Moong dal puri

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                                             Ready to serve Moongdal puri with peas masala

Makes – 10-12 of the above size

Time taken : 30 minutes(other than soaking)

Moongdal/greengram dal/Hesrubele/Moogadali in hindi , english, kannada and konkani respectively.  Moongdal is the best among all dals   from the point of view of health.    We use it in dishes like the kichadi, kosambari , dalithoy etc.  Today i would like to put up  stuffed moongdal puri which tasted very yummy and tasty too.  Here is my version of the dish.

What you need to have:

1. Moong dal – 1/4 cup

2. Ginger – 1/2 ” piece

3. Cumin seeds – 1/2 teaspoon

4. Salt – as needed

5. Spring onions – 1 tablespoon

6. Wheat atta – 1/2 cup

7. Maida – 1/4 cup

8. Asafoetida powder – a pinch(i have not added)

9. Chili powder – 1/2 teaspoon(i have not added)

10. Cooking oil – 1 teaspoon

11. Cooking oil – 2 cups (to fry puri)


                                                               Ingredients of moongdal puri

What you do with what you have:

1. Soak moong dal in water for about an hour.  Wash and chop spring onions , ginger and keep it aside.

2. Drain water from soaked dal and grind it with ginger, spring onions, cumin seeds, salt  in the mixer without adding water to a fine consistency.KONICA MINOLTA DIGITAL CAMERA

                                                  Ingredients of grinding in the mixy bowlKONICA MINOLTA DIGITAL CAMERA

                                                                   Grind moong dal mix

3. Transfer the grind mix to a wide bowl and add maida, wheat atta and cooking oil to it and knead it into a stiff dough.KONICA MINOLTA DIGITAL CAMERA                                                       Grind dal mix other ingredients of puri dough                                           4. Make a stiff dough and let it set aside for about 15-20 minutes.  Pinch out required quantity of the dough and roll it into medium thick consistency and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                       Puri dough, pinched out ball and rolled puri  

5. Place a skillet with 2 cups of cooking oil in it on medium flame.  When heated just test the oil by just frying a small pinch of the dough in it.  If it raises instantly then just slip a rolld puri from the side of the skillet.  Press it with your ladle in the middle so that it puffs up.KONICA MINOLTA DIGITAL CAMERA

                                                            Moongdal Puri being fried

6. Flip and fry it on the reverse too.  Repeat the same process with rest of the rolled puri.KONICA MINOLTA DIGITAL CAMERA

                                                      Moongdal Puri being fried on the reverse

7. Enjoy with any side dish of your choice like the potato bhaji, veg-kurma etc.., YummmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                Moong dal puri with peas masala

Makes 10-12 of the above size

Time taken – 30 minutes(other than soaking)

Note: 1. Always drain water completely from moongdal as it tends to make the mix watery.

2. Do not add water at all while grinding the dal mix.

3. One can add only maida to make puri.  I have added wheat atta to make it healthier.

4. Fry puri on medium flame only.


7 thoughts on “Moong dal puri

    Toya mahapatra said:
    January 6, 2014 at 12:31 am

    It is a wonderful recipe.i do it exactly with green peas but just dry the moisture by frying in the wok.I love your blogsite and the recipes so much.

      prathibalrao responded:
      January 6, 2014 at 8:23 am

      Hi Toya mahapatra,
      Thanx a lot for your sweet words. Please pass on the link of this blog among your friends community.

    Toya Mahapatra said:
    January 7, 2014 at 10:06 am

    Hi Aunty ,definitely will share with my friends and family.You ‘re a fantastic cook,and just love your recipes,shows how efficient you are ,and with such love serve your family.

    vanamala said:
    January 7, 2014 at 11:46 pm

    Looks healthy and delicious pooris …bookmarked

    Sangita Ray said:
    May 23, 2016 at 1:47 pm

    easy to make and seemed to be tastier….thanks for sharing

    Tattoos said:
    June 13, 2016 at 12:53 pm

    Moong Dal Puri is my favourite. Mixing little ghee makes it more tastier.

    P. K Sharma said:
    September 4, 2016 at 2:48 pm

    Can a pinch of promegnate powder would enhance the flavour?

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