Moong Dal Khandvi
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 14294 times
Fast and easy to cook, this is a tasty and healthy snack made using moong dal.
- Make the butter milk by whisking together the curds with ½ cup of water. Keep aside.
- Drain and grind the moong dal to a very fine paste in a food processor using 1 tbsp of water.
- Combine the moong dal paste, butter milk, green chilli paste, turmeric powder, asafoetida and salt and cook on a medium flame stirring continuously till the mixture becomes thick, and leaves the sides of the pan.
- Spread the mixture thinly on the back of 4 to 5 200 mm. (8") diameter thalis. Allow to cool for five minutes.
- Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
- For the tempering, heat the oil in a pan and add the mustard seeds.
- When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
- Serve garnished with the coriander.
Nutrient values per
|Vitamin A||55.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||0.2 mg|
|Folic Acid||44.1 mcg|
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