Ingredients:

Besan                               : 1 cup
Chilli pdr                          : 1 tsp
Hing                                 : a pinch
Salt to taste
Oil for frying
Curry leaves                    : 1 sprig
Ground nuts                    : 2 tbsp

Method:


Mix besan with salt. chilli pdr and hing. Add water gradually to make a thin batter. The batter should drip drop by drop when it poured on the jarny(boondi ladle). There should not be any lumps.   If it is too thick then you'll get boondi with tail. If it is too thin then it will fall flat.





Heat oil in kadai and pour one full ladle on the boondi ladle and tap it gently. Drop letss of batter will  fall on the hot oil. Fry it till crispy, and remove it from the oil and repeat the process with the remaining batter.




Add the fried ground nuts and curry leaves to this and mix well. Cool it and store in an airtight container.