Ingredients
Moong lentils flour: 1 cup heaped
Soda by carbonate: 1½ tsp heaped
Water: ½ cup or as required
Salt: 1 tsp
Caster Sugar: 1/2 cup
For dahi phulki masala:
Whole red chilli: 1/2 cup
Cumin seeds: 1/2 cup
Black Salt (kala namak): 2tbsp
Recipy
| 1. For dahi phulki masala: Roast whole chilli and cumin seeds separately on low flame. 2. Now grinding them together granular not powder form. 3. Mix salt in the end. 4. For dahi phulki: In a bowl mix together moong lentils flour, soda and water. 5. Mix very well with hands, keep for 10 minutes. 6. Then heat oil in a wok and drop little balls into oil and fry on slow fire. 7. When slightly brown remove, again put them back to fry on high flame to a golden brown. 8. Remove in a tray and leave them to cool. 9. In another pan add water with salt, put in the fried balls, let them soaked for 1 hour. 10. Then squeezed out water from balls and put directly into yogurt mixture. 11. For yogurt mixture: strain yogurt in a muslin cloth, well and mix with half cup of caster sugar and ¼ tsp salt. 12. Sprinkle dahi phulki masala over and then serve. | |
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