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Showing posts with label DIWALI RECIPES. Show all posts
Showing posts with label DIWALI RECIPES. Show all posts

July 21, 2017

Ragi Murukku – Ragi Chakli Recipe – Finger Millet Recipes

Ragi murukku known as ragi chakli in Kannada, Kezhvaragu murukku in Tamil, Finger millet flour murukku in English is an interesting murukku variety. Basically ragi is a healthy, diabetic friendly millet which is very rich in calcium.So I try to include it in our regular diet in the form of idli, dosa or porridge. Even though I have tried so many recipes with ragi flour, ragi murukku was always challenging to me. Last year during Diwali, I tried ragi murukku without rice flour but I couldn’t make proper shapes.
Ragi murukku recipe
Recently when I saw ragi murukku recipe from Mullai (Spiceindiaonline) in my Instagram feed, I got tempted to try again. I used the same ingredients as per the original recipe except I used ghee instead of butter. Murukku came out really well, crispy with a nice flavor of ghee. I din’t find any big difference in taste and flavor of this murukku except its color. Friends, if you are looking for any snacks with ragi flour, you must try this recipe. I am sure you will love its result. You don’t have to wait till Diwali to try this murukkuWinking  . It took just one hour for me to make this murukku. So you can make it anytime and enjoy your evening teatime with this crispy ragi flour chakli. Ok, Lets see how to make ragi murukku with step by step photos and video.

Do check out my Instant ragi dosa,  Ragi sweet & salt porridge,  Ragi Puttu ( Sweet & Salt) ,  Ragi roti( Sweet & spicy) ,  Ragi Vermicelli/Ragi semiya ,  Ragi cookies.





Ragi chakli recipe

Ragi Murukku Recipe - Ragi Chakli / Finger Millet Murukku

Ragi Murukku recipe

How to make Ragi Murukku - Ragi Chakli / Finger Millet Murukku Recipe

South Indian
Snacks
15

Ingredients (1 cup = 250ml)

  • Finger millet flour / Ragi Flour – 1 cup
  • Rice flour - 1/2 cup
  • Besan flour - 1/4 cup
  • Melted ghee or soft butter - 2 tbsp
  • Red Chilli Powder - 1 tsp
  • Cumin seeds or white sesame seeds - 1 tsp
  • Asafetida / Hing - 1/4 tsp
  • Salt and water - as needed
  • Cooking oil - to deep fry

How to make the recipe

  1. Sieve the flours together.
  2. Add chilli powder, cumin seeds, salt, hing and ghee. Mix well.
  3. Add water gradually and make sticky, smooth dough.
  4. Cover with a wet cloth till use.
  5. Take star mould in murukku press. Fill the dough.Make shape in ladle.
  6. Deep fry the murukku in batches.Cook both sides till bubbles cease.Store after cool down.Enjoy !

Ragi Murukku Recipe - Step by step pictures

  • Sieve ragi flour, rice flour and besan in a wide bowl.
    Ragi Murukku recipe
  • Add red chilli powder, sesame seeds or cumin seeds, hing and salt. Add melted ghee and mix well till crumbly.You can also use soft butter at room temperature. Make sure ghee or butter is well spreaded in the flour.
    Ragi murukku recipe
  • Add water gradually and make soft, slightly sticky dough.Cover the dough with wet cloth till use.Take star mould in murukku press.
    Ragi Murukku recipe
  • Fill the press with dough. Make shapes in back of ladle.If dough cuts or breaks while pressing, you should sprinkle little water in the dough,make it slightly sticky. Now you can make shapes perfectly.This murukku dough absorbs more water.So sprinkle water whenever needed and make shapes.
    Ragi murukku recipe
  • Heat oil to deep fry. Put a pinch of dough and if it rises to the top immediately, oil temperature is right. Now drop 2 to 3 murukku per batch. Fry both sides till bubbles cease completely. Keep the flame medium else murukku becomes black.Remove in a tissue paper and cool down. Store in a box and enjoy for months.
    Ragi murukku recipe


Notes

  • Add more chilli powder for spicy taste.
  • Do not add more ghee or butter because murukku may disperse in oil while frying.
  • This murukku dough absorbs more water.So sprinkle water in the dough whenever needed and keep it slightly sticky.This helps to draw shapes perfectly without breaking.
  • Deep fry this murukku in medium flame till bubbles cease completely. If oil temperature is more, murukku becomes black and get burnt smell.

