You are here: Home> Cuisine > Indian Veg Recipes > Gujarati > Gujarati Farsans > Moong Dal Khandvi ( Know Your Flours )

Moong Dal Khandvi ( Know Your Flours )

Viewed: 28645 times

Tarla Dalal • 23 April, 2010

Moong Dal Khandvi ( Know Your Flours ) | Tarla Dalal

0.0/5 stars 100% LIKED IT Cookbook Login 0 REVIEWS OK

Table of Content

About Moong Dal Khandvi ( Know Your Flours )

Ingredients

Methods

Nutrient values

Moong dal khandvi, a variant of the traditional besan-based gujarati snack, this recipe imbibes the goodness of moong dal flour. The art of making this farsaan lies in spreading the mixture thinly while it is still hot. Once the dough starts cooling, it becomes tough to spread the mixture and the sheets will be thicker.

Ingredients

Main Ingredients

1 cup yellow moong dal (split yellow gram) flour
1 cup curd (dahi)
2 tsp ginger-green chilli paste
1/4 tsp pinch turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
3 to 4 curry leaves (kadi patta)
oil for greasing

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, ¼ tsp asafoetida, salt and ¼ cup of water in a deep non-stick pan and mix very well.
Cook on a slow flame, while stirring continuously till it becomes thick (approx. 4 to 5 minutes).
Spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up, if it doesn’t then cook for few more minutes, check once more till done.
Divide the batter into two equal portions.
Spread each portion on reverse greased side of 2 thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the batter is still hot.
When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions and roll up each gently.
Repeat with the remaining thali and place khandvis in a serving plate. Keep aside.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and remaining ¼ tsp asafoetida and pour it over the khandvis. Serve immediately garnished with coriander.