Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.