Try this Ragi murukku for a change and enjoy your teatime !

How to make ragi murukku

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March 10, 2017

Coconut Khoya Burfi Recipe – Nariyal Ki Barfi With Khoya

Coconut burfi recipe with khoya
I must thank my reader friend Harini for requesting me to try Chennai Ganga sweets shop style coconut burfi ( Thengai burfi in Tamil, Nariyal Ki burfi in Hindi). When she told me, I had no clue about its taste and texture. Recently I bought that coconut burfi from Ganga sweets during my Chennai trip. When I tasted it, I found the barfi is made with coconut and khoya. I browsed for the recipe and tried it by watching Dr.Shalini’s YouTube video. Even though its my first attempt, I am quiet happy with the results.I won’t say it came out 100% close to the sweet shop ones but it tasted similar. Usually South Indian coconut burfi is made by cooking freshly scraped coconut in sugar syrup of one string consistency. But this coconut burfi with khoya is prepared by cooking khoya/mawa, desiccated coconut, sugar and water together till it reaches the burfi consistency. You don’t have to check for one string sugar syrup. But this burfi takes long time to cook and set as it has khoya in it. I have not used milk, milk powder or condensed milk in this recipe as I had used yellow food color to resemble the sweet shop burfi. If you want to make white colored coconut burfi, use milk instead of water. I am happy that I could try this North Indian style nariyal ki burfi successfully at home. I am sharing this colorful recipe as my contribution for Holi festival 2017Happy. Do try this easy and yummy coconut mawa burfi at home for this festival and have a great celebrationParty. Lets see how to make coconut khoya burfi with step by step photos and a VIDEO !
Do check out my Holi special recipes COLLECTION for more sweets and snacks ideas!

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January 21, 2017

Carrot Halwa – Gajar Ka Halwa Recipe Without Khoya


Carrot halwa recipe with step by step photo and a video !
Carrot halwa (Gajar Ka halwa In Hindi) is one of the most popular Indian desserts that is loved by all. Long back I had shared “How to prepare carrot halwa in pressure cooker”. That’s my go-to recipe for making easy and quick carrot halwa. Yesterday for a change, I prepared this traditional method of making carrot halwa in a kadai by using milk,sugar and ghee. I offered it as prasadam for my Friday Lakshmi Pooja. For making carrot halwa, Delhi carrots are mostly used by North Indians whereas I made it with our South Indian orange carrots(Ooty carrot). Traditionally it is prepared in a big iron kadai but I used my non-stick kadai that suits my Induction stove as I wanted to make a video recipe as well. So there are mild deviations from the perfect traditional ones but this one tastes and looks equally good. I have not used condensed milk ( Milk maid) Or Khoya/ mawa. So the preparation time and cooking time takes a bit longer that pressure cooker version. Still the final result makes you forget all the painHappy .Lets see how to make carrot halwa/ Gajar Halwa at home with step by step photos and video !!


Carrot Halwa Recipe - Gajar Ka Halwa


Carrot Halwa Recipe - Gajar Ka Halwa How to make carrot halwa - Gajar Halwa Recipe using milk
Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 25 Minutes
Total time: 35 Minutes


INGREDIENTS
1 cup - 250ml
  • Carrot - 4 nos OR Grated carrot - 2.5 cups
  • Sugar - 1/2 cup (heaped)
  • Ghee - 3 tbsp
  • Cashews & Almonds/Badam - 5 each ( chopped)
  • Cardamom powder - 1/2 tsp
METHOD

  • Wash and peel the skin of carrots. Grate it using a big sized holes grater.Do not use a small hole grater because halwa turns mushy and the end of cooking.Grate and keep in a plate.

  • In a kadai, heat 2 tbsp ghee and add the grated carrot.Saute well till the raw smell goes off and color of carrot changes to pale orange. It takes nearly 3-5 minutes. 
  • Now add 1 cup of milk and mix well.Keep the flame medium and cover the kadai with a lid. Carrots get cooked in milk. Wait till all the milk is absorbed by the milk. Open the kadai every now & then, stir till bottom to avoid burning. Cooking takes nearly 10-15 minutes.
  • Now add 1/2 cup (heaped)sugar and mix well. Sugar melts and mixture will become watery.Check for taste and add 2 tbsp more sugar if needed. Keep the flame medium and keep stirring till 3/4th of the moisture is lost. When the halwa becomes thick and starts to leave the sides of kadai, add cardamom powder, 1tbsp ghee and mix well. When the halwa becomes thick, gathers in the center with very little moisture, remove it and sprinkle chopped nuts. Serve warm with ice cream or cold !
  • ** Do not stir the halwa for long time to become thick & dry because when the halwa cools down, it will become hard & chewy.So remove it when there is very little moisture content. This halwa can be refrigerated and stored for a week.Reheat in a microwave for 1 minute and serve warm if needed.
  • Enjoy !


