Ingredients

• For Kadhi:
• 3 cups - buttermilk (slightly sour)
• 1/2 cup - gramflour (Besan)
• 1/2 tsp - each cumin and mustard seeds
• 3-4 pinches asafetida
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander seed powder
• 1/2 tsp - turmeric powder
• salt to taste
• 1 tbsp - Ghee
• 2 medium Papads
• For Badi:
• 3/4 cup - gram flour (Besan)
• 1 tsp - red chilli powder
• 1/4 tsp - cumin powder
• salt to taste
• 2-3 pinches asafetida
• 15-20 Ajwain seeds

How to Make ChoonBadi

• For Badi:
• Mix all ingredients.
• Add some water to make a thick gooey paste.
• Put 2 cups water to boil in large vessel.
• When boiling starts, pick up a portion of paste in hollow of all fingers joined.
• Drop small teardrop shaped lumps into boiling water, by pushing batter down with thumb.
• Repeat for all batter. Do not wipe container clean.
• Pour buttermilk in this container and mix in all leftover batter on container sides.
• Keep aside. Allow the Badis to boil in water for at least 15 minutes. Add more water if required. Keep aside.
• For Kadhi:
• Mix all dry Masalas and salt in 1/2 cup water. Keep aside.
• Blend flour into buttermilk till smooth. Keep aside.
• Heat ghee in a heavy saucepan.
• Add seeds, asafoetida, allow to splutter.
• Add Masala water, stir and simmer till fat floats on top.
• Spoon out this top fat, keep aside for garnishing.
• Add buttermilk mixture to pan, stir continuously till it boils.
• Add Badis, water and all, stir till boiling resumes.
• Simmer and cook for 7-8 minutes, add more water if too thick.
• Break Papads into one and a quarter squares roughly.
• Separate each and add to Kadhi, stirring simultaneously.
• Boil for a minute more.
• Serve hot with Chappatis or steamed rice.