Ingredients:
1/4 cup green or yellow moong dal (washed, soaked for 30 minutes)
1 cup wheat flour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
3-4 pinches asafoetida
1 tsp. coriander leaves finely chopped
1/4 cup curds
1 tbsp. oil
oil to shallow fry
Method:
- Drain out all water from washed dal in a colander.
- Take flour in a shallow wide bowl.
- Add all ingredients, except oil to shallow fry.
- Knead into a stiff dough, adding very little water as required.
- Keep dough covered, stand for 15 minutes.
- Divide into 10 parts. Shape each into a ball.
- Use dry flour for dusting, roll each into a thin round.
- Heat taw (griddle), place one round, cook like a paratha.
- Flip and cook both sides, shallowfrying.
- Apply a little oil on both sides, pile all as done.
- Reduce flame to low, take one chappati at a time.
- Use a dark coloured clean old kitchen cloth.
- Collect into a bundle, use to press chappati on griddle.
- Press chappati, rotating, and cooking till crisp.
- Turn, repeat for other side.
- The moongdi, should be crisp like a cracker when done.
- Pile as done, cool completely before storing in an airtight container.
- Serve cold with sauce, chutney or curds.
- Makes an excellent breakfast dish which can be prepared days ahead.
Making time: 45 minutes
Makes: 10 moongdis
Shelflife: 8-10 days
Lentils and Dals Index