Note
  • Add more sugar ( 2 tbsp extra) for more sweetness.Sugar can be added any time while cooking carrot halwa.
  • You can use Delhi carrots instead of the regular orange carrot for bright color.
  • Serve warm with your favorite ice cream to enjoy its best taste !
Enjoy this delicious carrot halwa with a scoop of vanilla ice cream. Its a blissful combo !!
Carrot halwa
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October 27, 2016

Gulab Jamun Recipe Using Instant Mix– How To Make Gulab Jamun With MTR Mix

Gulab jamun with instant mix
Diwali celebration is incomplete without these yummy Gulab jamun. Its an universally loved Indian dessert recipe. In most of the Indian households, Gulab jamun recipe will be in the Diwali sweets menu for sure. Many people make it as the last minute sweet for Diwali and other special occasions like birthday, anniversary, New year celebration and even for Valentine’s day Love Struck . Most of us opt for Gulab jamun recipe using readymade, store bought Instant mix as its easy and quick to make, cheap in price compared to other sweets in shops.Even though the ingredients used in the gulab jamun mix are the same, there are many brands available in the market with their own variations & style. Some of the most popular ones are MTR, GITS, Aachi, Bambino and Orkay. Recently my reader friend Harini requested me to share Gulab jamun recipe using MTR jamun mix. So I bought a pack of jamun mix in buy one get one offerTongue and tried it yesterday by getting some inputs from my friends Tara, Megha and Swarna. They make Gulab jamun using readymade mix very often. So they shared some useful tips to make soft, smooth gulab jamun without breaking and cracks.I watched this YouTube video tutorial as well. I followed the steps carefully and the result was awesome, perfect !! I was elated to see my soft, Gundu Gundu gulab jamun and jumped out of joyParty . Raksha and Sendhil relished this yummy dessert recipe with ice cream. Most of you may think, making gulab jamun using instant mix is not a big deal or rocket science. Yes, its true. But beginners may face some difficulties to prepare a perfect Gulab jamun. So this post is explicitly for them. Even bachelors can also give a try. Experts, please excuse meBatting Eyelashes and do share your  favorite jamun mix along with some tips if any. Lets see how to make Gulab jamun recipe with MTR instant mix at home with step by step photos and a video tutorial !

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October 26, 2016

Kaju Pista Roll Recipe – Kaju Roll Recipe – Cashew Pista Roll

Kaju pista roll recipe
Kaju sweets are one of the costliest sweets in sweet stalls. No matter about its price or calories, we never say no to sweets made with cashewsWinking. Its our family favorite. So I used to make kaju katli for all the special occasions like birthday, anniversary. When I asked Raksha about her choice for Diwali sweets, her first reply was “Kaju Katli”Happy. Then came gulab jamun, Badam halwa etc etc. So this morning, I made kaju katli for her, Kaju roll for my blog posting, kaju strawberry, kaju flower and kaju apple just for myself Cool. Yes, I used the same cashew dough for all these varieties. Basically the ingredients & the method of cooking Kaju katli and Kaju roll are almost the same. Additionally, pista stuffing is to be made and rolled in cashew dough for Kaju pista roll. If you can make a perfect cashew dough, all these sweets can be made in no time. Making Kaju dough is not so difficult. Troubleshooting is also easy.This is a no-fail recipe. I am sure anyone can get it right. For variations, badam or dates can be used for the filling and prepared as Kaju badam roll or Kaju khajur roll. In general, Kaju roll is really a good alternative for Kaju katli or kaju burfi If you are bored with it.So try this easy, interesting sweet for Diwali and have a great celebrationParty.Generally kaju pista rolls are wrapped with silver varaq in sweet stalls. As i din’t have it, I just kept a colored dot and made a simple presentation by seeing the picture of Nestle Milk Maid Kaju roll recipe. It looked really attractive. Try this decoration if you don’t have silver varaq.Ok, Lets see how to prepare perfect Kaju roll recipe with step by step images along with some tips for trouble shooting.
Here is the picture of all the Kaju sweets I made Happy

