Moongdi

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.

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