Moong Dal Ki Pudi - Chef In You

Moong Dal Ki Pudi by Sangeeta on Feb 23, 2012

Pudi means Parantha in Marwadi language,ma mom use to make it since ma childhood,specially for a festival called Shitala Satam,a festival when we eat food which was cooked one day before only and no hot food on that day,believe me guys this pudi tastes as much nicer on second day as served hot.It is a good option for travelling or picnic too,as like thepla it remain fresh on self for at least 4 days,if cooked properly.This is one of ma fav roti,I like it with tea..:)

Cook time: Under 15 min
Prep time: Under 15 min
Yields: serves 2-3 person

Ingredients

For Dough:
1 cup split yellow gram (soaked for 3-4 hrs in water)
2 cup whole wheat flour
1/4 cup semolina
1/4 cup hot oil
4 green chillies (chopped) or to taste
12 curry leaves (chopped)
1 tablespoon red chilli powder or to taste
1 tablespoon garam masala powder
1 tablespoon dry mango powder
1 teaspoon turmeric powder
1 tablespoon crushed fennel seeds
1 tablespoon crushed dry coriander seeds
salt to taste
For Dusting:
water as needed
Dry Flour as needed
For Roasting:
Vegetable oil

Method

For Dough:
Mix all ingredients for dough,except water,make little bit stiff dough by using water,apply 1 teaspoon oil and rest for 10 min.

Now make small balls out of it,by using dry flour roll 1/2 cm. thick chapatti,on a hot griddle roast from both sides by using oil on medium flame.

Serve hot as it is or with plain yogurt or any raita or any sweet sour pickle or with tea or coffee.....:)))))))))

NOTE:This pudi is little bit on the spicy side,but you can always adjust the heat acc to your choice or can totally avoid for kids.

NOTE:If want to make it gluten free then use jowar /sorgham flour,avoid semolina also and try it.

NOTE:If you can add fresh fenugreek leaves to it,which gives this pudi a magical fragrance and taste but then you will not be able to store it for longer.

NOTE:Use oil only for roasting this pudi,as ghee or butter,will not taste good with this pudi.

NOTE: If wish you can add 1/4 cup thick yogurt to the dough,but then storing it is a proble,other wise yogurt will enhance the taste and calciumlevel of this pudi.

NOTE: I had given the traditional version,but there is always a room for much variation in any dish and this is what called cooking...:)