Take all the ingredients listed for boondi and mix into a thin batter. Make sure there are no lumps. Let it rest for 30 mins.
When ready to make the boondis, make a temp slotted bowl by piercing the foil bowl with a safety pin.
Heat the Kadai with ghee and oil. When it hot, take bowl directly over the hot oil, quickly pour the batter and shake with your left hand, keep tapping so that the batter falls down.
The batter should be thin and fall freely. You can check if the oil is hot enough by dropping a few drops of batter and when the boondi comes up quickly. Maintain the oil temperature from medium to high depending on when you drop the boondis.
The boondis come up immediately, so stir it a couple of times and remove. Since the boondis are tiny, it gets cooked very quickly.
Drain to a colander for the excess oil to drip. Continue with the rest of the batter and use the entire batch. Keep it aside for 10 mins.