Thursday, March 17, 2011
Water - 1 cup
Yoghurt - 2 cups
Rock salt - a pinch
Sugar - 2 tsp
Chilli Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Paprika - 1/4 tsp
Sift the besan with a flour sifter. Add water slowly and make a batter by mixing simultaneously using a wire whisk. The batter should not be too watery and should be of dosa batter consistency.
Heat oil in a kadai over medium heat. The oil should be sufficiently hot before dropping the batter. This can be tested by putting a drop of batter in the oil. The drop should immediately bubble up.
Now hold the ladle over the kadai and pour some batter on it. The drops of batter will fall on the oil and immediately bubble up. Remove the boondis once they begin to change color. Leave the boondis on a paper towel to soak excess oil.
Before frying the next batch of boondis, wipe the ladle completely clean. If the ladle has some batter clinging to it, the next batch of boondis will not be round and they will have an elongated shape. Continue frying like this for the entire batter.
Beat the curd well with rock salt, sugar, cumin and chilli powder. Reserve a handful of boondis and add rest of them to the curd and mix well. Leave on for 10 minutes so that the boondis can soak up some liquid and become soft. Sprinkle paprika and the reserved boondis on top and serve.