I don’t know if this thing needs an introduction, to be very honest. Either way, I was once informed that there are two ways to have this, the summer way and the winter way. In winter, you keep the consistency thick, in summer, you make it very runny. Apparently, it helps stave off dehydration.
I use a mix of soaked boondi and crunchy boondi. In my opinion it givees the raita a lovely texture.
I spiced it only with chaat masala, salt, and sugar. You may wish to add coriander and cumin powder or any other spices. The world is your oyster, knock yourself out.
To learn how to make this rather simple side dish, let’s Go To The Kitchen.