‘Karaboondhi’ (காராபூந்தி) is one of my favorite snacks. When I was young Appa (my father) used to work in Villupuram. Its a very small town near Chennai. There was one famous restaurant called _Archana Hotels. _He used to get this snack from that place. That was the best ‘Karaboondhi’ I have ever tasted. They usually add fried garlic, peanuts,curry leaves along with boondhi. Since I am preparing it during diwali festival I avoid garlic. Also the traditional ladle that is used to prepare Boondhi is called ‘Jalli Karandi/Jaarni'(ஜல்லி கரண்டி). The below picture is for reference
That’s how my GrandMom and Mom refer to it. I don’t have that traditional ladle with me now hence using the normal perforated ladle. It is time consuming and you need patience 🙂 Try to get hold of that dedicated ladle if possible in order to save time. The following measurement makes around 400gms of Boondhi. All you need to take care is the consistency of the batter. If it is too thin then the boondhis will be flat. If it is too thick they will be a bit hard. So while adding water add little by little.