I am always on the lookout for healthy, quick and filling breakfast options and I found two great recipes using yellow Moong dal – Bedmi puri (puffed Indian bread) and Moong dal chilla (crepes). For both these options you have to soak the Moong dal for two hours and then grind with a little water to make smooth paste. I made the paste late at night and stored in an airtight jar in the refrigerator.
Ingredients for Bedmi puri (8-10 ns):
-
- Moong dal paste: 1 cup
- Refined flour (Maida): 1 cup
- Semolina (Suji): 1 cup
- Finely chopped onion: ¼ cup
- Finely chopped chillies: as per taste
- Grated ginger: 1 tsp
- Coriander powder: 2 tsp
- Raw mango powder: ½ tsp
- Garam masala: ½ tsp
- Ajwain seeds: 1 tsp
- Salt: as per taste
- Oil: 2 tbsp for the dough and a pan full for deep frying
Method:
When making the Moong dal paste, in the grinder put the grated ginger, chilies, coriander powder, raw mango powder, garam masala and salt. This will allow all the ingredients to mix well in the paste.
For the dough mix the refined flour and semolina (you can also use wheat flour if you don’t have semolina handy) and add the ajwain seeds and 2 tbsp of oil and knead. Slowly add the Moong dal paste and the chopped onions and coriander leaves (optional) and knead the flour dough with the paste. You may not need to use any water to make the dough as the Moong dal paste is wet. Set the dough aside for twenty minutes.
Make small lemon sized balls of the dough and using some dry flour roll into flat circles the size of a puri. Heat oil in a deep pan and as the oil boils slowly place each of the flat puris into the oil. A well-cooked puri will puff and float onto the surface of the oil. Carefully take out from the pan, place on absorbent paper and serve hot with pickles or chutney or aloo sabzi.
Ingredients for Moong dal chilla or pancake (4 thin crepes)
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- Moong dal paste: 2 cups
- Gram flour (Besan): 1 cup
- Finely chopped onion: ¼ cup
- Finely chopped chillies: as per taste
- Corainder leave: as per taste
- Grated ginger: 1 tsp
- Coriander powder: 2 tsp
- Raw mango powder: ½ tsp
- Garam masala: ½ ts
- Zeera seeds: 1 ts
- Salt: as per tastwe
- Oil: For frying
Method:
Mix all the ingredients in a bowl and add water to make a semi-fluid paste. Grease a non-stick pan, and place on low heat. Spread the mixture in a circle on the greased pan, and cover with a lid. Allow one side to be cooked till slightly golden brown. Lift the lid and turn over the partially cooked chilla to cook the other side. Grease with a little oil. Again cover the pan and allow this side to take the slight golden hue. The cooked chilla can be swiftly lifted as a whole onto a plate and served with pickles, chutney etc. One chilla usually takes 5-7 minutes to be cooked on both sides when the pan is covered.
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