In a bowl take besan flour, rice flour, salt, turmeric powder and mix well with your hands.
Add water little by little and mix well without any lumps.
The batter should neither be too thin nor be too thick. It should be in bajji batter consistency.
When the batter is in right consistency, we get the perfect round shaped boondhis.
Heat the oil in a wide pan. Drop batter to check if the oil is hot. If it raises immediately, then the oil is ready.
Take three types of ladle, one with big holes to make boondhi, one with small holes to remove the fried boondhis from the oil and a small ladle to spread the batter while making boondhi.
Take batter in small ladle and pour it over the ladle with hole holding it just above the oil and spread it. Round shaped boondhis will be formed.
Wipe the backside of the ladle and keep it aside.
Fry the boondhis in medium flame until the sizzling sound stops. Remove it from the oil and drain it on the tissue paper.
In the last batch of the batter I added a drop of green colour to make green boondhi.
In the same way make boondhi, fry and remove it from the oil.
Boondhi is ready.