Rajasthani cuisine is versatile in its own way and as a marwadi we have some family hailed dishes only those family inheritance will know. Every marwadi house is different and they have their own paternal side recipes which they follow. Like few days back I made korma roti which was liked by many is our family recipe in some marwadi family they use yellow moong dal for making the same roti . If you remember my friend sneha shared a recipe in my blog a event I hosted here in my blog. I had made these moongdi back then and now I make them often at home. This is one protein packed crispy roti perfect for travel as well and they taste yummy as is but if you want you can accompany pickle with it. Now moving on to the recipe..
Rajasthani Moongadi
| Category | Preparation time | Cook Time |
|---|---|---|
|
Rajasthani Recipe
|
3-4 hr
|
20 mins
|
Ingredients
Mogar/Moong dal/ split yellow dal -1 cup
Wheat flour- 2 cups
Red chilly pd -2 tsp ( adjust as needed)
Turmeric powder -1/4 tsp
Asafoetida a pinch
Water as needed
Salt to taste
Oil for frying + 3tbsp for adding while making the dough
Water as needed
Method
- Soak the yellow moong dal in enough water for 3-4 hours.
- Drain the water from soaked mogar /yellow moong dal.
- In a vessel put the dal add wheat flour, chilly powder, turmeric powder, asafoetida,oil & salt.
- Mix them well, add water little by little and make a dough like a chapathi dough.
- Divide them to equal balls and roll them with a rolling pin.
- Make small balls & roll all to thin chapathis as shown & keep aside.
- Heat a tawa and place the rolled roti on it, once you see little bubbles on top , flip and cook the other side , drizzle oil as needed.
- Once you see little brown spots flip and cook them again.
- Press the roti well with a steel bowl or a ladle so that they get little crispy. If the flame is simmer the roti will turn crispier.
- Do the same for the rest of the dough balls.
- The crispy mogar roti is ready to enjoy as a snack or a meal .