Moong Dal Batter
- 1 cup moong dal, soaked in water for 3-4 hours
- 1 inch ginger
- 1 green chilli
- salt to taste
- ½ teaspoon red chilli powder
- 1 pinch asafoetida/hing
- 2 tablespoons fresh coriander
- ¼ teaspoon turmeric powder
Moong Dal Toast
- 8 brown bread slices
- 2 teaspoon ghee/clarified butter
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
Moong Dal Batter
- Soak moong dal for 3-4 hours. Post that drain off the excess water
- Now transfer the moong dal in the mixer grinder. Add a green chilli, ginger and 2-3 tablespoons of water if needed. Now grind till it forms into a coarse batter.
- Transfer the batter in a bowl and add red chilli powder, turmeric powder, asafoetida, salt, coriander and mix till well combined.
For Moong Dal Toast
- Take a bread slices and evenly spread a spoonful of the moong dal batter on it. Similarly prepare the rest of them.
- Now place a pan/tawa over medium flame and add little ghee on it.
- Further place the prepared moong dal toast, the side on which we have applied the batter should face the tawa.
- Toast from each sides for 2-3 minutes on medium flame or until it gets a nice crispy texture.
- Immediately serve with ketchup or green chutney.
- Do not add excess water while grinding, as the batter might turn very thin.
- Do not grind the moong dal into a very fine paste, a little coarse texture gives better taste.
- Do not add a very thick later of moong dal on the bread.