Moong Dal Toast, Pan- Fried Moong Dal Toast
by Tarla Dalal
Added to 209 cookbooks
This recipe has been viewed 43974 times
A very unique treat, perfect to have for breakfast or as an after-school snack ! A coarse and thick batter of moong dal perked up with crunchy veggies and flavour enhancers like lemon juice, coriander and green chillies, is used as a topping for bread slices.
This enticing arrangement is tava -cooked to perfection, and served with peppy tomato ketchup. This innovative Moong Dal Toast has a fantastic flavour and off-beat texture that will sweep you off your feet.
- Combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well.
- Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water.
- Transfer the mixture into a deep bowl, add the cabbage, onions, asafoetida, besan, baking soda, lemon juice, coriander and salt and mix well.
- Divide the mixture into 10 equal portions.
- Place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it.
- Heat a non-stick tava (griddle) and grease it with oil.
- Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides.
- Cut each toast into 2 diagonally.
- Serve immediately with tomato ketchup.
Nutrient values per toast
|Vitamin A||23.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||3.7 mg|
|Folic Acid||1 mcg|
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