Moongdi

Recipe Ingredients

1/2 cup	118ml	Math - (tiny brown gram like green gram) dal (if not available use green moong dal)
2 cups	125g / 4.4oz	Wheat flour
1/2 teaspoon	2.5ml	Cumin seeds crushed coarsely
1 teaspoon	5ml	Coriander seeds crushed coarsely
2 teaspoons	10ml	Red chilli powder
1/2 teaspoon	2.5ml	Garam masala - (optional)
3		Asafoetida - (3 to 4)
		Salt to taste
2 tablespoons	30ml	Ghee
		Oil to shallow fry

Recipe Instructions

Wash and soak dal for 4 hours, drain, skins intact.

Mix all ingredients, except oil.

Add very little water at a time, and knead into a pliable dough.

Take a small lump at a time, make round.

Using dry flour for dusting, roll into round as thin as possible.

Roast on griddle, cooking on both sides.

Drizzle a little oil on each side

Press with a small wooden presser till both sides are crisp.

Serve hot, or cool very well before storing in a tight container.

Serve with pickles, jam, chutney or curds.

Making time: 45 minutes

Makes: 15-16 moongdis

Shelflife: 2 weeks or more

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.