Skip to main content

Kaara Boondi /Spicy Boondi




Kaara boondi is a spicy and crunchy, snack spiced with black pepper powder is quiet popular in South India.
The preparation of kaara boondi is simple if the batter consistency is perfect.The batter consistency should not be too thick or too thin,it should be in a dropping consistency.

Kaara boondi can be spiced up with black pepper powder and red chilly powder.But we personally like the flavor of the black pepper powder,hence used it.







                                               
                                         
                                                                              
                                                        Kaara Boondi /Spicy Boondi

                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 30-35 minutes
   Makes 2.5 cups(approximately)


  
 Ingredients


Ingredient
Quantity
Gram flour/kadalamaavu
1 cup
Rice flour/arisi maavu
3 tbs
Salt
1/2 tsp +1/2 tsp for seasoning
Baking soda
a pinch
Red chilly powder
1/2 tsp
Cashews/mundiri
3-4 tbs(chopped)
Peanuts/verkadalai
3-4 tbs 
Black pepper powder
2 tsp
Oil
for deep frying
 
  
  
 Method 

  • Take the gram flour,rice flour,salt and baking soda,red chilly powder in a mixing bowl.Mix it well,to this slowly add water and make it to a batter.
  • The batter should be in a dropping consistency.Heat a pan with oil and once it becomes hot,hold the boondi ladle or a perforated ladle on top of the hot oil.Pour some batter on the ladle and gently tap it.Tiny droplets of batter would drop into the oil.
  • Fry it till the sizzling sound ceases.Drain it on a paper towel.Continue for the rest of the batter.
  • Also fry the cashews,peanuts and curry leaves in the same oil,separately.Drain it on a paper towel to remove the excess oil.
  • Now take the boondi,peanuts,cashews and fried curry leaves in a wide bowl and to this sprinkle the black pepper powder and salt.Toss it well.

  • Store it in an air tight container.



  • Check the consistency of the batter by dropping few drops in the hot oil.If it comes out perfect round then proceed.If it has a tail the the batter is too thick and come out flat means its too thin.
  • Wipe the boondi ladle with a clean wet cloth or paper towel each round to get a nice shaped boondi.
  • While adding the batter to the oil,the oil should be hot and the flame needs to be high.Then only the boondi comes out like a ball and raises,then reduce the flame to medium and fry.

Enjoy..............................




snack spiced with black pepper powder is quiet popular in South India Kaara Boondi /Spicy Boondi


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more