3/4 Cup rice flour
1 1/3 - 1 1/2 cups water
1 tsp chilli powder
1 tsp cumin powder
1 tsp salt
1 pinch baking powder
Oil for frying
few curry leaves
Sift the flours with baking soda. Add the rest of the ingredients except curry leaves. Mix with water. Heat oil on medium heat. Hold the strainer or spoon with holes above the oil in the skillet. Take a large spoon full of mixture and pour into the small holed spoon and spread gently. Small portions of the dough drops into the oil to make round droplets of boondi. Remove the spoon from above the oil as soon as the skillet is 3/4th full of boondi. Stir and fry until golden brown. Drain in a slotted spoon and remove. Prepare all the dough in the same manner. Be sure to stir gently with the spoon and not fast to avoid the boondi from falling in clusters instead of small droplets. Fry curry leaves in little oil, then smash leaves and mix with boondi.
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