Moong Dal And Veggie Savoury (Finger Foods For Kids) Recipe

Ingredients

• 1 tbsp oil
• 1/2 tsp green chilli paste
• a pinch asafoetida (hing)
• 1/4 cup blanched and coarsely crushed matar (green peas)
• 1/4 cup thinly grated carrot
• 1/4 cup thinly grated cabbage
• 1/4 cup crumbled paneer (cottage cheese)
• 3/4 tsp dried mango powder (amchur) (amchur)
• salt (namak) to taste
• 1/2 cup yellow moong dal (split yellow gram)
• 1 tsp green chilli paste
• 2 tbsp fresh dahi (curd)
• 1 tbsp besan (gram flour)
• a pinch asafoetida (hing)
• 1/2 tsp baking soda
• salt (namak) to taste
• oil for cooking

Steps

1. Heat the oil in a broad non-stick pan, add the green chilli paste and asafoetida and sauté on a medium flame for a few seconds.
2. Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Keep aside.
3. Divide it into 12 equal portions and keep aside.
4. Soak the moong dal in enough water for at least 2 hours.
5. Drain well, add the green chilli paste and curds and blend in a mixer to a fine paste.
6. Transfer the paste into a bowl, add the besan, asafoetida, baking soda and salt and mix well.
7. Divide the batter into 12 equal portions and keep aside.
8. Heat a non-stick tava (griddle) and spread a portion of the moong dal mixture to make a 50 mm. (2”) diameter circle.
9. Spread a portion of the topping evenly over it and cook it using a little oil till it is crisp and brown in colour from both the sides.
10. Repeat with the remaining batter and topping to make 11 more savouries.
11. Cool slightly and serve immediately with green chutney or khajur imli ki chutney.