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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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LOW CAL!!!My mom just made this recipe & i made the mustard dip.. it tasted great with the dip!it isn't very crispy..but it tastes wonderful!You can have it with coriander or mint chutney too!We do not hav a waffle maker so we used our Sandwich toaster.Recipe is from Tarla Dalal's 'Low Calorie Healthy cooking' Ingredients:
1 cup mung dal, with skin |
2 -3 chopped green chilies |
2 tablespoons chopped fenugreek leaves (methi) |
2 teaspoons gram flour (besan) |
1 pinch asafetida powder |
1/4 teaspoon bicarbonate of soda |
2 pinches sugar (optional) |
2 teaspoons oil |
salt |
Directions:
1. Soak the moong dal in water for 3 to 4 hours.
2. Then wash it well Blend the soaked dal in a blender with the green chillies and a little water.
3. Add the fenugreek leaves,gram flour,asafoetida,soda bi-carb,sugar,oil,salt and mix well.
4. Pour a little batter at a time in a waffle iron or sandwich toaster and bake until crisp.
5. Repeat with the remaining batter.
6. If you are using the sandwich toaster spread a little oil on the toaster before pouring the mixture.
7. Serve hot with mustard dip or green chutney.
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