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October 25, 2016

Kesar Burfi Recipe With Milk Powder – Milk Powder Burfi Recipe

Milk powder burfi recipe
Last year during diwali, I posted double layered chocolate burfi with khoya. So this year I wanted to attempt some sweets with milk powder. I tried Kesar burfi recipe with milk powder as my reader friend Harini requested me to share some burfi recipes with milk powder. I followed the recipe from Mullai’s blog and referred Nisha madhulika ji’s youtube video as well. Actually I made a two layered burfi just like the original recipe but simplified the cooking procedure. Instead of making the layers separately, I made the dough once, divided them into two parts, applied kesar milk with yellow color to one part and kept the other one as plain. This helped to make the burfi very quickly. But this kesar burfi takes one day time to set completely. It tastes chewy if you eat it on the same day. But it sets perfectly the next day and melts in your mouth. I have tried kesar burfi with khoya and the setting time is the same for khoya as well. Friends, if you don’t get khoya in your place, you can opt for this milk powder burfi. There will be no compromise in taste or flavor. Lets see how to make this colorful kesar burfi with milk powder with step by step photos !

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October 22, 2016

Tirunelveli Manoharam Recipe – Sweet Murukku Recipe

Manoharam recipe - Tirunelveli
Manoharam is a traditional South Indian sweet dish kept in marriages, Seemandham and naming ceremony as seer bakshanam. It is popularly known as Paruppu thengai among Tamil Brahmins. Paruppu thengai koodu is very well decorated and kept for display in most of the occasions.Paruppu thengai koodu is basically a pair of conical shaped containers filled with a variety of nuts like ground nuts, cashew nuts or fried gram dal/ pottukadalai rolled in jaggery syrup or its filled with this Manoharam sweet. I still remember my MIL made this paruppu thengai with pottukadalai for my valaikaapu functionHappy.Manoharam is made with fried murukku/thenkuzhal rolled in thick jaggery syrup (Vella paagu) flavored with cardamom powder or Dry ginger powder (Sukku podi). Many people make it as manoharam balls during Karthigai deepam festival. In Tirunelveli, apart from Iruttukadai Halwa, Manoharam is also a very popular sweet dish. We call it as “Manavalam” colloquially. Last year a reader asked me to share Tirunelveli manoharam recipe during Diwali. As I had completely forgotten its taste, I couldn’t try and post it. Recently I told my Appa to get a pack of Manoharam from Tirunelveli.After tasting it, I got an idea about it and tried at home by watching the Youtube video by Ponna mami. It came out very well with a nice flavor of dry ginger powder. Its an addictive snack. I can much it all through the day !! I found varieties like Kerala Manoharam and Chettinad Manoharam recipes which are different in ingredients and procedure as well. Soon I must try them too. Today lets see how to make Tirunelveli Manoharam recipe with step by step photos !
Check out my other Tirunelveli special recipes HERE
Manoharam recipe

Tirunelveli Manoharam recipe


Tirunelveli Manoharam recipe How to make Tirunelveli Manoharam recipe - a most popular snack !
Cuisine: Indian
Category: Sweet
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml
  • Besan flour - 1 cup
  • Rice flour - 1/2 cup
  • Hot oil - 1 tbsp
  • Ghee or soft butter - 2 tsp
  • Water & Salt - as needed
  • Cooking oil - to deep fry
For sugar syrup
  • Grated jaggery - 1 cup
  • Sugar - 2 tsp
  • Water - 1/2 cup
  • Dry ginger powder/sukku podi - 1 tsp
  • Cardamom powder - If needed
METHOD

