Moong Dal Poori is a deep fried Indian Bread made with a ground moong dal along with spices to make a spicy and fuss free bread. This can be enjoyed as such or with any side dish.
Making pooris with stuffing blended in it is very easy as you don’t have to worry about the stuffing coming out during deep frying and this moong dal poori is that kind. Made with smoothly ground moong dal paste that is cooked with masalas, this makes an excellent bread to enjoy any time.
I found this so yummy that I was eating it as such. I made it a little more spicy as Amma felt it spicy, however, I enjoyed it and maybe the next time I come around making this, I would reduce the spice. You can just serve this poori with curds/Yogurt/Dahi.
I am joining the BM#113, with the week 2 theme on A to Z Indian Pooris, where for this month it is going to be M, N and O. As I have already said, making pooris are very easy in my household as I make pooris twice a month and ever since I started this series, I have made sure to include my recipes in the plan. Some of the pooris, my kids have eaten, while majorly its been the elders who enjoy it.
Since the menu is fixed, you will also get to see the fixed side dish that is prepared, which is chana masala, aloo masala or dal depending on the week. Chana Masala is a must, so I have tried different versions from different states as a combination. Can you believe I have about 10 different chana masalas yet to be blogged?
I picked up Moong dal as I felt the blending pooris make life easy!
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Step By Step Pictures for making Moong Dal Poori
Ingredients Used to make these Pooris
Moong Dal is the main ingredient in this poori. Soak the dal for an hour and blend it to a smooth paste. Add water to make a smooth paste, even though some advice you against it. Since we cook the moong dal paste, it really doesn’t matter.
For the Spice: We use green chilies and red chili powder to make this poori, so take care to adjust as per your spice intake.
Make sure to mix the cooked dal with the flour completely before sprinkling water. Remember the dough has to be stiff. So completely mix in everything and sprinkle water to knead to a smooth dough. Let it rest for 10 mins and knead again before rolling out into discs.
For rolling you can either use flour to dust or use a drop of oil. I use flour and gently roll out.
To make the pooris crispy and puffed up for long, we can add semolina and sugar. Go easy with these two as we don’t want too much sweet. These masala pooris are very easy to make. If you are in a hurry, you can soak it for lesser time as well. These turn out dry and can make an excellent travel dish.
While these pooris are great on its own, you can serve it with dahi, dal as the pooris are spicy. Any mild gravy dish will make a good pairing for this poori.