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Nurse Ellen so not a
"This recipe was given to me by a neighbor who often cooks delightful authentic Indian cuisine and was kind enough to share. She describes it as a blend of curd and crispy little golden besan balls and as a very popular variation of the raita and can be eaten with biriyani/pulao or any other gravy dish."
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Ingredients17 m servings 241 cals
Original recipe yields 6 servings
- Mix besan, chili powder, and salt together in a bowl. Add water and stir until a drippy batter forms.
- Heat oil in a skillet over medium-high heat. Place drops of batter into the hot oil using a slotted spoon; fry until golden brown, 2 to 3 minutes. Drain fried boondi on a paper towel-lined plate.
- Combine boondi with yogurt in a bowl. Mix in cumin powder and season with salt. Mix in curry leaves and mustard seed.
Per Serving: 241 calories; 17.4 g fat; 13.9 g carbohydrates; 8.5 g protein; 7 mg cholesterol; 126 mg sodium. Full nutrition