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Moong Dal Pandoli

Moong Dal Pandoli
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Moong dal pandoli, similar to idlis, but made in a unique style, the pandolis taste best when served steaming hot with chutney and tea. The batter is spooned on a muslin cloth that is tied over boiling hot water, making it a really different preparation style. You will need a bit of practice to cook it this way, but believe me, it becomes easy once you try it a few times. If it just doesn’t work out, you can also make it quickly using an idli mould or a thali. Pay attention to the tempering as it is a key flavour enhancer.
  • 1 cup green moong dal (split green gram)
  • ¼ cup fresh curds (dahi)
  • 2 tsp ginger-green chilli paste
  • salt to taste
  • 1 tsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp cumin seeds (jeera)
  • ½ tsp asafoetida (hing)
  • 2 tsp lemon juice
  • 2 tsp fruit salt
  • For Serving
  • green chutney
  1. Clean and soak the moong dal in enough water for 2 to 3 hours. Wash thoroughly to remove some skin and drain.
  2. Add 1 tbsp of water and curds and blend in a mixer till smooth.
  3. Add the ginger -green chilli paste and salt and mix well.
  4. For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds and asafoetida.
  5. When the seeds crackle, add the tempering to the batter and mix well.
  6. Tie a muslin cloth on top of a vessel half-filled with water and heat till the water boils.
  7. Just before steaming sprinkle the fruit salt on the batter and add lemon juice over it, when the bubbles form, mix gently.
  8. Put 1 tbsp of the batter on the muslin at regular intervals, cover with a dome shaped lid and steam for 5 to 7 minutes.
  9. Repeat with remaining batter to make more pandolis. Serve immediately.
You can use chola dal instead of moong dal for a variation.

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