Dahi Phulki Recipe | Learn how to make Dahi Phulki with stepwise Video Instructions | Besan Ke Dahi Vade Recipe
Dahi Phulki traditional yogurt based preparation with deep fried gram flour(besan) dumplings topped with chutneys.
A quick and under 30 mins, no fuss recipe with gram flour fritters and yogurt. No pre soaking of lentils, no grinder of batter. A delicious dish which you can make on special occasions or when unannounced guests arrive.
Ramadan and Summer Special Dahi Phulki Recipe from the state of Uttar Pradesh and Delhi.
What is Dahi Phulki
Dahi Phulki is popular in Western U.P and is especially made during the summers or Holy month of Ramadan. It is popular in both the Hindu and Muslim households.
An easy, delicious, Gluten-free and vegan-friendly recipe which is a crowd pleaser and even the kids love this.
Not only for summers you can make it even in winters if you want to save time on making Dahi Vade or somehow the Urad dal doesn't suits you.
Looking at the pictures you might think that it is Dahi Vada or Dahi Bhalle. But it is totally different dish only similarity is that the dumplings are soaked in spiced yogurt.
How is Dahi Phulki is different from Dahi Vada
It can be called a closer cousin of the more popular Dahi Vada or Bhalle but a lighter version. My dadi(grandmother) used to make it sometimes. Since Dahi Bhalla are made with Urad dal which gets heavier o stomach especially, consuming it many may get upset stomach especially during harsh North Indian summers.
Phulki means light in local hindi dialect in North India, and these are very light and airy dumplings in spite of being fried. It is due the method of preparing the batter. The gram flour batter is beaten till light and fluffy. This lends a very light texture to the dumplings.
Also, we can make it instantly means there is no soaking of dal or grinding. It is a under 30 mins. dish. Only time is required is chilling the phulkis for a couple of hrs to enjoy the real taste.
Checkout How to make Dahi Bade/Bhalle
Ingredients to make Dahi Phulki
Gram Flour/Besan- It is the main ingredient for making phulkis. Many people call gram flour as chickpea flour also. But both are different. Gram flour is made by grinding Split Bengal Gram or Chana Dal. Chickpea flour is made with chickpeas or Kabuli Chana/Garbanzo beans. But many people use the names interchangeably.
Dahi/Yogurt- Use fresh sweet plain curd. Do not use sour curd as it spoils the taste of final dish.
Vegans can use any good plant based yogurt.
Split Yellow Moong/Dhuli Moong- It is optional. Many people add it and many people use on gram flour for make phulkis. Roast moong dal and then grind it to fine powder before adding to batter.
Spices- Caraway seeds, salt, to add in phulki/fritter batter,
For yogurt, Roasted Cumin Powder, Red Chilli Powder/Chilli Flakes,
Herbs- Fresh Coriander, Green Chillies.
To serve- Sweet Tamarind(Dates) Chutney and Green Chutney for topping. Or add tempering of cumin seeds, whole red chilli and chilli powder with or without curry leaves.
How to make Dahi Phulki
Take yogurt/dahi in a bowl. Add all the spices and finely chopped coriander leaves. Add water and beat it till smooth.
Yogurt should be chilled and add chilled water to it. Refrigerate it till the phulkis are ready.
Make batter with the ingredients listed under Phulki section(see recipe card).
If adding moong dal, dry roast moong dal, cool it and then grind it.
The batter should be very light and fluffy. For that beat batter for 5-8 mins. You can use a balloon whisk or beat it by hand. Batter will turn creamy in color.
To check if batter is ready for frying, add a drop of batter in a bowl of water. It should float in the water. If the batter sinks down then beat it again till it is ready for frying.
Fry phulkis on low to medium heat. Do not keep the flame of your stove top on high as the phulkis will only cool from outside and the inside will remain raw.
Drop hot phulkis in yogurt, mix it and refrigerate for 2-3 hrs.
Phulkis are served in two ways. One is top to it with green coriander chutney and tamarind chutney with or without finely chopped onions.
And the other way is add tadka or tempering of cumin seeds, red chilli powder and whole red chilli. You may also add curry leaves. (Details in recipe card)
You can also top with nylon sev or papadi for more crunch.
Shelf Life and Storing the Phulkis
Dahi phulki tastes best when consumed on the same day.
You can make it 4-5 hrs before serving as it need some chilling time also. The leftovers can be refrigerated in air tight tight container and consume it by next day.
Fried phulkis can be stored for 2-3 days in an airtight container. When you need to make Dahi Phulki, soak the fried phulkis in lukewarm water for few minutes, lightly squeeze out water and then add to prepared dahi/yogurt.
Tips to get the soft and melt in mouth Dahi Phulki/Gram Flour fritters
To get the soft, fluffy and melt in mouth phulkis we need to aerate the batter very nicely. Gram flour fritters tend to get very dry and hard if the batter is not beaten well.
Beat the batter very nicely either using a whisk or with hand to incorporate air. The color of the batter should turn from light yellow to creamy.
