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Dahi Phulki Recipe- Summer Recipes

Soft steamed moong dal phulkis soaked in chilled mint buttermilk. A healthy alternative to dahi vada that is refreshing, flavorful, and perfect for summer.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 3 People
Course: Snack
Cuisine: Indian
Calories: 145
Ingredients Method Notes

Ingredients
  

For the Phulki
  • ½ cup yellow moong dal soaked overnight
  • 1 pinch hing asafoetida
  • 1 inch ginger
  • 2 tbsp curd
  • 2 pinches turmeric powder
  • Salt to taste
  • 1 pinch baking soda
For Soaking
  • Warm water
  • Salt
For Mint Buttermilk
  • 1 handful fresh mint leaves
  • 1 green chili
  • 1 inch ginger optional
  • 1 cup curd
  • 1 cup chilled water
  • 1 tsp roasted cumin powder
  • Salt to taste
  • ½ tsp black salt
For Garnishing
  • Chilli flakes
  • Fresh coriander leaves

Method

  1. Wash the soaked moong dal thoroughly and drain all the water.
  2. Transfer it to a blender jar. Add hing and ginger. Blend into a smooth and fine paste without adding excess water.
  3. Transfer the batter to a mixing bowl. Beat the batter in one direction for about 3–4 minutes.
  4. Once whipped, add curd, turmeric powder, salt, and baking soda.
  5. Mix gently until everything is well combined.
  6. Grease a mini idli plate or steaming tray. Fill each cavity with batter.
  7. Place the tray in a steamer with already boiling water.
  8. Cover and steam for 15 minutes on medium-high heat.
  9. After 15 mins, Insert a knife or toothpick to check if its cooked or not. It should come out clean. Then Allow the phulkis to cool slightly before removing them from the mold.
  10. Prepare the Mint Buttermilk:
  11. Add mint leaves, green chili, and optional ginger to a blender.
  12. Blend into a coarse paste.
  13. Add curd and blend again until smooth. Transfer to a large bowl.
  14. Add chilled water, roasted cumin powder, black salt, and regular salt. Mix well and refrigerate until cold.
  15. Soften the Phulkis:
  16. Take warm water and add a little salt.
  17. Place the steamed phulkis into the water. Let them soak for 5 minutes.
  18. Remove and gently squeeze out excess water using light pressure.
  19. Transfer the softened phulkis into the chilled buttermilk.
  20. Garnish with coriander leaves and chilli flakes.
  21. Serve immediately or chill for 20–30 minutes before serving.

Notes

  • Use chilled curd for best results.
  • Do not over-soak the phulkis in water.
  • Adjust water quantity for desired buttermilk consistency.
  • Serve cold for maximum freshness.