pandoli/panoli

This is a delicate steamed crepe made from split moong beans. This dish is rich in protein and easy to make. It is a delicious gujarati dish.

Ingredients:

eno 1 teaspoon

green chili 1(as spicy one like)

ginger grated 1 inch

garlic(options 1-2 clove)

hing pinch

salt as needed

mustard seeds1 teaspoon

jeera 1 teaspoon

sesame oil with methiya masala to serve

green chutney

Method: 

Soak mong dal for 3-4 hours after proper rinsing.  Take a mixer grinder, remove excess water add moong dal, ginger, and green chili, and crush coarsely. Make sure the batter remains thick in consistency. Now remove from the jar and add salt.

Take a pan, add oil, and heat it. Add jeera, mustard seeds, and hing and temper it. Once it splatters, add it to the coarsely ground batter and mix well.

Now, take a pan and boil water in it. Water should be piping hot. Panoli should not be touching water. So take deep bottom pan and keep water level accordingly. Just before spreading the batter, add fruit salt(eno) and mix well. (don't apply oil as it will not help panoli to stick to the plate. Now spread the batter as thin as possible over the plate. Inver the plate. Keep this plate carefully so that the batter gets cooked with steam. It will take 5-7 minutes to cook. Once cooked, remove it. one can serve as a whole crepe or cut into stripes, roll, and serve. Serve hot with green chutney, sesame oil with methiya masalo and green chili.


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