BOONDI VARI DAI
For the Boondi
Gram flour – ½ cup
Oil – for frying
Water – 30ml.
For the Curds
Curds – 2 cups
Salt – ¼ tsp.
Sugar – ¼ tsp.
Cumin Powder – ½ tsp.
Red Chilli Powder – ½ tsp.
Coriander leaves – ½ tblsp.
For making the Boondi, make a batter of the gram flour and water of a thick consistency.
In a kadai, heat the oil for frying. Place a jharan (perforated spoon) on top to the kadai.
Slowly pour the batter on the perforated spoon and let it drip through. When the batter is on the perforated spoon let it drip through on its own. Do not use your hands otherwise the Boondi will not be round in shape.
Remove the perforated spoon and allow the Boondi to fry till it is firm and is yellow in colour.
Immediately transfer the Boondi to a bowl of water. This is done so that the Boondi does not fry any further with the oil retained in it; it is also done so that the excess oil is drained out and the Boondi becomes soft in consistency.
Keep the Boondi in the water for a couple of minutes till it becomes soft.
Remove the water and squeeze out the excess water from the Boondi. While doing so, be careful not to break the Boondhi.
In a separate bowl, whisk the curd and add in all the spices and seasonings.
Add the Boondi and mix thoroughly.
Serve chilled garnished with chopped coriander leaves.