  • First lets prepare the murukku.For this, sieve besan and rice flour in a wide bowl.
  • Add salt, hot oil and ghee to the flour. Mix well. Then add water little by little and make a dough. I made the dough very sticky as shown in the original recipe. So it was very easy to squeeze.
    Manoharam recipe
    Manoharam recipe
  • Take the murukku press and use a single hole or three holed mould. Grease the press with oil. Fill the dough and set aside.
    Manoharam recipe
  • Now heat oil to deep fry and drop a pinch of dough.If it rises to the top immediately, oil is hot. Now simmer the flame and squeeze the murukku either in a circular manner or as a straight line. Don’t worry about the shape because we are going to break them into pieces. Cook both the sides till bubbles cease. Do not fry in high flame, murukku will turn dark. So fry it patiently. Remove in a paper towel. Deep fry all the batches. Let it cool down completely.
    Manoharam recipe
  • Take the powdered jaggery, sugar and water in a kadai. Mix & melt it. Strain the syrup if needed. Let the syrup roll boil and reaches soft ball consistency. To check this, take some syrup and pour it in a plate with water. Gather the syrup and try to make a soft ball. It is called soft ball consistency. Switch off the flame. Add dry ginger powder and mix well.
    Manoharam recipe
    Manoharam recipe
  • Now break the cooled murukku into pieces ( make small pieces if you are making balls,else break them roughly) and add them to the jaggery syrup. Mix well. Make sure all murukku pieces are coated with the syrup. Make balls when it becomes warm enough Or Remove in a plate and let it cool. They look cluttered, remove them carefully and keep it in a plate. Serve & enjoy !
    Manoharam recipe
    Manoharam recipe

Note
  • The consistency of jaggery syrup is more important.It should be in soft ball consistency or even slight hard ball is fine else the syrup won’t coat well.
  • Dry ginger powder adds a nice flavor. It aids digestion too. So don’t skip it.
  • You can use soft butter instead of ghee.

Try this yummy, addictive Manoharam snack at home and enjoy !
Tirunelveli manoharam recipe
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October 21, 2016

Kara Boondi Recipe – Spicy Boondi Recipe - Diwali Snacks Recipes

Kara boondi recipe
In this post, I have shared the recipes of basic Boondi recipe along with South Indian Kara boondi recipe and North Indian style Boondi namkeen recipes with step by step photo & troubleshooting tips.
Kara boondi & oma podi are Raksha’s most favorite snacks recipes. So we used to buy them from snacks shops very often. Recently we bought a pack of colorful kara boondi from Lakshmi Sweets. We call this as muttai kara boondhiTongue as it is round in shape. For every Diwali, I used to make oma podi. But the colorful and spicy boondi tempted me to give a try.So I prepared Kara boondi recipe at home for the first time. I have tried it thrice since yesterday. First I made boondi adding besan flour, rice flour and cooking soda just like my bajji recipe. It came out crispy, crunchy but it was oily too. So this morning,I again tried it by watching Nisha Madhulika & Vahchef’s basic boondi recipe video. The recipe was so simple with just 2 ingredients. When I tried it ,I was extremely happy with the results.It was so crunchy and not oily at all Happy.I was very happy that I learnt how to make perfect boondi recipe without tails or flat boondi.This is an all rounder recipe. By following this recipe, you can make sweet boondi, boondi ladoo, South Indian kara boondi/Spicy boondi mixture ( Tamil nadu style), North Indian style boondi namkeen, boondi raita & boondi chaat as well. One can make so many yummy teatime boondi snacks. I too made it colorful like in shops. Raksha and Sendhil loved it a lot. We enjoyed it with Sambar rice & munched it in my teatime Love Struck.
Now Lets see how to make boondi recipe at home along with the recipes of South Indian style Kara boondi and North Indian style Boondi namkeen with step by step pictures !!
Kara boondi recipe

Boondi Recipe - Kara boondi/ boondi namkeen recipe


Boondi Recipe - Kara boondi/ boondi namkeen recipe How to make Boondi at home and prepare kara boondi and boondi namkeen with it !
Cuisine: Indian
Category: Snacks
Serves: -
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
Basic boondi recipe
  • Besan flour - 1 cup ( I used fine variety)
  • Cooking oil - 1.5 tsp
  • Water - around 1/2 cup + 2 tbsp ( Approx)
  • Salt - as needed
  • Food color – Green & Red ( To make colorful boondi)
South Indian Kara boondi recipe
  • Fried Boondi - 1.5 cups
  • Red chilli powder - 1/2 tsp
  • Hing/Asafetida - 1/8 tsp
  • Salt - 2 pinches
  • Roasted peanut and cashews - a fistful
  • Roasted curry leaves - few
North Indian Boondi Namkeen recipe
  • Fried Boondi - 1.5 cups
  • Red chilli powder - 1/2 tsp
  • Dhania powder - 1/4 tsp
  • Chat masala powder – 1/8 tsp
  • Amchur powder – a big pinch
  • Black salt – 1/8 tsp
  • Sugar – 2 pinches
  • Cumin powder - 1/4 tsp
  • Roasted peanut and cashews - a fistful
  • Roasted curry leaves - few
METHOD