Yogurt/Curd used should be fresh and not tasting sour.
Phulkis absorb water from yogurt, it should not to too thick. Add 2 parts water while preparing the yogurt to soak phulkis. If the yogurt thickens then add some water before serving.
Add hot phulkis to dahi/yogurt.
More Recipes with Yogurt
Recipes for Special Occasions like Ramadan
Recipe card for Dahi Phulki
- Mixing Bowl
- Measuring Bowl and Spoons
To make Fried Gram Flour fritters/Phulki
- ¾ Cup Besan/Gram Flour
- ¼ Cup Moong Dal(optional) see notes
- ¼ tsp Ajwain/Caraway Seeds
- ½ tsp Salt as required
- 2 tbsp Chopped Coriander leaves/Cilantro
To Prepare Yogurt
- 1 Cup Fresh Curd/Yogurt
- 1 tsp Roasted Cumin Powder
- Red Chilli Powder(as required) or Chilli Flakes
- Black salt/Himalyan Pink Salt as required
- 1-2 tsp Raw Sugar
- Chopped Coriander leaves/Cilantro for garnish
- 1-2 Green Chilli optional
- Chaat Masala optional
- Tamarind Chutney as required
- Green Chutney as required
- Red Chilli Powder/Flakes as required
- Roasted Cumin Powder or Chaat Masala as required
- Chopped Onions(optional) as required
- 1 tsp Oil any plant based oil
- 1-2 Whole Red Chilli(dry)
- ½ tsp Cumin Seeds
- Red Chilli powder as required
- Take yogurt/dahi in a bowl. Add all the other spices listed with it.1 Cup Fresh Curd/Yogurt, 1 tsp Roasted Cumin Powder, Red Chilli Powder(as required), 1-2 tsp Raw Sugar, Black salt/Himalyan Pink Salt
- Add about 1 cup water and whisk it to smooth mix.
- You can add chaat masala also, in place of cumin powder and kala namak.Chaat Masala
- Refrigerate till we add phulkis to it.
Prepare Moong Dal if adding to batter(optional)
- In a pan dry roast moong dal on low flame, till it gives the roasted aroma.¼ Cup Moong Dal(optional)
- Let it cool completely.
- Grind it to fine powder.
- In mixing bowl take gram flour, moong dal powder, ajwain powder, salt, chopped coriander and green chillies.¾ Cup Besan/Gram Flour, ¼ tsp Ajwain/Caraway Seeds, ½ tsp Salt, 2 tbsp Chopped Coriander leaves/Cilantro, 1-2 Green Chilli
- Add water about 1/4 cup, mix lightly and then add more water if required.
- Cover and keep the batter for about 8-10 mins.
- Now beat the batter for 7-8 mins. till it is light creamy in color and looks airy and fluffy. Add 1-2 tbsp water if required.
- To check if the batter is ready, take a bowl full of water. Drop a small portion of batter in a bowl. if it settles down, beat the batter fro some more time.The batter is ready when the batter floats on the top.
- Heat oil in kadhai or heavy botoomed pan. Keep the flame to low.
- Drop a tiny portion of batter in hot oil, it should sizzle and slowly rise up.
- Oil is hot enough to fry.
- Drop small portions of batter in oil and fry tiil the phulki/fritters are light golden brown in color.
- Once done, take out the phulkis in a plate lined with a paper napkin. It absorbs the extra oil.
- Now add the hot phulkis in the prepared yogurt.
- Chilli it till the time of serving or, at least 2 hrs before serving. Phulkis will absorb water and become soft and moist.
- Top phulkis with tamarind chutney, green chutney, red chilli powder and cumin powder.2 tbsp Chopped Coriander leaves/Cilantro, Red Chilli Powder(as required), Chopped Coriander leaves/Cilantro for garnish, Tamarind Chutney, Green Chutney, Roasted Cumin Powder or Chaat Masala, Red Chilli Powder/Flakes
- You may add chopped onions( i like to add).Chopped Onions(optional)
- You may also temper it with the tadka made of oil, cumin seeds and red chillies.
To prepare tempering/tadka
- In a small pan or tadka pan, heat 1 tsp oil.1 tsp Oil
- Add cumin seeds, when the seeds crackle add whole red chillies and red chilli powder.1-2 Whole Red Chilli(dry), ½ tsp Cumin Seeds, Red Chilli powder
- You may add 5-6 curry leaves also.
- Add on dahi phuli and serve topped with coriander and onions(optional)
Do try this summer special and festival special from my home state Uttar Pradesh(India). If you follow the instructions then you will surely get soft melt in mouth fluffy phulkis and you will love the dish.
Serve it at your parties or make for weekends on hot summer day. Chilled bowl of phulkis topped with chutneys and onion with coriander is filling on it's own and is ultimate comfort for hot summer days.
This dish is made especially in the Holy Month of Ramadan by Muslim community.
You may also serve it on other festivals like Diwali, Holi, Rakshabandhan.
Do not forget to give your feedback and if you have any queries or questions on the recipes please do ask in the comments section.
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