In a large bowl, combine gram flour, rice flour, turmeric powder, red chilli powder, asafoetida, baking soda and salt.

Mix well. Then add water as required to make a thick batter like dosa batter. (I added first 1/2 cup water then 1 to 2 Tbsp of water.) The batter should be medium thick pouring consistency without any lumps. Set aside for at least 15 minutes.

Heat oil over medium heat for deep fry in a Kadai. When the oil is hot enough, then pour batter through small holes of perforated spoon. Pour 2 or 3 Tbsp at a time. Batter drops will fall into the oil through holes of perforated spoon.

Deep fry until golden and crispy. Do not fry until brown. Using another perforated spoon, remove the Boondi from the oil.

Drain excess oil by tapping perforated spoon and spread on absorbent paper.
Wash and clean the perforated spoon each time you pour the batter in the oil.
Or boondi won't be round.

Sprinkle chaat masala on it while serving the Boondi.

You can also store the remaining boondi in a glass jar and use it later.