|1½ cup||Besan flour (kadalai maavu)|
|1 cup||Rice flour (slightly roasted )|
|3 T||Urad dhal flour|
|¾ tsp||Cooking soda|
|3 tsp||Pepper and cumin powder (coarsely ground)|
|1¼ tsp||Red chili powder|
|1 tsp||Asafoetida powder|
|Salt (as per taste)|
|Oil for deep frying|
Take a wide mouthed vessel, Add Butter and cooking soda. Beat well.
Sieve Besan flour and rice flour together.
With the soda and butter, Mix gram flour, rice flour, salt, asafoetida , powdered pepper and cumin seeds.
Sprinkle water and knead nicely to get a thick sticky dough. Apply oil to your hands to avoid stickiness.
Mostly this dish prepared with special boondhi laddle .Here i have tried out with the available Ari karandi or Slotted spoon.
Heat oil in a kadai or a pan.
To test if the oil is hot enough, drop a small pinch of the dough into it. If it sinks, the oil is not hot enough. If the dough comes to the top with bubbles all around it, then the oil is ready.
Take the slotted spoon, keep it above the oil (not so close to the oil) and pass the dough through it or grate the dough through the laddle into the hot oil. U have to be very careful.
Fry them till they become golden brown.
U can mix pepper and jeera as it is, with out grinding also. Here i dont have boondhi laddle so i used this laddle. I have tried out with butter if u like to try it with vanaspathi u can try.
The funniest part is i finished this dish with in half an hour…it was so simple. I Used to think it is very tough.. but its easy..try out..