Lentil Dumplings in Yogurt

This traditional Indian dahi phulki brings together the delicate flavor of lentil dumplings with cooling yogurt for a perfect balance of textures and tastes. The crispy phulkis soften in the yogurt, creating a comforting dish that works as both a side and a refreshing snack during warm weather.

I first experienced dahi phulki at my neighbor's Diwali celebration and was instantly captivated by its complex flavors. The contrast between the soft dumplings and creamy yogurt became my gateway to exploring more regional Indian dishes beyond the standard restaurant fare.

Ingredients

• For the Phulki (Lentil Dumplings) 1 cup urad dal (split black gram) soaked 4 to 5 hours for proper softening and easier blending
• ½ teaspoon salt enhances the natural flavor of the lentils
• ½ teaspoon cumin seeds adds earthy warmth to the dumplings
• Pinch of asafoetida (hing) provides that authentic Indian flavor foundation
• Oil for deep frying choose a neutral oil with high smoke point for best results

• For the Yogurt Base 2 cups plain yogurt (dahi) use full fat for richness and creamier texture
• ½ cup water adjusts consistency without diluting flavor too much
• Salt to taste balances the tanginess of yogurt
• ½ teaspoon sugar optional but helps round out flavors and cut acidity

• For Garnish 1 teaspoon roasted cumin seeds toasting enhances the aromatic qualities
• 2 to 3 dried red chilies for visual appeal and gentle heat infusion
• 2 tablespoons chopped fresh coriander adds brightness and color contrast
• 1 tablespoon oil or ghee ghee provides more authentic flavor if available
• Pinch of red chili powder for color and mild heat

Step-by-Step Instructions

Prepare the Lentil Batter:

Drain the soaked urad dal thoroughly after its 4 to 5 hour soak. Transfer to a blender and process into a smooth paste, adding only minimal water to facilitate blending. The batter should be thick but dropping consistency. Incorporate salt, cumin seeds, and asafoetida, then whisk vigorously for about 2 minutes to incorporate air into the mixture, which helps the phulkis become light and fluffy.

Fry the Phulkis:

Heat oil in a deep pan to 350°F or test by dropping a small amount of batter which should rise to the surface immediately but not brown too quickly. Use a tablespoon to carefully drop small portions of batter into the hot oil. Avoid overcrowding as the phulkis need space to expand. Fry until they puff up and turn golden brown on all sides, about 3 to 4 minutes. Remove with a slotted spoon and place on paper towels to absorb excess oil.

Soak and Soften:

Fill a bowl with warm water and gently place the fried phulkis in it. Let them soak for 10 minutes, during which they will absorb moisture and soften. After soaking, carefully pick each phulki and lightly squeeze between your palms to remove excess water. Be gentle to maintain their shape and integrity. Place in a serving bowl.

Create the Yogurt Base:

In a mixing bowl, whisk the yogurt until completely smooth with no lumps. Gradually add water while whisking to achieve a pourable but still creamy consistency. Add salt and sugar if using, then whisk again to fully incorporate all ingredients. The yogurt should coat the back of a spoon but still flow easily.

Assemble the Dish:

Arrange the softened phulkis in a glass serving bowl, spacing them evenly. Pour the prepared yogurt mixture over the phulkis, ensuring they are completely covered. Gently press them down if needed so they absorb some of the yogurt.

Prepare the Tempering:

Heat oil or ghee in a small tempering pan or ladle until it shimmers. Add the cumin seeds and wait until they crackle, about 30 seconds. Add the dried red chilies and cook for another 15 seconds until they darken slightly but do not burn. Immediately drizzle this aromatic oil with spices over the yogurt mixture in a circular motion to distribute the flavors.

Final Garnishing:

Sprinkle fresh chopped coriander leaves over the surface. Add a delicate pinch of red chili powder for color contrast and a subtle heat. For visual appeal, arrange a few extra coriander leaves in the center.

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The asafoetida (hing) is my secret weapon in this recipe. Though it has a pungent smell when raw, it transforms during cooking into an allium like flavor that anchors the dish. My grandmother always said a dish without hing is like a song without rhythm, and this particular recipe proves her wisdom with every bite.

Making Ahead and Storage

Dahi phulki components can be prepared separately up to 24 hours before serving. Store the fried and soaked phulkis in an airtight container in the refrigerator, but keep them separate from the yogurt until serving time. The yogurt mixture can also be prepared ahead and refrigerated. For best results, do the final assembly and tempering just before serving. Leftover dahi phulki will keep for up to 2 days in the refrigerator, though the phulkis will continue to soften and may lose some texture over time.

Regional Variations

This versatile dish appears in many regional Indian cuisines under different names. In Gujarat, a sweeter version called dahi vada includes more sugar and sometimes fruit in the yogurt. In the eastern regions, mustard oil might replace regular oil in the tempering, adding a distinctive pungent flavor. Some South Indian adaptations incorporate curry leaves and mustard seeds in the tempering. Exploring these regional differences offers a fascinating glimpse into India's diverse culinary landscape while maintaining the dish's essential character.

Serving Suggestions

Dahi phulki shines as part of a larger Indian meal, particularly alongside spicy main dishes where its cooling properties provide welcome relief. Serve it with biryani or a fiery curry to balance the meal. It also makes an excellent light lunch when paired with a simple vegetable side or flatbread. For a beautiful presentation, serve in individual portions in small bowls, with the tempering added just before bringing to the table to maximize visual and aromatic impact. In summer, consider serving it extra cold as a refreshing appetizer.

Recipe FAQs

→ Can I make Dahi Phulki in advance?

Yes, you can prepare the phulki dumplings up to a day ahead, but it's best to assemble with yogurt only 1-2 hours before serving. This prevents the dumplings from becoming too soggy while maintaining the dish's refreshing quality.

→ What can I substitute for urad dal?

While traditional Dahi Phulki uses urad dal for its unique texture, you can substitute with a mixture of moong dal (yellow split mung beans) and chana dal (split chickpeas) in a 3:1 ratio. The texture will differ slightly but will still yield delicious results.

→ Is Dahi Phulki served hot or cold?

Dahi Phulki is traditionally served cold after chilling for about 30 minutes. This allows the flavors to meld together and makes for a refreshing dish, especially during warmer weather.

→ How do I prevent the phulkis from becoming too soggy?

To prevent excessive sogginess, be sure to gently squeeze out excess water after soaking the fried phulkis. Also, if serving later, consider keeping the fried phulkis and yogurt mixture separate until shortly before serving time.

→ What dishes pair well with Dahi Phulki?

Dahi Phulki works wonderfully as part of a larger Indian meal. It pairs nicely with spicy main dishes like biryani or curry, acting as a cooling counterpoint. It's also excellent served alongside crispy pakoras or samosas as part of a chaat (snack) platter.

→ Can I make this dish vegan?

Yes, you can make a vegan version by substituting the yogurt with plant-based yogurt made from coconut, almond, or soy. Use coconut oil instead of ghee for the tempering to maintain the authentic flavor profile while keeping it completely plant-based.