Dahi Pulki
No matter what traditional name you ascribe to these dumplings in yogurt sauce (Dahi Pulki, Dahi Badey, Dahi Bhallay or Dahi Vada), this is another one of my recreated versions! Moist, spiced and perfectly seasoned fried Pulkis in a mellow yogurt sauce accentuated by the ultimate Tadka- with jalapenos! Next level goodness I presume.
Servings: 8
Ingredients
For Dumplings
- 3 cups gram flour *besan, sifted through sieve
- ½ tsp baking soda
- 1 tsp Kosher salt
- 1 tsp Kashmiri Lal Mirch
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tsp coriander powder *fresh, coarsely ground
- 1 small yellow onion *crushed
- 1 cup water *or as needed
- Canola oil *for deep frying
For Yogurt
- 3 cups plain yogurt *whole milk or greek yogurt
- ½ cup sour cream *fresh
- 1 ½ cups water *or as needed for desired consistency
- 2 tsp coriander powder *fresh, coarsely ground
- ½ tsp Kosher salt
- ½ tsp Kashmiri Lal Mirch *garnish, sprinkled on top
- 1 cup fresh coriander leaves *rinsed, stemmed and chopped, for garnish
For Tadka
- 3 tbsp grape seed oil
- 1 ½ tsp cumin seeds
- 3 whole red chillies *dried
- 3 cloves fresh garlic *peeled and sliced in half
- 2 jalapenos *deseeded and sliced lengthwise into fours
- 5-6 curry leaves
Instructions
For Pulki (Dumplings)
- In a large mixing bowl, sift the gram flour through a sieve (to ensure a lump free mixture). Add the crushed onions, Kosher salt, baking soda and whisk. Now add the spices (coriander powder and Kashmiri Lal Mirch) and ginger/garlic paste, whisk well. Now gradually add the water, as needed, and whisk well until a smooth paste is formed. Set aside for at least 30 minutes to 1 hour before frying.
For Yogurt Base
- In another dish, add the yogurt, sour cream, Kosher salt, freshly ground coriander powder and water, as needed and whisk to desired consistency. Refrigerate. *You may want to add a little extra water to slightly thin yogurt mixture, as fried dumplings will be added directly to yogurt mixture and will soak up some water, causing final yogurt consistency to thicken. Cover and place in refrigerator.
For Frying Dumplings
- Heat Canola oil on high heat in large wok for deep frying. Once oil is hot, turn heat to medium high and deep fry dumplings in batches (approximately 1.5 tbsp of batter per dumpling). First fry for 5-6 minutes on one side, turn heat to medium, carefully turn dumplings and fry for an additional 5-6 minutes until golden brown and cooked through. *Please turn dumplings and adjust heat as needed to prevent burning of dumplings. Place fried dumplings on paper towel-lined sheet to allow for removal of excess oil.
- Once all dumplings are fried, place directly in already prepared yogurt base.
For Tadka Preparation
- In a skillet, heat grape seed oil on high heat. Once oil is hot, turn heat to medium and first add cumin seeds. Saute for 3 minutes. Now add mustard seeds, gently stir and continue to saute for 3 minutes. Now add the fresh sliced garlic and jalapenos. Saute for 2-3 more minutes, add dried chilies, curry leaves, stir gently, heat for 1-2 more minutes and then remove from heat. *Please adjust heat and stir as needed to prevent burning! The perfect aroma will let you know when Tadka is done. Your nose knows!
- Pour Tadka on top of Dahi Pulki. Garnish with freshly chopped coriander leaves and sprinkle some Kashmiri Lal Mirch. Gorgeously edible and seriously delicious Dahi Pulki are now ready to serve. Enjoy! Nosh Farma'aiye.