Dahi Phulki / Lentil Dumplings In Yoghurt Sauce

I simply love dahi phulki and it is also a favorite recipe in my family. It is a simple yet delicious snack usually made during summer-time. It can be served as an appetizer or side dish to any meal. This is a traditional recipe passed on from my grandmother to my mother and now to me.

Ingredients for phulki:-

• 1 cup white urad dal (skinned black gram dal)
• 1 tsp black pepper
• ¼ tsp red chilli powder
• 1 inch piece of ginger
• pinch of cooking soda
• salt to taste
• oil for frying

Method:-

• Soak urad dal for 4-5 hours in enough water.
• Drain all the water from the dal and grind it along with black pepper and ginger.
• Grind it to a smooth paste using as little water as required.
• Add red chilli powder and cooking soda to the batter and mix well.
• Leave overnight for fermentation. 
• Add salt to the batter and whip it well.
• Heat oil in a wok.
• Drop dollops of the dal batter to the hot oil and fry the phulkis till light golden.
• Remove and keep aside.

For the yogurt Sauce:-

• 2 cups yogurt
• 1 tsp cumin powder
• 1 tsp garlic paste
• ½ tsp red chilli powder
• salt to taste

Method:-

• Whisk yogurt along with cumin powder, garlic paste, red chilli powder,salt and ½ cup water.
• Add the phulki's to this sauce.

Ingredients for tempering:-

• 2 tbsp oil
• 1 tsp cumin seeds
• 3 - 4 cloves of garlic (finely chopped)

Method:-

• Heat oil in a small saucepan.
• Add garlic and cumin seeds.
• Saute till light brown.
• Pour over dahi phulki's and serve.

Notes:-

• If you like the phulki's very soft, you may soak them in salted water for a few seconds and squeeze out the excess water before adding to the yogurt sauce.
• You can add chickpea flour (besan) instead of urad dal for instant phulki's. Make a batter of chickpea flour, salt, little red chilli powder and a pinch of cooking soda. 

Happy Cooking!!

Sending this entry to :- CWS–Urad Dal & Priya's CWS Page and My Bowl of Snack and Dish it Out – Lentils/Legumes and Vegetables and Mission Explore Food: Lentils & CookCookandCook & Thoushaltcook and Spotlight: Beans & Lentil