| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Math; (tiny brown gram |
|
|
; like green gram) |
|
|
; dal (if not |
|
|
; available use green |
|
|
; moong dal) |
| 2 |
c |
Wheat flour |
| 1/2 |
ts |
Cumin seeds crushed coarsely |
| 1 |
ts |
Coriander seeds crushed coarsely |
| 2 |
ts |
Red chilli powder |
| 1/2 |
ts |
Garam masala; (optional) |
| 3 |
|
Pinches asafoetida; (3 to 4) |
|
|
Salt to taste |
| 2 |
tb |
Ghee |
|
|
Oil to shallow fry |
INSTRUCTIONS
Wash and soak dal for 4 hours, drain, skins intact.
Mix all ingredients, except oil.
Add very little water at a time, and knead into a pliable dough.
Take a small lump at a time, make round.
Using dry flour for dusting, roll into round as thin as possible.
Roast on griddle, cooking on both sides.
Drizzle a little oil on each side
Press with a small wooden presser till both sides are crisp.
Serve hot, or cool very well before storing in a tight container.
Serve with pickles, jam, chutney or curds.
Making time: 45 minutes
Makes: 15-16 moongdis
Shelflife: 2 weeks or more
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”