In a mixing bowl take besan flour, it should be coarse. Now add ghee to it.
Now add 2 drops of orange food color. Use a whisk to mix it well. Now add little water.
Add water little by little to form a thick paste, then add little more water.
And little more food color, the batter should be thinner than dosa batter. It should be freely flowing.
Now take your boondi ladle. This is the setup - Heat a kadai with oil, keep a taller (than the kadai) box without touching the kadai. Place a folded kitchen towel on the box, then keep the boondi ladle rest over it. I have just demonstrated the set up.
Once the oil is hot, pour the batter all over just half or 1 ladle should be good in one batch. Then tap on the cloth so that the batter falls in a sprinkled manner in the oil giving tiny boondis.
Do not cook for more time, when shh sound ceases take it out and drain in tissue paper. Now again, repeat the process until the entire batter finishes. Wipe of the ladle with a cloth every now and then,
Once all the boondis are fried, take a tablespoon of the boondi and just pulse it in mixie once or twice (This step is purely optional), set aside.