astray recipes: Moongdi

Categories: Bawarch3
Yield: 1 servings

Measure	Ingredient
½ cup	Math; (tiny brown gram
	; like green gram)
	; dal (if not
	; available use green
	; moong dal)
2 cups	Wheat flour
½ teaspoon	Cumin seeds crushed coarsely
1 teaspoon	Coriander seeds crushed coarsely
2 teaspoons	Red chilli powder
½ teaspoon	Garam masala; (optional)
3	Pinches asafoetida; (3 to 4)
	Salt to taste
2 tablespoons	Ghee
	Oil to shallow fry

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.