Ingredients
1/2 cup math (tiny brown gram like green gram) dal
if not available use green moong dal
2 cups wheat flour
1/2 tsp. cumin seeds crushed coarsely
1 tsp. coriander seeds crushed coarsely
2 tsp. red chilli powder
1/2 tsp. garam masala (optional)
3-4 pinches asafoetida
salt to taste
2 tbsp. ghee
oil to shallow fry
METHOD
- 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
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