• 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

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.

by Pak101.com (few years ago!) / 1064 views