Recipe to make masala kadalai:

• In a wide mixing bowl take raw peanuts.
• Add besan flour and rice flour.
• Now add salt and chilli powder.
• Half a teaspoon of cumin seeds is good for digestion. You can also add hing if you like.
• Crush garlic pods and fine chop the curry leaves and add them both into the bowl. Garlic gives an excellent aroma to this masala kadalai.
• Now mix all the dry ingredients.
• Gradually add water and start making a thick masala coat. Add water slowly in tablespoon such that the masala coats well on each groundnut as shown. Do not use more water while mixing, otherwise, this batter becomes like bajji and will not crispy fried peanuts.
• Heat enough oil for deep frying. Check oil temperature by dropping a pinch of dough and if it rises immediately to the top then we can start frying.
• Drop the masala coated peanuts one by one carefully into the oil. One or two can be stuck together, later after frying, you can separate them. While dropping the coated nuts don't put a bunch of them together, because the middle ones cannot get enough heat to get fried.
• If you are a beginner then you can arrange them separately in a plate as shown for each batch and drop them carefully in the oil.
• Let the kadalai fry for few minutes in medium flame. As we use raw peanuts, it may take at least 5 minutes for each batch. If you use already roasted peanuts, then only the outer layer needs 2 to 3 minutes to become deep brown color.
• When the bubbles settle down and oozing sound stops nice brown color comes.
• Wait until you see color as shown below. If not fully fried the nuts inside would still be chewy instead of crispy.
• Remove from oil and drain the excess oil in kitchen tissue.