Karaboondhi | How to make karaboondi for Mixture

‘Karaboondhi’ (காராபூந்தி) is one of my favorite snacks. When I was young Appa (my father) used to work in Villupuram. Its a very small town near Chennai. There was one famous restaurant called _Archana Hotels. _He used to get this snack from that place. That was the best ‘Karaboondhi’ I have ever tasted. They usually add fried garlic, peanuts,curry leaves along with boondhi. Since I am preparing it during diwali festival I avoid garlic. Also the traditional ladle that is used to prepare Boondhi is called ‘Jalli Karandi/Jaarni'(ஜல்லி கரண்டி). The below picture is for reference

That’s how my GrandMom and Mom refer to it. I don’t have that traditional ladle with me now hence using the normal perforated ladle. It is time consuming and you need patience 🙂 Try to get hold of that dedicated ladle if possible in order to save time. The following measurement makes around 400gms of Boondhi. All you need to take care is the consistency of the batter. If it is too thin then the boondhis will be flat. If it is too thick they will be a bit hard. So while adding water add little by little.

Print Recipe

Karaboondhi | How to make karaboondi for Mixture

'Karaboondhi' (காராபூந்தி) is one of my favorite snacks. Tastes so good with Curd Rice, Sambar Rice. It is made from Gram Flour & Rice Flour

Cuisine

tamil

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 cup besan கடலை மாவு
• 1/4 cup rice flour
• 1/4 tbsp Hing
• 1/2 tbsp salt
• 1/2 tsp turmeric
• 1/2 tsp Chilli Powder
• Oil for Frying
• 10 Cashewnuts
• Few curry leaves
• 10 Peanuts optional

Cuisine tamil Prep Time 20 minutes Cook Time 20 minutes Servings Ingredients 1 cup besan கடலை மாவு 1/4 cup rice flour 1/4 tbsp Hing 1/2 tbsp salt 1/2 tsp turmeric 1/2 tsp Chilli Powder Oil for Frying 10 Cashewnuts Few curry leaves 10 Peanuts optional

Instructions

1. In a bowl mix flours,salt,turmeric,chilli powder and hing together.Add water until it forms a smooth batter.
2. For the above measurement you will need about less than 1 cup of water. Add extra water if required.

   
3. Use a wire whisk and make sure there are no lumps formed.
4. Then heat oil in a kadai and start pouring the batter as seen in the below picture.
5. The consistency of the batter is really important.
6. Let it pour off directly to the oil.

   
7. Once they turn golden brown, remove from oil. Drain excess oil.
8. Heat oil in a non stick tadka pan and add peanuts,cashewnuts,curry leaves and some hing.

   
9. Let them fry until golden brown and then add them to boondhi.
10. Mix them together and serve.