Bandar laddu

Sieve 250g Chana dal flour into a large mixing bowl. Add 1g Baking soda. Gradually add 150g Water, whisking continuously to form a smooth, lump-free batter of pouring consistency, similar to thin pancake batter. Set aside for 10 minutes.

Heat 180g Ghee in a deep, heavy-bottomed pan or kadai over medium heat until hot but not smoking.

Hold a boondi ladle or a large slotted spoon with small holes over the hot Ghee. Pour a portion of the prepared Chana dal flour batter onto the ladle, allowing small droplets (boondi) to fall into the hot Ghee. Fry the boondi in batches until they are light golden and crisp. Do not overcrowd the pan. Remove the fried boondi with a slotted spoon and drain excess Ghee. Repeat until all the batter is used.