Moong Dal Crispies (Jar Snacks) Video by Tarla Dalal

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Aromatic, spicy and flavourful, but very kid-friendly, these Moong Dal crispies make a wonderful snack to send in your kids’ tiffin box. You can make a large batch and store it in an airtight container for around a week, so you can serve it up to your kids whenever they are struck by a sudden hunger pang. For their part, they would love to bite into these crunchy and tasty moong dal and wheat flour crisps, with the exciting flavour of sesame, coriander and lemon. Jar Snacks like these crispes are also very helpful when sudden guests arrive.

Recipe Description for Moong Dal Crispies ( Tiffin Recipe)

Soaking Time: 30 minutes
Preparation Time: 10 mins
Cooking Time: 45 mins
Makes 4 cups
Show me for cups

Ingredients

For Moong Dal Crispies
1/2 cup yellow moong dal (split yellow gram) , soaked for 30 minutes and drained
1 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp oil
1/4 cup finely chopped coriander (dhania)
1 tbsp sesame seeds (til)
2 tsp ginger-green chilli paste
1 1/2 tbsp lemon juice
3 tbsp sugar
1/2 tsp turmeric powder (haldi)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for deep-frying

Method

For moong dal crispies

To make {span class="bold1"}moong dal crispies{/span}, combine the yellow moong dal and blend in a mixer to a coarse paste.
Transfer the paste into a deep bowl, add all the remaining ingredients and knead into a semi-stiff dough.
Cover with a wet muslin cloth and keep aside for 5 minutes.
Divide the dough into 4 equal portions.
Roll out a portion into a 225 mm. (9”) diameter thin circle using a little whole wheat flour for rolling.
Cut into equal sized diamond shape pieces using a sharp knife.
Heat the oil in a deep non-stick kadhai and deep-fry, a few pieces at a time, on a slow flame, till they turn golden brown in colour from all the sides.
Drain the {span class="bold1"}moong dal crispies{/span} on an absorbent paper.
Repeat steps 5 to 8 to make more {span class="bold1"}moong dal crispies{/span}.