|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|
|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.
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