by Tarla Dalal
Added to 104 cookbooks
This recipe has been viewed 52574 times
Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Chola dal reinforces this recipe with nutrients like protein , calcium , iron and folic acid.
However, it is very important to soak the dal for a few hours to increase its digestibility. You can also make pandolis in moulds. I have added spinach to make the pandolis interesting and colourful; actually, you can add any leafy vegetable of your choice.
Enjoy this healthy steamed snack with Healthy Green Chutney or Healthy Coconut Chutney .
- Wash and soak the chola dal in enough water in a deep bowl for 3 hours. Drain well.
- Combine the chola dal, spinach, green chillies, curds and 1 tbsp of water in a mixer and blend it till smooth.
- Transfer the mixture into a deep bowl, add the asafoetida and salt and mix well.
- Add the fruit salt over the batter and mix it gently.
- Tie a muslin cloth on top of a deep vessel, which is half-filled with water and heat till the water boils.
- Put spoonfuls of the batter on the muslin cloth at regular intervals. You can make 5 pandolis at a time.
- Cover the vessel with a dome-shaped lid and steam in a steamer for 5 to 7 minutes.
- Repeat steps 6 and 7 to make 5 more pandolis in one more batch.
- Serve immediately with green chutney.
Nutrient values per pandoli
|Energy|| 19 kcal|
|Protein|| 1.5 gm|
|Carbohydrate|| 3.2 gm|
|Invisible Fat|| 0.1 gm|
|Fibre|| 0.9 gm|
|Calcium|| 11.1 mg|
|Iron|| 0.5 gm|
|Folic Acid|| 11.4 mcg|
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