Curd dishes · Dahi jaa Samaraan
Boondi Vari Dahi
Gram-flour pearls in curd
A cooling, lightly spiced chilled curd dish holding soft fried gram-flour droplets (boondi) that have been softened in water and squeezed. It is served at lunch.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the boondi
For the curds
Method
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Mix the gram flour and water into a thick batter.
Heat oil in a kadai and place a jharan [perforated spoon/skimmer] on top of the kadai.
Slowly pour the batter onto the perforated spoon and let it drip through into the oil by itself. Do not use your hands — otherwise the boondi will not be round.
Remove the spoon and let the boondi fry until firm and yellow.
Transfer the fried boondi into a bowl of water: this stops them frying further, drains out excess oil and softens them.
Leave them in the water for a couple of minutes until soft.
Drain and gently squeeze out the excess water, taking care not to break the boondi.
In a separate bowl, whisk the curds and add all the spices and seasonings.
Add the boondi and mix well.
Serve chilled, garnished with chopped coriander leaves.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served for lunch with Chiblaro.
Recipes mentioned here
Nutrition
EstimatedPer serving
120 kcal
- Protein
- 7 g
- Carbohydrate
- 14 g
- Fat
- 4 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
590 kcal
- Protein
- 33 g
- Carbohydrate
- 68 g
- Fat
- 20 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos