A protein rich Quinoa Kara Boondi! This was my long time wish list to making Murukku or Boondi by Quinoa. Nowadays, when people started incorporate quinoa into their regular diet why not for snack too 😎 Am a big fan of Quinoa, and often I use this delicious millet. My plan was making murukku but, when I mixed it the water got excessed! Since I did not want to add any other ingredients, it turned out to Boondi 😂 It was good that it turned out well and delicious. My quinoa love growing more 😁 Adding fried peanuts with this boondi gave an extra crispy and trust me it is very yummy than our regular boondi.
INGREDIENTS:
Quinoa - 1 cup
Besan flour - 1/2 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Peanuts - 1/2 cup
Curry leaves - few
Oil - for frying
Salt - as needed
HOW TO MAKE:
Soak quinoa for 3 to 4 hours and make a fine paste by adding little water.
Pour it in a bowl and add besan flour, red chilli powder, turmeric powder, asafoetida and needed salt. Mix well by adding water little by little and make it like dosa batter consistency.
Heat oil in a kadai and when the oil is hot enough, take a boondi ladle and pour a little batter on the top of it. Tap gently and the tiny balls of the batter fall into the oil as shown in the picture. Do not over crowd the boondis and make little by little. (Over crowd boondi will start stick together)
Fry the boondis till golden brown. Drain the excess oil on the paper towel. Once done with all the batter, in the same oil fry curry leaves and peanuts. Add fried peanuts and curry leaves with fried boondis. Allow to cooled down and store in an airtight container.
TIPS:
Fried cashews, almonds can be added.
Fried poha can be added too.
The batter consistency should be like dosa batter, running consistency makes the batter fall easily and gets more crowded. Correct consistency give best results to make perfect tiny balls.
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