Besan – 2 cups
Rice flour – 1/2 cup
Chilly powder – 1/2 teaspoon
Cooking soda – 1/4 teaspoon
Asafoetida powder – 1/4 teaspoon
Curry leaves – 1 teaspoon
Roasted peanuts – 1 cup
Fried salted cashews – 1/2 cup
Salt – 1 teaspoon
Oil for frying – 2 cups
Prepare a thick paste of dropping consistency with the Besan and rice flour by adding a cup of water with salt, asafoetida, cooking soda and chilly powder.
Heat the oil and keep on medium flame throughout. Use a slotted spoon with fine holes and hold it close to the oil. Pour the batter into the ladle and shake it or gently tap it against the pan or spread the batter with another flat spoon and let droplets fall into the oil. Quickly stir the droplets or Boondhis and fry until golden in colour.
Drain and place on a kitchen tissue. Fry the batter in batches.
Stir in the curry leaves for 15 seconds until crisp. Remove and add to the Boondhi with cashews and peanuts.