Moong Dal Khandvi recipe - How to make Moong Dal Khandvi
Main Procedure- Make the butter milk by whisking together the curds with ½ cup of water. Keep aside.
- Drain and grind the moong dal to a very fine paste in a food processor using 1 tbsp of water.
- Combine the moong dal paste, butter milk, green chilli paste, turmeric powder, asafoetida and salt and cook on a medium flame stirring continuously till the mixture becomes thick, and leaves the sides of the pan.
- Spread the mixture thinly on the back of 4 to 5 200 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.
Nutrient values (Abbrv) per serving
| Energy | 138 cal |
| Protein | 8.6 g |
| Carbohydrates | 19.6 g |
| Fiber | 2.6 g |
| Fat | 2.2 g |
| Cholesterol | 4 mg |
| Sodium | 13.1 mg |