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Moong Dal Khandvi

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 22, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    1/2 cup yellow moong dal (split yellow gram) flour
    1/2 cup curds
    1 teaspoon ginger-green chilli paste
    a pinch turmeric (haldi) powder
    1/4 teaspoon asafoetida (hing)
    salt to taste

    Other ingredients
    oil for greasing

    For the tempering
    1 teaspoon mustard (rai) seeds
    1 teaspoon sesame (til ) seeds
    1/4 teaspoon asafoetida (hing)
    1 tablespoon oil

    For the garnish
    2 tablespoons coriander


    1. Combine the moong dal flour, curds, ginger-green chilli paste,
    turmeric powder, asafoetida and salt and ¼ cup of water and mix very
    well. Heat the mixture in a non-stick pan and cook for 3 to 4
    minutes, while stirring continuously. The mixture is

    2. Spread the mixture thinly on the back of three nos. 200 mm. (8")
    diameter thalis using a flat katori or a palette knife. Allow to cool for
    five minutes.

    3. Smear the khandvi evenly with oil.

    4. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.

    How to proceed

    1. For the tempering, heat the oil in a pan and add the mustard seeds.

    2. When they crackle, add the sesame seeds and asafoetida and pour on
    top of the prepared khandvis.

    3. Serve garnished with the coriander.

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