Recipe: Delicious Moong dal paratha Moong dal ki puran puli Pesarapappu bobbatlu

Recipe: Delicious Moong dal paratha Moong dal ki puran puli Pesarapappu bobbatlu Delicious, fresh and tasty.

Moong dal paratha Moong dal ki puran puli Pesarapappu bobbatlu. In Andhra Pradesh and other places, Moong dal, Chana or a mix is used. Other ingredients that may or may not be used are: Nuts, Dates, Turmeric powder. To understand the nutritional value we need to look at the main contents of Puran Poli.

My older one had these for a snack today and was pretty impressed.

Note - I had some Pappula Podi in my pantry and I added it to the moong dal mixture as I felt it was a little runny.

Another option would have been to heat.

You can have Moong dal paratha Moong dal ki puran puli Pesarapappu bobbatlu using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Moong dal paratha Moong dal ki puran puli Pesarapappu bobbatlu

1. It’s of For outer layer.

2. You need 2 cup of maida.

3. You need 1/4 tsp of salt.

4. You need 2 tsp of oil.

5. It’s of For stuffing.

6. You need 1 cup of yellow moong dal.

7. It’s 1/4 cup of jaggery.

8. You need 1/2 tsp of green cardamom powder.

9. It’s as needed of Oil for shallow fry.

Pesarapappu payasam is one of the payasams made frequently for Naivedyam.

Moong dal is very easily digestible and is fed to kids of all ages.

Specially in hot summers, it is supposed to be a very good coolant and also a very good source of protein.

Grind them into a not so smooth batter along with green chillies and ginger if using.

Moong dal paratha Moong dal ki puran puli Pesarapappu bobbatlu step by step

1. In a bowl add maida, salt, oil, and mix it well.

2. Now add little water and knead a soft dough.

3. Sprinkle 1 tsp oil on dough, cover and keep aside for 15 minutes.

4. Now cook moong dal in a vessel with 2 to 3 cups of water for 10 to 15 minutes.

5. Now heat a nonstick pan add cooked moong dal, jaggery and cardamom powder and cook it till it becomes dry.

6. Now prepare small ladoos with hand and keep it in a plate.

7. Now again knead the dough for a minute and prepare small size balls and keep it in a plate.

8. Grease your hand with little oil and take a prepared ball and spread it on palm and stuff the moong dal ladoo and cover it well.

9. Roll it carefully on a greased sheet by roller pin.

10. Prepare all the balls like this.

11. Now heat a pan and shallow fry both the sides till golden brown in low medium flame.

12. Let it cool little bit and serve.

Transfer the batter into a mixing bowl, add the onions, spinach, carrots, jeera, hing and salt.

In a grinder/blender add the drained moong dal, ginger, green chillies, salt, coriander powder, garam masala, red chilli powder and grind to a fine paste adding as little water as needed.

Mix the above paste into the flour and knead into a soft pliable dough.

You can serve it as a soup or hot beverage.

The dal need should not be mushy or pasty but cooked well.