Kara Boondi is a popular snack in Tamil Nadu made mainly using Gram Flour and other spices. It looks tiny, cute balls which is spicy and crunchy. It's a great accompaniment for a hot tea/ coffee. It's one of the easy to make snack and commonly made during Diwali. The Kara Boondi can be enjoyed as such or can be used to prepare Mixture, chat items or Boondi raita.
Kara Boondi is a crispy, crunchy and easy snack. It is very easy to make with the available ingredients in home. One of the favourite dish for kids too. We can eat karaboondi as it is or we can use it as an ingredient to make Mixer / Raita. Crunchy and munch snack perfect for evening along with a cup of hot Coffee / tea.
How to make best tasting Kara Boondi ?
Check the consistency of the dough : Add a drop of batter to a hot oil. The boondi should be in round shape. If the boondi is flat then the batter is thin. If you get a boondi with tail ends then the batter is thick. If the batter is thin, add a teaspoon of gram flour, mix well and check it again. If the batter is thick, a teaspoon of water to adjust the consistency and try again. Try this adjustments till you get a round shaped boondi
Gently pour the batter : When adding the batter to the slotted ladle, let the batter drip by itself in to the hot oil. Don’t need to shake the ladle. If shake harder then we will get the boondi with the tail ends. If required gently tap the ladle for the batter to drop. Also keep the ladle close to the frying pan. If the batter falls from higher distance, then we may not get perfectly round boondi
Cook it in Medium Flame : Once the oil is hot bring it to the medium flame and cook the boondi in medium flame
Clean Slotter Ladle: After every use, wipe off the remaining batter from the ladle. It is much better to wash and wipe the slotted ladle after every batch.
Kara Boondi is a popular snack in Tamil Nadu made mainly using Gram Flour and other spices. It looks tiny, cute balls which is spicy and crunchy. It's a great accompaniment for a hot tea/ coffee. It's one of the easy to make snack and commonly made during Diwali. The Kara Boondi can be enjoyed as such or can be used to prepare Mixture, chat items or Boondi raita.
Seive the gram flour and rice flour and take it in a bowl.
Add salt, red chilli powder and mix well.Add water and mix the flours. The consistency of the flour should be little thin than the bajji flour.
Let's start making Boondi
Clean the boondhi plate and keep it ready. Heat oil in a pan, when the oil is ready for frying, hold the boondhi plate in left hand and take 1/4 cup of the boondhi batter and pour it on the boondhi plate
Gently tap the boondhi plate using the ladle so that the batter drops in the oil evenly.
Fry the Boondhi in the medium flame till it becomes crisp. Take the fried boondhi in strainer to drain excess oil.
Repeat the above steps for the remaining batter.
Tempering
Heat oil in a pan, add cashews and curry leaves and fry till the cashews turn golden brown color.
Add this to the karaboondhi along with salt, red chilli powder and mix well
The yummy karaboondhi is ready to serve.
Video
Notes
Instead of tempering curry leaves, we can deep fry them in hot oil once we finish frying boondi. Also we can deep fry cashews, peanuts and add it to the fried boondi
If you don't have a Boondi ladle, you can also use the conventional ladle that we use in our home (Kan Appai)
Nutritional Info
Nutrition Facts
Kara Boondi | Kara Boondhi Recipe
Amount Per Serving (28 g)
Calories 160Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 110mg5%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method to make Kara Boondi:
Sieve the gram flour and rice flour and take it in a bowl. Add salt, red chilli powder and mix well.Add water and mix the flours. The consistency of the flour should be little thin than the bajji flour.
Clean the boondhi plate and keep it ready. Heat oil in a pan, when the oil is ready for frying, hold the boondhi plate in left hand and take 1/4 cup of the boondhi batter and pour it on the boondhi plate
Gently tap the boondhi plate using the ladle so that the batter drops in the oil evenly.
Fry the Boondhi in the medium flame till it becomes crisp. Take the fried boondhi in strainer to drain excess oil. Repeat the above steps for the remaining batter.
Heat oil in a pan, add cashews and curry leaves and fry till the cashews turn golden brown color.
Add this to the karaboondhi along with salt and red chilli powder and mix well
First main thing is we should not overcrowd the oil with more boondhi. Just add 1 ladle of boondi batter to perforated ladle and if the consistency of batter is perfect, the boondi should drop on its own, if its very think we will get tail ends in boondi and if it is very loose it will be flat and get dissolved sometimes. Do not tap the ladle hard or shake it hard. if you think the boondi is not dropping, gently tap the ladle.
yummy!
Hello Mami,
Thank you for your suggestion about the porridge. Can you please provide me with the recipe for mixture?
Thank you.
Regards,
Annalakshmi.
Where did you get this boondi plate mami? I'm really looking forward to buy it 🙂
The boondhi karandi is available in all kitchen utensil shops in chennai
yummy yummy!!
Pls give tips on how to prevent boondis from sticking together while pouring
First main thing is we should not overcrowd the oil with more boondhi. Just add 1 ladle of boondi batter to perforated ladle and if the consistency of batter is perfect, the boondi should drop on its own, if its very think we will get tail ends in boondi and if it is very loose it will be flat and get dissolved sometimes. Do not tap the ladle hard or shake it hard. if you think the boondi is not dropping, gently tap the ladle.
Came out really good ! just like how we get it in our town . very clear do’s and dont’s Thamks for the recipe
Thanks. Glad to know that you liked the recipe