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| Main ingredients | Split skinless green gram (dhuli moong dal), Asafoetida, Dried red chillies, Ginger |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 3-4 days |
| Cook time | 0 minute |
| Serve | |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups soaked split skinless green gram (dhuli moong dal), drained
- ¼ teaspoon asafoetida (hing)
- 2 dried red chillies
- 1 inch ginger, roughly chopped
- Oil for greasing
Method
- Transfer the drained green gram into a grinder jar. Add ¼ cup water, asafoetida, dried red chillies and ginger and grind to a fine paste.
- Grease 1-2 thalis with some oil and drop small portions of the ground mixture keeping a little distance between each portion.
- Keep the thali in the sun to dry for 2-3 days.
- Store in airtight container and use as required.
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