What you need
Besan /Chickpea flour: 1 cup
Salt: ¼ teaspoon or to taste
Baking Soda: a pinch
Canola oil: 1 tablespoon to mixing with batter
Water : ¾ cup
Canola oil: use the same oil used to fry the omapodi
How I made
In a bowl, mix besan, salt and cooking soda. Slowly add water and mix to get a lump less batter. The consistency of the batter should be very thin. When you pour a ladle full of batter, it should fall down freely.
Heat oil in a thick bottomed pan and when it become hot, add a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan, but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi. It took about 6 minutes. Remove them with a slotted spoon and drain excess oil in a kitchen towel.
Repeat the process until you finish the entire batter.