Combine both the flour in a bowl. Add salt, baking soda, asafoetida, and red chili powder to this.

Pour 2 tbsp of hot oil into the flour mixture.

Add water to this to make this into a dosa batter consistency.

While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of the besan.

Heat oil in a kadai for deep frying.

To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.

If this forms a nice round ball then the consistency is perfect, else it gives a tail you need to add a little extra water. Add 1 tblsp and check again.

If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.

Now the batter is ready for boondis.

You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from the oil.

Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.

Fry till the oil sound subsides. Then only we can get crispy boondis.

Take out from oil and drain it in a kitchen towel.

Repeat this for the rest of the batter.

Wipe off the ladle whenever you pour the batter.

When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.

Mix well.

Transfer it to an airtight container.

Will post the mixture recipe soon. For more tips on making boondi visit my post on boondi ladoo.