Moong Dal Toast, Pan- Fried Moong Dal Toast
by Tarla Dalal
Added to 245 cookbooks
This recipe has been viewed 91446 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.
Method- Combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well.
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- Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water.
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- Transfer the mixture into a deep bowl, add the cabbage, onions, asafoetida, besan, baking soda, lemon juice, coriander and salt and mix well.
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- 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.
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- 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.
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- Cut each toast into 2 diagonally.
- Serve immediately with tomato ketchup.
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Nutrient values (Abbrv) per toast
Energy | 97 cal |
Protein | 4.8 g |
Carbohydrates | 18.6 g |
Fiber | 1.3 g |
Fat | 0.4 g |
Cholesterol | 0 mg |
Sodium | 4.9 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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