavor of the black pepper powder,hence used it.

Kaara Boondi /Spicy Boondi

Basic Information

Preparation time 15 minutes
Cooking time 30-35 minutes

Makes 2.5 cups(approximately)

Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu	1 cup
Rice flour/arisi maavu	3 tbs
Salt	1/2 tsp +1/2 tsp for seasoning
Baking soda	a pinch
Red chilly powder	1/2 tsp
Cashews/mundiri	3-4 tbs(chopped)
Peanuts/verkadalai	3-4 tbs
Black pepper powder	2 tsp
Oil	for deep frying

Method

Take the gram flour,rice flour,salt and baking soda,red chilly powder in a mixing bowl.Mix it well,to this slowly add water and make it to a batter.

The batter should be in a dropping consistency.Heat a pan with oil and once it becomes hot,hold the boondi ladle or a perforated ladle on top of the hot oil.Pour some batter on the ladle and gently tap it.Tiny droplets of batter would drop into the oil.

Fry it till the sizzling sound ceases.Drain it on a paper towel.Continue for the rest of the batter.

Also fry the cashews,peanuts and curry leaves in the same oil,separately.Drain it on a paper towel to remove the excess oil.

Now take the boondi,peanuts,cashews and fried curry leaves in a wide bowl and to this sprinkle the black pepper powder and salt.Toss it well.

Store it in an air tight container.

Check the consistency of the batter by dropping few drops in the hot oil.If it comes out perfect round then proceed.If it has a tail the the batter is too thick and come out flat means its too thin.
Wipe the boondi ladle with a clean wet cloth or paper towel each round to get a nice shaped boondi.
While adding the batter to the oil,the oil should be hot and the flame needs to be high.Then only the boondi comes out like a ball and raises,then reduce the flame to medium and fry.