Take 1 cup of besan flour in a wide bowl. Mix with rice flour if you are using it. Add 1/4 cup of water and make a thick, lump-free paste using a whisk.

Again add 1/4 cup of water and make a smooth batter. Add a pinch of salt and cooking oil. Mix well. Batter should be slightly thinner than bajji batter consistency. Beat the batter vigorously with a whisk for 2-3 minutes to make it smooth. If making colorful boondi, divide into 3 parts and add red and green food color.

Heat oil in a kadai to deep fry the boondi. Dip the back of a spoon in the batter and hold at 10 cm distance from kadai. If the drop rises immediately, oil heat is right. Adjust water if boondi has tails or turns flat.

Hold the slotted ladle about 10 cm above the hot oil. Pour half a ladle of batter. Let the batter fall as drops automatically without spreading or tapping. Cook only required quantity without crowding.

Flip the boondi in oil and cook on medium flame until the sound ceases completely. Wipe the slotted ladle with a cloth or tissue before pouring the next batch.

Deep fry raw peanuts until half done, add broken cashews and curry leaves. Fry till golden and crisp. Drain everything and mix with the colorful boondi.

For South Indian Kara boondi, take half of the boondi mixture, roasted nuts, curry leaves, red chilli powder, hing and salt. Mix well with a ladle.

For North Indian style boondi namkeen, take the remaining boondi mixture, roasted nuts, red chilli powder, dhania powder, cumin powder, amchur powder, chat masala, sugar and salt. Mix well with a ladle. Store in an airtight container once cooled.