Crunchy, Addictive, Bhoondi
If you are a south indian you would know what bhoondi means to us. We looovvvve them and crave for some every time we eat sambar rice or curd rice!! They are pretty addictive and also great crunchy accompaniment. Bhoondi can be had as a stand alone snack or can be used for making other sweets, chaats and snacks.
I always wanted to make bhoondi at home but was hesitating as I dont that big bhoondi jharni. My mom suggested that the regular perforated ladles (a big round spoon with multiple small holes in it, also make sure you have 2 such spoons, 1 to pour the batter and 1 to remove bhoondis from oil) we have at home can also be used. So I tried them and they have turned out really good. Here’s the recipe of extremely crunchy and highly addictive bhoondi!!
Gram flour/ Besan 1 cup
Rice flour 2 tsp
Cooking soda 1 tiny pinch
Salt and chilli powder to taste
Water as needed.
Mix gram flour, rice flour, red chilli powder, baking soda and salt in a bowl and add water as required and make a nice thick batter like dosa batter. Make sure that there are no lumps in the batter and it is not very thin or thick.
Heat oil in a pan for deep frying. Hold perforated spoon a little above pan and with a laddle pour 2-3 tablespoons batter on it. (See the pic below) Repeat the process and make as many droplets as possible in a pan until all of them are able to remain submerged in oil and can be stirred easily.
Using another perforated spoon remove bhoondis, drain excess oil and transfer them on kitchen absorbent paper to absorb remaining excess oil.
Remember to clean the perforated ladle before starting the next batch. Repeat for remaining batter.
In the same oil fry peanuts and curry leaves and mix them with the bhoondis and enjoy it as a standalone snack or store and use it for making raita.