moon dal in water for 3 to 4 hours. Then wash it very
soaked dal in a blender with the green chilies and a
fenugreek leaves, gram flour, asafetida, soda bi-carb,
sugar, oil and salt and mix well.
little batter at a time in a preheated waffle iron and
until crisp. Repeat for the remaining batter.
hot with green chutney.
DAL AND METHI DHOKLAS
instead of soda bi-carb, use ½ teaspoon of fruit salt . At step 4,
pour the batter immediately into a 225 or 250 mm. Diameter well
greased thali and steam, for 5 minutes. Serve as above.
DAL AND METHI PANKIS
spread a little batter very thinly on a well greased non-stick frying
pan. Cook on both sides. Serve as above.
Moong dal with the skin on retains all the B group vitamins during
cooking. This recipe replaces the traditional cooking method for
preparing snacks (e.g. frying in case of moong dall bhajias) by the
healthier method of cooking using the dry heat of a waffle iron.
131 * Protein 7g * Carbohydrates 19g * Fat 3.5g