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Crispy fried gram flour drops, they resemble little yellow pearls! Semolina crispens the boondi. Large quantities of boondi can be fried and stored in air-tight containers. You can garnish curds with crispy boondi or soak the boondi in water for some time before using.

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Makes 2 1/2 cups.
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1 cup besan (Bengal gram flour)
2 tsp semolina (rava)
1 tsp salt
oil for deep-frying

  1. Combine the gram flour, semolina and salt with approximately ¾ cup of water and prepare a smooth batter.
  2. Heat the oil in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a boondi jhara (large perforated spoon) so that boondi drops into the hot oil (Hold the spoon 3 to 4 inches above the height of the oil).
  3. Fry the boondi over a medium flame. Remove using a slotted spoon and drain on absorbent paper. Store in an air-tight container.
  4. Use as required.
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