Funke – A Traditional Khandeshi Recipe
Funke is an authentic and traditional recipe from the Khandesh region of Maharashtra. It holds a special cultural significance, as it is commonly prepared during the festival of Holi as an offering. This dish beautifully reflects the essence of harvest season, since it is made using a variety of freshly available pulses. The combination of multiple dals not only makes it flavorful but also turns it into a wholesome protein-packed meal.
Nutritional Value and Health Benefits
Funke is often praised as a healthy recipe because it is made with protein-rich pulses. Pulses are an excellent source of plant-based protein, fiber, and essential minerals, making this dish a nutritious choice for the entire family. Unlike many fried festive foods, Funke provides both taste and health, making it suitable for all age groups. In fact, parents can pack Funke in their children’s tiffin boxes and even call them “Veg Nuggets” to make them sound fun and appealing to kids.
Traditional Pairing with Kadhi
Traditionally, Funke is served with Kadhi, a yogurt-based curry seasoned with spices. The soft texture of Funke pairs beautifully with the tangy and spiced Kadhi, creating a balanced and comforting meal. This combination is not only enjoyed during Holi but also prepared on special occasions and family gatherings in the Khandesh region.
A Taste of Heritage
Funke is more than just a dish—it is a local delicacy that carries the flavor of Maharashtra’s cultural heritage. Every bite brings out the earthy taste of pulses and the joy of traditional cooking. Preparing Funke is also a wonderful way to introduce kids and young generations to regional Indian recipes that are both healthy and delicious.
Tips & Variations for Funke
- Pulse Variety: Traditionally, Funke is made with a mix of dals like chana dal, moong dal, urad dal, and toor dal. However, you can experiment with whatever pulses are easily available at home.
- Spice Level: If serving Funke to kids, reduce the amount of chili and replace it with mild spices like cumin or coriander for flavor without the heat.
- Tiffin-Friendly: Shape Funke into small round or nugget-like pieces. This makes them more appealing for children’s lunch boxes while keeping them mess-free.
- Serving Style: While Funke pairs best with Kadhi, you can also serve it with simple curd or chutney for a lighter meal.
- Healthy Twist: Air-fry or shallow-fry Funke instead of deep-frying to reduce oil and make it even more nutritious.
- Festive Touch: For Holi or other celebrations, garnish Funke with fresh coriander and serve on a traditional thali alongside Kadhi, papad, and pickles for an authentic experience.
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Funke
Ingredients
Method
- First, take toor dal, chavali dal, moong dal, and chana dal in a bowl. Add enough water and soak the mixture for at least 6–7 hours or leave it overnight. This step softens the dals and makes them easier to grind.
- After soaking, wash the dals 2–3 times and drain all the excess water. Next, transfer them into a blender jar. Add green chili, garlic, ginger, cumin seeds, turmeric powder, asafetida, and salt. Grind everything into a slightly coarse paste, making sure not to add too much water. Once done, move the batter to a mixing bowl. At this stage, add chopped onion and fresh coriander leaves, then mix the batter well until combined.
- Now take a portion of the mixture and shape it into a cylindrical roll, called phunaka. Prepare all rolls in the same way and place them neatly on a plate. Next, put the plate into a steamer and steam for about 15 minutes on medium flame. To check if they are cooked, insert a toothpick or knife; if it comes out clean, they are ready. Allow the steamed phunke to rest for 5 minutes before removing them onto a plate.
- Heat two tablespoons of oil in a pan and place the steamed phunke carefully. Fry them on medium flame until golden on one side. Then, flip and cook the other side until evenly crisp and golden brown.
- Finally, serve hot Funke with Kadhi or pair them with your favorite chutney. This wholesome dish is not only festive but also a perfect healthy snack for the entire family.
Notes
- You can take your favorite dals to make it or if you dont have specific dal just skip it.
- If the batter has more moisture, add some rice flour or gram flour to adjust consistency.
- Also you can make it in idli maker, or give it any of your favorite shape.
- You can skip frying step as steamed funaka is also vey delicious and healthy option.
DETAILED INSTRUCTIONS WITH PHOTOS
Step 1: In a bowl, take toor dal, chavali dal, moong dal and chana dal. Add water and soak it for at least 6-7 hours or overnight.
Step 2: Wash dal 2-3 times and drain all the water.
Step 3: Transfer dal into blender jar, add green chili, garlic, ginger, cumin seeds, turmeric powder, asafetida and salt. Grind it into little coarse paste.
Step 4: Transfer it into bowl, add chopped onion, chopped coriander and mix it very well.
Step 5: Take some mixture and make cylindrical shape phunaka. Make all in same way and keep it on plate.
Step 6: Keep the plate in steamer and steam it for 15 minutes on medium flame.
Step 7: After 15 minutes turn off the flame and check it with toothpick or knife, if the toothpick is clear that means its done. Rest it for 5 minutes, after that remove all in a plate.
Step 8: Heat 2 tbsp of oil in pan, put phunke and shallow fry on medium flame until golden color. Fry from other sides as well.
