- Kadalai Maavu/Besan Flour – 1.5 cup
- Water – as required to make the flour like a batter
- Oil – for frying
- Groundnut/peanuts – a handful
- Curry leaves – a handful
- Salt – for taste
- Chilli powder – 1 tsp ( or as you need for spiciness)
- In a big bowl, add the flour and little water, first and mix well, in order to remove the lumps formed.
- After all lumps removed, add 1 tsp oil and some more water so that, it becomes a batter. (little thinner than idli batter form)
- Now in a kadai, pour enough oil and heat it on medium flame.
- In a Jalli Karandi (laddle with holes), pour 1 to 2 tsp of batter in a tsp and slowly rotate it circular motion, so that the batter gets poured like a small balls.
- Fry them, till ligh golden colour and immediately take them out from oil and filter with a kitchen towel.
- Fry the curry leaves and peanuts and mix them with the boondhi.
- Sprinkle the salt and chilli powder over it and mix well.
- Can be stored for more than a week, if stored in a airtight container.
Sending this to Diwali sweets and snacks by Lavi