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moong dal crispies recipe | kids tiffin snack | moong dal namakpare |


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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.


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moong dal crispies recipe | moong dal namakpare | kids tiffin snack | with 28 amazing images.

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 moong dal crispies in an airtight container for around 2 weeks, 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 crispies, with the exciting flavour of sesame, coriander and lemon.

Jar Snacks like these moong dal crispies are also very helpful when sudden guests arrive.

To make moong dal crispies, we had soaked and blend moong dal into a course paste. Further, we have combined it with whole wheat flour, oil, coriander, sesame seeds, you can also add ajwain, jeera, kalonji, coarsely crushed dhania seeds or black peppercorns can also be added to perk up the flavor of moong dal crispies.

Next, we have added turmeric powder, ginger-green chili paste, lemon juice and salt and knead it into a semi-stiff dough without using any water. Add only 4 tbsp of water, if you think its required. Divide the dough into 4 equal portions and rolled into a thin circle. Cut it into diamond shapes and deep fry until golden brown from all the sides. Remove in a plate, once they are cool store moong dal crispies in an air-tight container.

Moong dal crispies are an indispensable snack for the Diwali season! Not only are they ideal to accompany the sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea.

Enjoy moong dal crispies recipe | moong dal namakpare | with detailed step by step recipe photos below.

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Moong Dal Crispies ( Tiffin Recipe) recipe - How to make Moong Dal Crispies ( Tiffin Recipe)

Soaking Time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 cups (4 cup )
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
    For moong dal crispies
  1. To make moong dal crispies, combine the yellow moong dal and blend in a mixer to a coarse paste.
  2. Transfer the paste into a deep bowl, add all the remaining ingredients and knead into a semi-stiff dough.
  3. Cover with a wet muslin cloth and keep aside for 5 minutes.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion into a 225 mm. (9”) diameter thin circle using a little whole wheat flour for rolling.
  6. Cut into equal sized diamond shape pieces using a sharp knife.
  7. 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.
  8. Drain the moong dal crispies on an absorbent paper.
  9. Repeat steps 5 to 8 to make more moong dal crispies.

Moong Dal Crispies (Jar Snacks) Video by Tarla Dalal

Moong Dal Crispies ( Tiffin Recipe) recipe with step by step photos

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Dough for Moong dal crispies
  1. For making the moong dal crispies recipe | moomg dal namakpare | kids tiffin snack | pick & clean the yellow moong dal.
  2. Wash the dal and transfer to a deep bowl.
  3. Submerge in enough water and soak for 30 minutes.
  4. After half an hour, drain the moong dal and transfer to a mixer jar.
  5. Blend in a mixer to a coarse paste. The consistency should be like this. Do not add water while blending or else it will turn smooth and pasty.
  6. Transfer the paste into a deep bowl.
  7. Add all the remaining ingredients starting with whole wheat flour. You can use other flour-like ragi, jowar, bajra, oats instead of atta or along with atta. To make namak pare crunchy, you can also add 2 tablespoons of suji or semolina to the dry flour mixture.
  8. Add 2 tbsp of oil. Oil can be swapped with melted ghee. This fat basically helps in making crumbly flakey soft crispies.
  9. Add finely chopped coriander.
  10. Add sesame seeds. Ajwain, jeera, kalonji, coarsely crushed dhania seeds or black peppercorns can also be added to perk up the flavor of moong dal crispies.
  11. Add ginger-green chili paste. You can tweak the quantity as per your taste preferences.
  12. Add lemon juice for a tangy hint.
  13. Add sugar.
  14. Add turmeric powder.
  15. Add salt to taste.
  16. Combine all the ingredients and knead into a semi-stiff dough. (Using 4 tbsp of water only if needed)
  17. Cover with a wet muslin cloth and keep aside for 5 minutes.
  18. Divide the dough into 4 equal portions.

How to make Moong dal crispies
  1. To prepare moong dal namak para, take a portion and cover the other to prevent from drying. Roll out a portion into a 225 mm. (9”) diameter thin circle using a little whole wheat flour for rolling
  2. First, cut them vertically into ½ to 0.75 inch thick strips using a sharp knife or a pizza cutter.
  3. Then cut it diagonally into 25 mm. (1") diamond-shaped pieces. You can cut them in big or small sizes as desired.
  4. Now separate out the namak paras and place them on a plate.
  5. Repeat steps 1 to 4 with remaining dough and make all the moong dal crispies similarly.
  6. For frying, moong dal namak pare heat the oil in a deep non-stick kadhai and drop in a few pieces at a time. The temperature of the oil plays an important role in making perfect crispies. Never fry crispies over very low or very high heat. If you fry them over low heat they would absorb a lot of oil while frying and if you fry them over high heat they would turn brown very fast and would not cook properly from the inside.
  7. Fry on a slow flame till they turn golden brown in color from all the sides.
  8. Remove moong dal crispies on a plate. Do not drain on an absorbent paper as it will stick to it. 
  9. Repeat steps 6 to 8 and make more moong dal crispies | moomg dal namakpare | kids tiffin snack |
  10. After deep-frying, let the moong dal crispies | moomg dal namakpare | kids tiffin snack | cool completely before storing in an airtight container.

Nutrient values per cup
Energy543 cal
Protein9.4 g
Carbohydrates48.7 g
Fiber2.9 g
Fat34.5 g
Cholesterol0 mg
Vitamin A416.9 mcg
Vitamin B10.3 mg
Vitamin B20.1 mg
Vitamin B32 mg
Vitamin C6.4 mg
Folic Acid26.3 mcg
Calcium63.8 mg
Iron25.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium226.1 mg
Potassium141.1 mg
Zinc1.1 mg

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