Moong Dal and Veggie Savoury ( Finger Foods for Kids )
by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 17070 times
Make these bite-sized moong dal pancakes and top with a delicious mixture of vegetables for a fun snack. The small size of these pancakes, make them easy to serve and eat. A nice green and tamarind chutney add to the taste.
- Heat the oil in a broad non-stick pan, add the green chilli paste and asafoetida and sauté on a medium flame for a few seconds.
- Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Keep aside.
- Divide it into 12 equal portions and keep aside.
- Soak the moong dal in enough water for at least 2 hours.
- Drain well, add the green chilli paste and curds and blend in a mixer to a fine paste.
- Transfer the paste into a bowl, add the besan, asafoetida, baking soda and salt and mix well.
- Divide the batter into 12 equal portions and keep aside.
- Heat a non-stick tava (griddle) and spread a portion of the moong dal mixture to make a 50 mm. (2”) diameter circle.
- Spread a portion of the topping evenly over it and cook it using a little oil till it is crisp and brown in colour from both the sides.
- Repeat with the remaining batter and topping to make 11 more savouries.
- Cool slightly and serve immediately with green chutney or khajur imli ki chutney.
Nutrient values per savourie
|Vitamin A||88.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||2.5 mg|
|Folic Acid||7.7 mcg|
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