Moong dal pandoli | How to make Moong dal pandoli

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By Kanwaljeet Chhabra
Created on 6th Apr 2016
  • Moong dal pandoli, How to make Moong dal pandoli
Moong dal pandoliby Kanwaljeet Chhabra
  • Moong dal pandoli | How to make Moong dal pandoli (6 likes)

  • 0 reviews
    Rate It!
  • By Kanwaljeet Chhabra
    Created on 6th Apr 2016

About Moong dal pandoli

Moong dal pandoli is very similar to idlis but made is made in a unique style . The batter is spooned on a muslin cloth that is tied over boiling hot water. I have followed Tarla dalal Mam's recipe .

Moong dal pandoli is delicious and authentic dish. Moong dal pandoli by Kanwaljeet Chhabra is a great option when you want something interesting to eat at home. Restaurant style Moong dal pandoli is liked by most people . The preparation time of this recipe is 180 minutes and it takes 10 minutes to cook it properly. Moong dal pandoli is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Moong dal pandoli. Moong dal pandoli is an amazing dish which is perfectly appropriate for any occasion. Moong dal pandoli is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Moong dal pandoli at your home.

  • Prep Time3Hours
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • How to make Idli/Dosa Batter

Moong dal pandoli

Ingredients to make Moong dal pandoli

  • 1 cup green moong dal
  • 1/2 cup curd
  • 2 teaspoon ginger-green chilli paste
  • Salt to taste
  • 1 tsp mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon hing / asafoeida
  • 2 teaspoon fruit salt
  • 2 teaspoon lemon juice

How to make Moong dal pandoli

  1. Soak moong dal in enough water for about 3 hours. Wash and drain the water.
  2. Now take a grinder, add soaked moong dal, 1 tbsp Water and curd . Blend it into a smooth paste.
  3. Now add ginger green chilli paste, fruit salt and lemon juice. Mix all ingredients well.
  4. For tempering - take a pan, add oil. Heat the oil, add mustard seeds, cumin seeds and sesame seeds. When they start crackling , pour this tempering on the batter and mix well.
  5. Tie a muslin cloth on top a vessel, half-filled with water and heat till the water boils.
  6. Put batter on the muslin cloth at regular intervals.
  7. Cover it with lid. Steam it for about 10 minutes. Serve immediately with green chutney or any sauce .
  8. You can make it in idli moulds also.
My Tip: I have added tempering before steaming. You can add tempering after steaming also. As I have followed both types .

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