Ingredients

• Moong lentils flour 1 cup heaped 

• Soda by carbonate 1½ tsp heaped 

• Yogurt 1/2 kg 

• 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) 2tbs

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Cooking Directions

• 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.