Dahi Phulkian

Ingredients:

For Dahi Phulki:

Yellow (Moong) lentils flour 1 cup (heaped)
Soda by carbonate 1, ½ tsp (heaped)
Water ½ cup or as required
Salt 1 tsp
For Dahi Phulki Masala:
Whole red chilli 1/2 cup
Cumin seeds 1/2 cup
Rock salt (kala namak) 1 tbsp
For Yogurt Mixture:
Yogurt 1 kg
Caster sugar 1/2 cup
Salt 1/4 tsp

Cooking Directions

For Dahi Phulki Masala:

Roast whole chilli and cumin seeds separately on low flame.

Now grinding them together granular not powder form.

Mix salt in the end.

For Dahi Phulki:

In a bowl mix together moong lentils flour, soda and water.

Mix very well with hands, keep for 10 minutes.

Then heat oil in a wok and drop little balls into oil and fry on slow fire.

When slightly brown remove, again put them back to fry on high flame to a golden brown.

Remove in a tray and leave them to cool.

In another pan add water with salt, put in the fried balls, let them soaked for 1 hour.

Then squeezed out water from balls and put directly into yogurt mixture.

For Yogurt Mixture:

Strain yogurt in a muslin cloth, well and mix with half cup of caster sugar and ¼ tsp salt.

Sprinkle dahi phulki masala over and then serve.