Monday, December 9, 2013

Sprouted Moong Thepla

Yield: 12 to 15 pieces
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Cuisine: India  
1.      1 cup sprouted moong
2.      1/2 cup curd  or 1 tablespoon lemon juice
3.      1 cup roughly chopped cilantro
4.      2 green chili
5.      1“ ginger piece
6.      3 to 5 cloves garlic
7.      1 tablespoon sesame seeds
8.      1 tablespoon sugar
9.      1 teaspoon garam masala
10.  1 teaspoon coriander – cumin powder
11.  1 teaspoon red chili powder
12.  1/2 teaspoon turmeric powder
13.  2 cups wheat flour (chapatti atta) or Multigrain atta
14.  2 tablespoon oil
15.  Water as needed
16.  Salt to taste
17.  Oil for shallow fry
1.      Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.
2.      In a mixing bowl add all spice ingredients, moong paste, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.
3.      Add in flour than knead the smooth soft dough. If you needed add water.
4.      Cover it and keep aside for at least 10 minutes.
5.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.
6.      Keep it little bit thick than chapatti, heat the griddle.
7.      Roast it nicely from both the sides by applying oil.
8.      Serve with yogurt, tea, or murraba.
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