Ingredients
- 2 tbsp peeli rai (yellow mustard seeds) – powdered (rai used in pickles)
- 3 glasses water
- 2 tsp salt
- 1 tsp red chilli powder
- 1 tbsp besan ki boondi (dahi boondi)
Instructions
- Boil water in a pan. Remove from fire.
- Add powdered rai, salt haldi & red chilli powder.
- Keep it aside for 4 days in an earthenware pot (matka) to sour.
- Serve over crushed ice, garnished with 4-5 balls of dahi boondi.