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.
Moong Dal Poori ~ A to Z Indian Pooris
For the Flour
- 2 cups Wheat flour
- 1 tbsp Semolina /Rava
- Salt to taste
- 1/4 tsp Sugar
- 1 tsp Oil hot
- Cooking Oil for deep Frying
Masala to be ground and cooked
- 1/2 cup Split Yellow Moong Dal / Pesara Pappu
- 4 cloves Garlic
- 1/2 inch Ginger
- 4 Green Chilies
- 1 tsp Cumin Seeds
- Handful Coriander Leaves
- A Pinch Asafoetida / Hing
- A Pinch Turmeric powder
- 1/2 tsp Red Chili powder
- 1/2 tsp Garam Masala
- Wash and Change water a couple of times, before soaking the moong dal for an hour. Drain the water and make a smooth paste using little water. Transfer to a bowl.
- Next grind the green Chilies, ginger, garlic, cumin seeds, and coriander leaves. Grind into a fine paste. You can add a little water to make the grinding smooth.
- Heat oil in a nonstick pan, add hing coriander paste along with moong dal paste. Saute for a minute, then add turmeric powder, red chili powder, garam masala and Salt to taste. Keep cooking until the mix comes together. Let the masala cool down, before you knead the dough.
- In a wide bowl, take the flour, rava, sugar and salt. Add hot oil and mix well with a spoon. Now add the cooled down masala and crumble well with the flour.
- Make sure you mix in the entire masala with the flour before you sprinkle water to knead to a stiff dough.
- Cover and keep it aside for 10 mins.
- Once ready to make the pooris, heat a kadai with enough oil for deep frying.
- Divide the dough into equal balls.
- Dust with flour and gently roll out into 6 inch discs. Roll out all pooris before deep frying.
- When the oil is hot, gently drop into to deep fry, slightly press on top for the pooris to puff up.
- Then flip to the other side and cook on both sides.
- Using a slotted spoon, transfer to a kitchen towel.
- Serve with dal or dahi.