Dahi Fulki

 

Dahi Fulki is a dish from Uttar Pradesh, especially Lucknow, and is a part of Awadhi cuisine. It’s also found as street food in other states.

Light and easy to digest, Dahi Fulki is made especially during festivals like Holi and Ramadan.

In this dish, small and soft fritters made from gram flour (besan) or sometimes  Moong Dal are soaked in yogurt. Then a tempering of cumin, asafoetida (hing), and red chili is poured over it.

You can serve it at small gatherings or parties, and the best part is that it can be prepared in advance.

Unlike Dahi Vada, where the yogurt is thick and slightly sweet, the yogurt in Dahi Fulki is kept a bit thinner.

Preparation Time:- 10 minutes 

Cooking Time:- 15 minutes 

Serves:- 6

Author:- Hem Lata Srivastava 

Ingredient:-

• Gram Flour 1 cup
• Salt to taste 
• Chilli, ginger paste 1 tsp
• Oil for frying 

Other Ingredients:-

• Curd 3 cup
• Salt 
• Black salt 
• Roasted cumin powder 
• Red chilli powder 

For Tadka:-

• Ghee 1 tsp
• Cumin seeds 1 tsp
• Whole red chilli 
• Heeng 

For Garnish:- 

• Ginger julian 
• Chopped green chilli 
• Chopped coriander leaves 
• Cumin powder 
• Red chilli powder 

Recipe Procedure:-

• Start by making Besan ki Fulki (Gram Flour Dumplings).
• Whisk the gram flour with water, salt, green chili, and ginger paste to make a fluffy, pourable batter.
• Heat oil and drop small portions of the batter to make small pakoras (fritters). Fry them on medium heat until golden brown.
• Once all the pakoras are fried, set them aside.
• Now, beat the yogurt well and mix in 1 cup of water to make smooth buttermilk-like yogurt.
• Add salt, red chili powder, and cumin powder to it.
• When the pakoras have cooled slightly, soak them in the yogurt mixture.
• For the tempering, heat ghee and add asafoetida, cumin seeds, and a few broken red chilies. Pour this tempering over the yogurt-soaked fulki.
• Before serving, garnish with thinly sliced ginger, chopped coriander leaves, a sprinkle of cumin powder, and red chili powder. Serve and enjoy.

Note:

• You can also serve this dish by adding green chutney and sweet tamarind chutney.
• Instead of gram flour, you can make the fritters using moong dal (split yellow lentils) as well.