Tuesday, May 31, 2011

Moong Dal/Lilva Kachori


For the covering

Refined flour                                                    100 gms.
Soda bicarb                                                     ¼ tsp.
Water to knead                                                As required
Rava                                                                50 gms.
Ghee                                                                2 tbsps.
Oil for frying                                                    As required
Bread, slices                                                    6 nos.
Salt                                                                 1 tsp.

For the filling

Moong dal                                                     225 gms.
Ginger                                                           1 " piece.
Coriander leaves                                           1 cup
Green chilies                                                  5 nos.
Asafoetida                                                     ½ tsp.
Coriander-cumin powder                               ½ tsp.
Raisins                                                           50 gms.
Coconut                                                         ¼
Chili powder                                                  1½ tsp.
Turmeric powder                                            ¾ tsp.
Lime                                                               2 nos.
Sugar                                                             1 tsp.
Ghee                                                              3 tbsps.
Salt                                                                To taste.


1.Wash, soak the dal overnight and next morning grind it coarsely.
2.Grate the ginger, chop green chilies and grate the coconut.
3.Heat ghee, add the coarsely ground dal and sauté over medium heat.
4.Add the grated coconut, coriander leaves, green chilies, turmeric powder, chili
powder and salt to taste.
5.Stir, add the lime juice and sugar, and cook for a few more minutes .
6.Once the mixture becomes nice and dry, add the raisins and seasonings.
7.For the dough add salt to the sieved flour and rub ghee into it.
8.Add the rava and enough water and knead into a stiff dough.
9.Rest the dough for 45 minutes, then knead well again and divide into equal portions.
10.Roll out each ball to a 4 inch diameter and put some filling in the center.
11.Bring all the edges together, seal using a little water and roll into a round ball.
12.Heat oil in a kadhai and deep fry the kachories on a medium flame till golden


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