DAHI BEETROOT MOONG DAL PHULKA

 

Here is a delightful, low-oil twist on traditional street-style dahi phulki! By incorporating protein-rich yellow moong dal and vibrant beetroot puree, and baking them in a multi-cavity idli maker these bite-sized phulkas turn out exceptionally soft, spongy, and gorgeously pink without any deep frying.

Ingredients

For the Phulkas (Bite-Sized Dumplings):

• Yellow Moong Dal: 1/2 cup (soaked for 3 to 4 hours)
• Beetroot: 1 small (peeled, chopped, and blended into a smooth, concentrated puree)
• Ginger-Green Chili Paste: 1 teaspoon
• Cumin Seeds (Jeera): 1/2 teaspoon
• Asafoetida (Hing): A small pinch
• Baking Soda: A tiny pinch (for extra softness)
• Salt: To taste
• Oil or Ghee: A few drops for greasing the idli maker molds

For the Dahi (Yogurt Mixture):

• Fresh Curd (Dahi): 2 cups (whisked smooth and creamy)
• Roasted Cumin Powder (Jeera): 1 teaspoon
• Black Salt (Kala Namak): 1/2 teaspoon
• Regular Salt: To taste
• Sugar or Powdered Jaggery: 1 teaspoon (optional, balances the tang)
• Red Chili Powder or Chana Masala: A light pinch for dusting
• Green  chutney  - 2 tbsp
• Imli chutney  - 2 tbsp

METHOD 

1. Grind the Moong Dal and Beetroot Batter
   Drain the soaked yellow moong dal completely. Transfer it to a blending jar along with the raw beetroot pieces, ginger-green chili paste, and cumin seeds. Grind into a smooth, thick batter using little to no extra water so the vibrant pink color and batter consistency remain intact.
2. Whip and Aerate
   Transfer the batter to a mixing bowl. Whip it briskly for 2 minutes to incorporate air. Fold in the salt, asafoetida, and a tiny pinch of baking soda right before cooking so the phulkas turn out light and spongy.
3. Cook in the Idli Maker
   Heat your idli maker (or appe patra). Lightly grease the small cavities with a few drops of oil or ghee. Drop spoonfuls of the beetroot-moong dal batter into each cavity to create bite-sized phulkas. Cover with a lid and cook on medium-low heat for 4 to 5 minutes until the bottoms are set. Flip them gently and cook for another 2 to 3 minutes until cooked through.
4. Soak the Phulkas
   Take the warm phulkas out and drop them into a bowl of lukewarm water for about 3 to 4 minutes until they soften up. Gently squeeze them between your palms to remove excess water, then transfer them onto a serving dish.
5. Prepare the Spiced Dahi
   Whisk the fresh curd until completely smooth. Stir in the black salt, roasted cumin powder, regular salt, and sugar until well combined.
6. Assemble and Garnish
   Pour the chilled, spiced creamy curd generously over the soft beetroot phulkas until completely submerged. Finish with a light dusting of roasted cumin powder, red chili powder, and add green chutney and imli chutney .Garnish with  pomegranate seeds and coriander leaves. 
7. Chill briefly before serving!