Moong Dal Pandoli
Recipe type: Snacks
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
- Clean and soak the moong dal in enough water for 2 to 3 hours. Wash thoroughly to remove some skin and drain.
- Add 1 tbsp of water and curds and blend in a mixer till smooth.
- Add the ginger -green chilli paste and salt and mix well.
- For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds and asafoetida.
- When the seeds crackle, add the tempering to the batter and mix well.
- Tie a muslin cloth on top of a vessel half-filled with water and heat till the water boils.
- Just before steaming sprinkle the fruit salt on the batter and add lemon juice over it, when the bubbles form, mix gently.
- 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.
- Repeat with remaining batter to make more pandolis. Serve immediately.
You can use chola dal instead of moong dal for a variation.