- Soak chana dal and sabut moong separately for About 2 3 hours. This is a breakfast recipe so i often soak it over night. Pressure cook Dal on medium flame for 2 whistles if soaked overnight otherwise 4 whistle. Dal sholud be cooked but retain shape.
- Dal should not be watery. The procedure to cook moong is the same as dal. Do not add excess water to cook moong.
- To knead ko ki Dough: In a big bowl add whole wheat flour Make a well in center add salt 1 tspn red chilly pwd and oil mix properly to make to dough of bread crumbs like. Gradually add water to knead to a stiff dough. Rest for 15 -20 mins.
- Roll out a preferably a big size of dough in to a small roundel. Heat griddle/tawa roast this roundel for about 20 seconds on each side. Remove from tava roll again to make a big koki roast it on heated tawa on medium flame till crispy and golden both side
- Chutney: Soak tamarind in warm water for 15 mins. Squeeze and strain to make pulp add salt aand red chilly pwd to taste. Mix. Chutney is ready.
- Mix together 1/2tspn red chilly pwd, coriander pwd and amchur pwd to make masala mix. Assemble: On serving plate arrange kokis top with dal and moong sprinkle masala mix top with chutney. Top with finely chopped onion and tomatoes. Granish with Coriander
Dal Moong Ko ki Canapes
By Dimpy Jagyasi
Mar, 4th
614
Servings
3 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Split Bengal gram / chana dal
- Green gram/Sabot Moong
- Salt
- Tumeric pwd
- Whole-wheat wheat flour
- Oil/Ghee
- Red chilly pwd
- Tamarind
- Coriander pwd
- Amchur pwd
- Finely Chopped onion and tomatoes