  • You need three ladles for making boondi. Refer the picture below.Take 1 cup of besan flour in a wide bowl. Add salt and cooking oil. Add some water ( Say 1/4 cup) and make a thick paste.Use a whisk and make a lump free paste.
    Kara boondi recipe
    Kara boondi recipe
  • Again add 1/4 cup of water and make a smooth batter. It should be slightly thinner than bajji batter consistency. Add 1-2 tbsp extra if needed.Beat the batter vigorously with a whisk for 2-3 minutes. This step is more important to make the batter smooth.Set the batter aside for 5 minutes.
  • If you want to make colorful boondi, divide the batter into 3 parts and add green food color to one, red food color to the other one. Let the third one be plain.

    Kara boondi recipe
  • Heat oil in a kadai to deep fry the boondi. Take a spoon and dip the back of spoon in the batter. Hold the back of spoon at 10 cms distance from the kadai. Batter will fall in the oil and If it rises to the top immediately, oil temperature is prefect. Now check whether the boondi looks flat, with tails or a perfect round. Based on that, you can adjust the consistency of batter. If the boondi is flat, batter is thick or oil temperature is low. In that case, add some water and beat it well and try it. If boondi has tails, it may be due to either of these two reasons. 1. The distance of spoon is less from oil. So hold it slightly high and try it. 2. The batter is slightly thin.So add a tsp of gram flour, beat it well and again try it. Keep checking until you get round boondi.
    Kara boondi recipe
  • Now take the batter and beat it really well. Take the slotted ladle and hold it above the oil. Distance should be around 10 cms from the kadai. Now pour half a ladle of batter to the slotted ladle.Let the batter fall as drops automatically. It shows the correct consistency. No need to spread it with another ladle or tap it. Remember to pour only the required batter for the oil you kept for deep frying. If you try to fry more boondi in less oil, it may clutter together in the middle. As soon as you pour the batter, boondi should fall immediately, rises up and moves to the corner of kadai. It shows the right consistency and perfect temperature of oil.
    Kara boondi recipe
  • Flip the boondi in oil and cook till the Sshh sound stops completely. Keep the flame medium while frying. If you remove it before cooking properly, boondi will become soggy and spoils the entire snack. So please be careful while frying.
    Kara boondi recipe
    Kara boondi recipe
  • Before making the next batch, wipe the slotted ladle with a cloth or tissue paper and again pour a ladleful of batter.Beat the batter every time before you deep fry. Deep dry all the boondi and keep it in a tissue. Now take a handful of raw peanuts and deep fry in oil. When it is half fried, add the broken cashews. When the cashews starts to turn golden, add the curry leaves. Fry till crispy. Remove everything and keep in a tissue paper. Mix all the 3 color boondi, fried nuts and curry leaves.
    Kara boondi recipe
    Kara boondi recipe
  • For South Indian Kara boondi, take half of the cooked boondi mixture, roasted nuts, curry leaves.Add red chilli powder, hing, salt and mix well with a ladle.Do not use your hands for mixing.
  • For North Indian style boondi namkeen, take the remaining half of the cooked boondi, roasted nuts, add red chilli powder, dhania powder, cumin powder, amchoor powder, chat masala and sugar, salt. Mix well with a ladle and Set aside.Store in an air tight box after the mixture cools down completely.It stays crispy for weeks.. Enjoy with your tea/Coffee or with sambar rice, rasam rice !

    Kara boondi recipe
Enjoy !

    Note
    • No need to use rice flour or cooking soda in this recipe. If you wish, you can add 1 tsp rice flour for 1 cup of besan. Adding oil is a must.
    • The consistency of boondi batter and the distance of ladle you hold from the oil is more important to make perfect round boondi.
    • Boondi making comes by practice and with some trial & error. You cannot make perfect  roundels every time. Some tails may be here and there but you can make 90% perfect boondi even in your first attempt if you follow the steps carefully.
    • Do not forget to beat the batter every time before frying.
    Kara boondi recipe
    Enjoy this colorful, crunchy, spicy kara boondi with rice, tea/coffee ! Tastes yumm !!
    Kara boondi recipe
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