2 cups Bengalgram flour / Besan / Kadle hudi
3/4 tsp Chilly powder(1/4 for batter(optional), 1/2 for masala)
2 tsp Butter
Salt to taste
7-8 Curry leaves
2 tsp Cashew nut pieces
2 tsp Groundnut / Peanuts
1/4 tsp Mustard seeds
Recipe:Take one perforated spoon with round holes as shown in the picture below.
Put bengalgram flour, salt, butter, 1/4 tsp chilly powder in a vessel. Mix them well by adding sufficient amount of water. The consistency of the batter should be like that of milkshake.
Keep oil in a thick bottomed vessel and heat it. Keep the spoon above the heated oil and put little amount of batter to the spoon as shown in the picture below.
Stir it using another spoon carefully as shown in the picture below.
Fry until it turns golden in color.
Take it from the oil using another clean perforted spoon and put it in a tissue paper to absorb the oil content. This is the recipe for plain boondi.
Put curry leaves in a microwave for few seconds and mash it into small pieces. Put mustard seeds, peanuts, cashew nut pieces and 2-3 tsp oil in a pan. Once it turns golden in color add curry leaves, 1/2 tsp chilly powder and fry them for about 5-10 seconds. Add plain boondi, pinch of salt and mix well. Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.