kelveragu Kara Boondi / Ragulu Kara Boondi / nachani Kara Boondi / Ragi Kara Boondi

INGREDIENTS:

• Ragi flour / Finger millet flour– ½ cup
• Besan Flour – ½ cup
• Rice Flour – 2 tbsp
• Red chilli powder – ¼ to ½ tsp (for batter)
• Red chilli powder – ¼ to ½ tsp (for garnish)
• Salt – to taste
• Baking soda – a pinch
• Peanuts – 2 tbsp
• Cashews – 1 tsp
• Curry leaves – a sprig
• Oil – for deep frying

STEPS:

1. Heat oil in a frying pan. Meanwhile, In a bowl add Ragi flour/ Finger millet besan, rice flour, red chili powder, hing and salt. Mix well, and add water gradually to achieve kara boondi batter. The batter should be in flowing consistency. The batter should be mixed well without forming any lumps.
2. Now take the boondi ladle and pour little batter in the center. Do not pour too much as it form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi.
3. Now cook them in medium flame by flipping them gently. When the boondi gets crispy remove from oil and transfer it to a plate with paper towel. Repeat the process till you finish the entire batter.
4. Now in the same oil fry peanuts and cashews until golden brown and transfer it to a plate with paper towel. Then fry curry leaves crispy in the same oil and transfer it to a plate with paper towel.
5. Now in a wide bowl add the fried boondi, fried peanuts, fried cashew, fried curry leaves, pinch of salt and red chili powder. Mix everything well. Now our tasty Ragi boondi is ready to be relished. Store it in a air tight container and it shall stay good for 3 weeks.

DISCLAIMER:Your fat levels increase as deep frying increases oil absorption, so take it lightly.