Ingredients
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1 Cup For the Phulki - Yellow moong dal (soaked for 2 hours)
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1/4 cup water
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1 small piece GingerFinely chopped
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3 Green chilieschopped
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Fresh coriander leaveschopped
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1 tsp Cumin seeds
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a pinch Hing (Asafoetida)
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1/2 tsp Turmeric Powder
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Salt
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1/2 tsp Fruit salt(ENO) or 2 hours for natural fermentation
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Fortune Kapasia oilfor deep frying
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2 cups For the Dahi & Tadka - Chilled Curd
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1.5 tsp Black Salt
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1/2 cup Water
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2 tsp Oil
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1 tsp Cumin seeds
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2 / 3 Red chillies
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Curry Leaves
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coriander for garnish
About
Eat the peak summer heat with the ultimate refreshing snack—Dahi Phulki! The secret to perfect, long-lasting Phulkis is frying them in Fortune Kapasia (Cottonseed) Oil. Not only does it give them a beautiful golden crunch, but it also ensures they stay fresh for a long time, so you can fry a big batch and store them away. Just soak these crispy delights in a chilled, tadka-style dahi and you have a cooling treat that promises to make your summer much more enjoyable. Refreshing, light, and absolutely delicious!
Steps
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1
Done
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Prepare the Phulki: Blend the soaked moong dal with 1/4 cup water until smooth. Stir in the ginger, green chillies, coriander, cumin seeds, hing, turmeric, and salt. |
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2
Done
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Ferment or Aerate: Let the batter sit for 2 hours for natural fermentation, or mix in the ENO fruit salt for an instant lift. |
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3
Done
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3. Fry: Heat the oil and deep-fry small portions of the batter until they turn a beautiful golden brown. Remove and set aside. |
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4
Done
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Prepare the Dahi: In a bowl, beat the chilled curd with black salt until smooth. Add 1/2 cup water to adjust the consistency. |
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5
Done
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Add the Tadka: Heat 2 tsp oil in a small pan. Add cumin seeds, dry red chillies, and curry leaves. Once they sizzle, pour this tempering directly into the chilled dahi and mix. |
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6
Done
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6. Drop the prepared phulkis into the tempered dahi. Garnish with fresh coriander and serve chilled. |
