Heat oil in a heavy-bottomed deep wide pan at medium flame
Boondi batter
Take besan flour, rice flour, baking soda, turmeric powder, red chilli powder, salt, asafoetida, oil, and 1/2 cup of water to a wide mixing bowl
whisk well to form a smooth lump free batter
Add extra water (around 2-3 tbsp) and make a smooth thick pouring consistency batter
Check oil temperature
Drop little boondi in hot oil
Too hot oil - boondi turns dark (burn)
Not hot enough - sink to the bottom of the pan soon after dropping
Right Oil Temperature - boondi float
Fry topping
Firstly fry curry leaves till they turn crispy and keep aside
Add cashews and fry them till they turn golden brown and keep aside
Finally, add peanuts and fry till they turn golden brown and keep aside
Check Batter consistency - boondi shape and texture
Take boondi ladle or any perforated ladle and add a ladle full of batter, tap the boondi ladle gently or lightly swirl the batter with a ladle
Tail attached boondhi - the batter is too thick, add little water, mix well and adjust
Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried little soft on the inside - Right Boondi Shape & Texture
Fry boondi
Always keep the boondi ladle or any perforated ladle a few inches away from the pan
Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches
Flip in between for even frying
Fry till bubbles subside. transfer to an oil filter/colander