Moong dal Crispies



1 cup moong dal / Split yellow lentils/ hesarubele

1 cup water

2.5 cups wheat flour / gehun ka atta 

1 tsp cumin seeds/ jeera

1 tsp red chilli flakes

1 tsp kalonji / nigella seeds1 tsp amchur powder

1/2 tsp turmeric / haldi powder

1/4 tsp asafoetida/ hing powder

1 tsp carom seeds / ajwain

3 tblsp oil

Salt to taste

Oil for deep frying


  • Wash moong dal 2-3 times and soak in enough water for 4 hours
  • Drain all the water and cookin cooker  with 1/2 tsp salt and one cup water
  • Cook on a medium flame for 2-3 whistles
  • Dal is fluffy, cooked and cooled down. Transfer it in a bowl
  • Add all the other ingredients like jeera, chilli flakes,kalonji,haldi, hing,ajwain, amchur pdr wheat flour and 3 tblsp oil
  • Mix well and make a soft dough. add water only if needed to knead the dough.
  • Sprinkle water and make a soft and smooth dough. Grease the dough with oil and cover it for 15  minutes.
  • After 15 minutes devide he dough into portions and make balls
  • Roll each ball into a little thick roti
  • With the help of one sharp knife cut the roti into stripes, slit it from the center
  • Heat oil and fry them on a medium heat till they turn crisp and golden brown
  • Remove them and put on an absorbant paper
  • Store in an airtight container once they come to room temperature
  • Enjoy with hot chai or coffee !!


Post a Comment

Popular posts from this blog

Cheesy Garlic Pull-Apart Bread

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Tuppa Dosa with Chutney