Besan Ki Boondi/Boondi/Homemade Boondi for Raita
Besan ki Boondi is a quick and easy recipe prepared from Gram Flour. Gram Flour is mixed with water to prepare batter. The batter is then used to prepare the Boondi by frying it in oil.
Servings 5 servings
Calories
Equipment
- Spatula with Sieve (Jhar/Kharia/Jhaanjar) or Ladle with Sieve
- Kadai
Ingredients
- 1 cup Gram Flour (Besan)
- 2 teaspoon Vegetable Oil (For preparing batter)
- Oil for frying
- Water as required
Instructions
- Take the Gram Flour in a large bowl.
- Add Water into it and mix it with the help of whisk to prepare the batter.
- Next add Oil into the batter. Keep mixing the Besan so that there are no lumps in it.
- Remember to add Water in batches or else the batter will become thin. In case it becomes thin, then add more Gram Flour to it.
- After preparing the batter, keep it aside for 10 minutes so that it ferments and soak the water properly.
- Now heat Oil in kadai over medium heat.
- To check whether the oil has attained the right temperature for frying, drop small amount of batter into the oil. If it floats, it means it is hot enough to start making the Boondi.
- When the Oil is hot take the ladle (ladle with sieve) and hold it above the kadai with one hand.
- With the help of other hand pour the batter in the ladle. You will see that the batter will automatically fall in the oil in the form of droplets.
- Pour the required amount of batter in the ladle depending upon the size of the kadai.
- Under medium heat, fry the Boondi till they turn light golden in colour and are crisp.
- After frying, take them out from the oil and place over kitchen towel to absorb the excess oil.
- In the same manner prepare Boondi for the remaining batter. The batter consistency should be proper to get round shaped Boondi.
- Allow the Boondi to cool down completely and then store it in air tight container.
- Homemade Besan ki Boondi is ready. Use it to prepare your favourite recipes such as Boondi ka Raita, Boondi ki Namkeen, Boondi ki Kadhi, etc.
Notes
- Gram Flour batter should have proper consistency to make good Boondi. It should have dropping consistency such that on dropping the batter from a height, it falls continuously and does not break its path. Water is the most important part of this recipe to make proper Boondi.
- If the consistency of the batter is too thin then the batter after falling from the spatula will flatten itself and the Boondi obtained after frying will be flat in shape.
- If the consistency is thick then the batter will not fall easily from the spatula in droplets and tails will be formed while dropping which will ultimately give Boondi with tails formed in it. So the consistency of the Gram Flour batter should neither be too thin nor too thick. Proper consistency will give good round shaped Boondi.
- To prepare Boondi, we need spatula with sieve (Jhar/Jharia/Jhaanjhar). The holes of the spatula should neither be too small nor too big. If the holes are of large size then the Boondi size will be bigger. Select the proper size of spatula.
- Boondi should be stored in air tight container only after cooling it completely to keep it crispy for longer period. If it is stored immediately after frying then it will become moist and will loose its crispiness.
- Oil is added to batter to make crispy Boondi.