Basic Boondi


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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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Basic Boondi recipe - How to make Basic Boondi


Preparation Time:    Cooking Time:    Total Time:    


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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This recipe was contributed by sumagandlur on 27 Dec 2003

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