Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Math; (tiny brown gram |
| \N \N | ; like green gram) |
| \N \N | ; dal (if not |
| \N \N | ; available use green |
| \N \N | ; 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 \N | Pinches asafoetida; (3 to 4) |
| \N \N | Salt to taste |
| 2 tablespoons | Ghee |
| \N \N | 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.