Traditional Indian Dahi Phulki (Printable Version)

Soft lentil dumplings soaked in creamy yogurt, garnished with aromatic tempered spices and fresh coriander.

# What You'll Need:

→ For the Phulki (Lentil Dumplings)

01 - 1 cup urad dal (split black gram), soaked 4–5 hours
02 - ½ teaspoon salt
03 - ½ teaspoon cumin seeds
04 - Pinch of asafoetida (hing)
05 - Oil for deep frying

→ For the Yogurt Base

06 - 2 cups plain yogurt (dahi), whisked
07 - ½ cup water (to thin slightly)
08 - Salt to taste
09 - ½ teaspoon sugar (optional)

→ For Garnish

10 - 1 teaspoon roasted cumin seeds
11 - 2–3 dried red chilies
12 - 2 tablespoons chopped fresh coriander
13 - 1 tablespoon oil or ghee (for tempering)
14 - Pinch of red chili powder

# Steps To Follow:

01 - Drain the soaked urad dal and blend into a smooth batter using minimal water. Incorporate salt, cumin seeds, and asafoetida. Whisk the mixture to incorporate some air and create a light texture.
02 - Heat oil in a deep pan to 180°C. Drop spoonfuls of batter into the hot oil. Fry until golden brown and puffed. Remove and drain on paper towels to absorb excess oil.
03 - Soak the fried phulkis in warm water for 10 minutes. Gently squeeze out excess water, taking care not to break the dumplings.
04 - In a mixing bowl, whisk together yogurt, water, salt, and sugar (if using) until smooth and well combined. Adjust consistency to achieve a pourable but creamy texture.
05 - Arrange the soaked phulkis in a glass serving bowl. Pour the prepared yogurt mixture over the dumplings, ensuring they are fully covered.
06 - Heat ghee or oil in a small pan. Add cumin seeds and dried red chilies, cooking until fragrant and the spices release their aroma. Carefully drizzle this tempered oil over the yogurt mixture.
07 - Sprinkle fresh coriander and a pinch of red chili powder over the dish for color and flavor.
08 - Refrigerate for 30 minutes before serving to allow flavors to meld. Serve cold as a refreshing side dish or snack.

# Notes and Tips:

01 - This dish is best prepared a few hours before serving to allow the phulkis to absorb the yogurt flavors.
02 - For a tangier version, use slightly sour yogurt.

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