In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda. Add ½ cup water and mix well with a whisk.
Add another 3 tbsp water one after the other, whisk and check the consistency of the batter. The batter should be flowing freely and slightly thick. It should not be runny.
Add in the food color if adding and whisk once again. I used Lemon Yellow color.
Close the bowl and keep it aside for 15 mins.after 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let’s start preparing boondi.
Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the boondi once it's deep-fried.
Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.
Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
Once the batter is poured, Remove the ladle Wash it and wipe it clean to use for the next batch.
The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and strain the oil completely using paper towels.
Now repeat the same process for the remaining batter.