Monday, 25 March 2013

Khara Bhoondi

Khara Bhoondi is another very simple to make snack variety. That too bhoondi with dahi (curd) or bhoondi with rasam is very delicious.

Gram flour (besan) - 250 grams
Rice flour - 25 grams
Red Chilly powder - 20 grams
Oil - for frying
Salt - to taste
Curry leaves - few


  • 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.
  • Clean the bhoondi plate (the bhoondi plate is a very big laddle with lots of small holes in it.) 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 bhoondi batter and pour it on the bhoondi plate.
  • Gently tap the bhoondi plate using the ladle so that the batter drops in the oil evenly.
  • Fry the Bhoondi in the medium flame till it becomes crisp. 
  • Take the fried bhoondi in strainer to drain excess oil. Repeat the above steps for the remaining batter.
  • At the end in the same oil fry some curry leaves and add it to the khara bhoondi.

Yummy Khara Bhoondi is ready. We can also add some fried cashewnuts to make the bhoondi more interesting.

Friday, 22 March 2013

Khara Omapodi

Omapodi is an easy to make snack. I generally love the khara version with chilly powder. We can also make this without chilly powder. Over to the recipe now. We include omam (ajwain) in making this snack. I guess hence it got the name omapodi.


Besan (Chickpea Flour) - 250 grams
Rice Flour  - 20 grams
Ajwain powdered  - 10 grams
Butter - 25 grams
Chilly powder - 20 grams
Salt -  to taste


  • Mix besan, salt, chilly powder, ajwain and butter in a bowl.
  • Add little by little water and mix well to make dough like chapathi.
  • Make a small out of this dough and put it in the press and mould (nazhi) with the correct chip.    
  •  Note: we use the chip with small holes (the one which is used to make idiappam) here.
  • Heat oil in a kadai. Check the heat by dropping a pinch of the dough. It should raise immediately.
  • Press down the dough in the oil.
  • Cook till it is slightly brown. Drain and transfer to a bowl. 
  • Repeat the procedure for the rest of the dough.
  • Add little fried curry leaves to make the omapodi more interesting.

Khara Omapodi is ready!!! Serve with hot tea!!!!