Ragi kara boondi recipe, Finger millet kara boondi

Ragi Kara boondi/ Finger Millet kara boondi is a spicy, crunchy and yummy deep fried snack made during festivals like Diwali or even served as tea time snack. This kara boondi is prepared with ragi flour/ finger millet flour, besan/ gram flour acting as key ingredient and adding chilli powder, peanuts, cashews and curry leaves for enhanced taste. I usually make kara boondi at home as they are much tastier, fresh and healthier than store bought ones, but this time wished to make it with little twist and I must say it was such a wise decision as it tasted super yum and perfect.
finger millet kara boondi

Don’t judge the snack by its color guys it tastes so yum even Ragi dislikers will love it!! Kara boondi is easy to make but the key lies in making perfect batter. Once you get the batter right your kara boondi will taste amazing. I have added few notes below the making to make it more easy for beginners. Did you guys check my yesterday’s blog not yet here is another millet snack recipe for you guys Kodo millet sev/ Varagu omapodi. Let’s get to the making of Ragi Kara boondi!

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Ragi kara boondi recipe, Finger millet kara boondi

2022-10-20 22:59:39

Serves 4

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. Ragi flour / Finger millet flour– ½ cup
2. Besan Flour - ½ cup
3. Rice Flour – 2 tbsp
4. Red chilli powder – ¼ to ½ tsp (for batter)
5. Red chilli powder – ¼ to ½ tsp (for garnish)
6. Salt - to taste
7. Baking soda – a pinch
8. Peanuts – 2 tbsp
9. Cashews – 1 tsp
10. Curry leaves - a sprig
11. Oil – for deep frying

Note

* 1 cup = 235 ml

Instructions

Heat oil in a frying pan. Meanwhile, In a bowl add Ragi flour/ Finger millet besan, rice flour, red chili powder, hing and salt. Mix well, and add water gradually to achieve kara boondi batter. The batter should be in flowing consistency. The batter should be mixed well without forming any lumps.
If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately.
Now take the boondi ladle ( Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi.
Now cook them in medium flame by flipping them gently. When the boondi gets crispy remove from oil and transfer it to a plate with paper towel.Repeat the the process till you finish the entire batter.
Now in the same oil fry peanuts and cashews until golden brown and transfer it to a plate with paper towel. Then fry curry leaves crispy in the same oil and transfer it to a plate with paper towel.
Now in s wide bowl add the fried boondi, fried peanuts, fried cashew, fried curry leaves, pinch of salt and red chili powder. Mix everything well. Now our tasty Ragi boondi is ready to be relished. Store it in a air tight container and it shall stay good for 3 weeks.

Notes

Add water gradually to form flowing consistency batter. Proper batter yields round boondi without tails.
Make sure your oil is at perfect temperature before making actual boondi pour a drop of batter in the oil, if it comes up immediately the oil temperature is perfect.
Pour batter in the boondi ladle and spread the batter with a spoon for free falling of boondi. Tapping the boondi ladle will result flat boondi.
Fry them in medium flame until crispy without turning them brown as it will alter the taste of boondi.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Ragi kara boondi with step by step images

Heat oil in a frying pan. Meanwhile, In a bowl add Ragi flour/ Finger millet besan, rice flour, red chili powder, hing and salt. Mix well, and add water gradually to achieve kara boondi batter.
The batter should be in flowing consistency. The batter should be mixed well without forming any lumps. If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan or ragi flour adequately. Now take the boondi ladle ( Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi. The oil should be just hot and kept in medium flame.
Now cook them in medium flame by flipping them gently. When the boondi gets crispy remove from oil and transfer it to a plate with paper towel. Repeat the the process till you finish the entire batter. Now in the same oil fry peanuts and cashews until golden brown and transfer it to a plate with paper towel. Then fry curry leaves crispy in the same oil and transfer it to a plate with paper towel.
Now in a wide bowl add the fried boondi, fried peanuts, fried cashew, fried curry leaves, pinch of salt and red chili powder. Mix everything well. Now our tasty Ragi boondi is ready to be relished. Store it in an air tight container and it shall stay good for 3 weeks.

Notes

Add water gradually to form flowing consistency batter. Proper batter yields round boondi without tails.
Make sure your oil is at perfect temperature before making actual boondi pour a drop of batter in the oil, if it comes up immediately the oil temperature is perfect.
Pour batter in the boondi ladle and spread the batter with a spoon for free falling of boondi. Tapping the boondi ladle will result flat boondi.
Fry them in medium flame until crispy without turning them brown as it will alter the taste of boondi.