Moong Dal Phulki Chaat Recipe | No-Fry | Gluten-Free | Ready in just 15-Minutes is an easy-to-make, quick snack/chaat recipe. Ready in just 15 minutes. A step-by-step recipe with pictures. It’s a Gluten-Free and low Cal recipe. Moong dal phulki are fried moong dal / Yellow Lentil dumplings mixed with spices and served with chutney or as chaat dipped in yogurt and garnished with Coriander-Mint Chutney, Sweet Tamarind Sauce | Khatti Meethi Imli Chutney.
This is a Low-Fat recipe. The Moong Dal Phulkis are NO-FRY. These Moong Dal Phulki’s are made in appe pan with minimal oil. Soft Moong dal Phulkis in appe pan dipped in yogurt topped with sauces and garnish with Namkeen, ginger, salt, and chaat masala.
- What is Moong Dal Phulki | Moong Dal Pakora?
- How to make Moong Dal Phulki in 15-Minutes?
- Other Popular Chaat Recipes on the Blog.
What is Moong Dal Phulki | Moong Dal Pakora?
The most Popular Chaat in All-over India is: Dahi Bhalla. Dahi Bhalla, Dahi Vada has many names and variations. Dahi Bhalla is made with Urad Dal. Soaking Urad dal for 12 hours, then grinding it to paste. Beating it to fluffy stage, leaving it for a while to rest and then Frying it. Again resting it dipped in water. Its is vertainly a tiring and long process. Where you have to wait to relish your favourite dish and satisfy your cravings.
This recipe is however a pleasant surprise. It’s Ready in just 15 Minutes. Matches the flavors of Dahi Bhalla. Is lighter to digest, because its made with Moong dal instead of Urad dal. Needs no Frying, Fermenting, Beating, Wating for long hours. It’s Easy work. So, how about learning how to make this amazing quick Dahi Phulki Recipe?
How to make the Moong Dal Phulki recipe in just 15-minutes?
To make these delicious, sweet and tangy, easy recipe you just need a few ingredients. Also, what makes it super-quick to make is the use of Moong Dal Flour instead of Moong dal. Originally, you need to soak the moong dal for 5-6 hours. Then grind and beat and leave it to rest. The time taken is reduced by using Moong Dal Flour instead of Moong dal.
No need to soak, so you can right away, mix the flours and spices and condiments and mix well. Beat for 3-4 minutes to incorporate some air in the batter. And pour the batter into Appe Pan cavities to make these amazing phulkis.
- Mixing rice flour into the batter ensures the batter gets a bit lighter and the phulkis to be a bit crisp on the outside. When you later soak these into your creamy curd, you will get the best flavor. Even better than Dahi bhalla.
- Beating the batter after adding soda bicarb, helps air enter the batter. Making it light and fluffy. So when you cook them they will rise.
- Add Navratan Namkeen or All-in-one Namkeen by Haldiram or any other brand. It gives a nice crunchy texture and a bit of spice to balance the creamy, soft sweet flavors of the dahi phulki.