What is the difference between Dahi Vada and Dahi Phulki?
Dahi Vada is made of lentils and dipped in thick, sweet, tangy, and spicy yogurt. Lovely green chutney and tamarind chutney are poured over the dahi vada, followed by other delicious toppings. Dahi phulki is made of gram flour /chickpea flour. It’s dipped in a spicy, thin, and slightly watery yogurt. Depending on their choice, garnishes range from chopped onion to cilantro. Later, a spicy tadka/tempering is added for extra flavor.
What ingredients are used to make Besan Phulki?
Gram Flour/Chickpea Flour- You need gram flour, chickpea flour, or besan to make phulki. Spices include turmeric powder, cumin seeds, asafoetida powder, red chili powder, and black salt. Baking soda/eno and cilantro leaves are also used. Yoghurt/Curd: Whisked yogurt mixed with water is used to soak the phulki. If the curd is homemade and a little sour, it’s just perfect. Soaked red chili and garlic paste. Mix roasted cumin seeds powder, black salt, and cilantro with the yogurt. For tadka/tempering, use oil, Cumin seeds, asafoetida, and red chili powder.
Can we store it?
Absolutely. The idea is to store the phulkies separately in freezer-safe containers and soak them on the day of serving (a few hours earlier). They will be mouthwatering. If you want to keep them dipped in yogurt, they can stay in perfect shape for up to two days. They will taste suitable for 3-4 days but will be too soft and delicate to handle.
How do we serve them?
Ideally, they can be served as an appetizer, starter, or chaat item. I don’t see why they cannot be served as an accompaniment to any rice dish or as a side as a part of an extensive buffet.
You may want to check some of my popular Indian recipes,
Dum Paneer Masala Bengali Aloo Dum Dal Bukhara Matar Pulao /Peas Pulao
