Boondi Raita

Name: Boondi Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.5 cup crispy boondi; 1 cup warm water; 1.5 cups whole milk plain yogurt; 0.5 tsp roasted cumin powder; 0.25 tsp black salt; 0.25 tsp red chili powder; 2 tbsp fresh cilantro, chopped

A refreshing Indian side dish made with spiced whisked yogurt and tender chickpea flour droplets. It offers a cooling balance to spicy main dishes.

10 minEasyServes 4140 cal/serving

IndianSideNo-CookVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

0.5 cup crispy boondi
1 cup warm water
1.5 cups whole milk plain yogurt
0.5 tsp roasted cumin powder
0.25 tsp black salt
0.25 tsp red chili powder
2 tbsp fresh cilantro, chopped

Instructions

1

Soak 0.5 cup crispy boondi in 1 cup warm water for 5 minutes to soften, then drain thoroughly.
2

In a medium bowl, whisk 1.5 cups whole milk plain yogurt until smooth.
3

Stir in 0.5 tsp roasted cumin powder, 0.25 tsp black salt, and 0.25 tsp red chili powder.
4

Fold the drained boondi and 2 tbsp chopped fresh cilantro into the yogurt.
5

Chill in the refrigerator for 15 minutes before serving.

Questions

Can I make Boondi Raita dairy-free?

Yes. The dairy in this entry is 1.5 cups whole milk plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Boondi Raita keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Boondi Raita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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