Moong Dal Khandvi recipe - How to make Moong Dal Khandvi
Main Procedure- Drain and grind the moong dal to a very fine paste in a food processor using 1 tablespoon of water.
- Combine th moong dal paste, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and mix very well in a glass bowl. Microwave on high for 7 minutes, stirring in between after every 2 minutes.
- Spread the mixture thinly on the back of three 200 mm. (8") diameter thalis. Allow to cool for five minutes.
- Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
How to proceed- For the tempering, heat the oil in a pan and add the mustard seeds.
- When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
- Serve, garnished with the coriander.
- Saok the moong dal at least 3 to 4 hours before use. A quarter cup of raw moong dal will yield approximately 1/2 cup soaked moong dal.
Nutrient values per
| Energy | 170 cal |
| Protein | 9.8 g |
| Carbohydrates | 21 g |
| Fiber | 2.7 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Vitamin A | 95.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 45.5 mcg |
| Calcium | 142.4 mg |
| Iron | 1.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 17.8 mg |
| Potassium | 395.8 mg |
| Zinc | 1 mg |