Take some oil for deep frying and heat it until it reaches med-high heat. Sift the Besan well. Any leftover clumped up flour can be pressed to make it fine and sifted right in along with the rest of the flour.
Repeat for the rice flour.
Add rest of the ingredients until well combined.
Add water little by little to make
a thick yet flowy batter.
Make sure to start with a thick batter in the beginning. We will add in more if needed soon enough once we do the oil test below.
Add a tbsp of hot oil to the batter and stir some more until well combined. My mom insists it helps to provide crispiness to the boondi(s) as well helping the batter have a smooth texture enabling an easier cooking process.
Let's do the oil test. Dip one end of a spoon to the batter and drop it to the hot oil at a 5-6 inch distance from top. If the batter takes a long time to drop (not instant) and forms a spherical with a tail (instead of a perfect round) once fried, the batter is too thick. Add a little more water to thin it. You know it's perfect when the boondis are light and spherical in shape when fried.
Place a boondi maker (which is nothing but a ladle with lots of perforated holes) above the deep fryer. Pour a ladle of batter to the boondi maker.
You will find the batter dripping at a steady pace into the oil.
You can move the ladle in a circular motion to help the batter ease down the oil.
You can also tap the boondi maker instead. Make sure you do not add excess batter to the oil to avoid the oil from bubbling up and down the sides of the pan. Just add enough to accommodate the size of your deep fryer.
Fry until the oil stops sizzling around the boondi
and it turns golden red color.
Remove and drain on a paper towel.
My mom insists on cleaning out the bottom of the perforated ladle (just a wipe with your hand works) before you do the next set to ensure proper boondi. Repeat for the remaining batter.
Roast the cashews in another pan in some ghee/oil (or even dry roast). Set aside.
Repeat likewise for the curry leaves and crush it with your hands.
Now add them to the boondi. Mix until combined.