Moong Dal and Veggie Savoury ( Finger Foods for Kids )
by Tarla Dalal
Added to 47 cookbooks
This recipe has been viewed 42287 times
Make these bite-sized moong dal pancakes and top with a delicious mixture of vegetables for a fun snack. The small size of these pancakes, make them easy to serve and eat. A nice green and tamarind chutney add to the taste.
For the topping- Heat the oil in a broad non-stick pan, add the green chilli paste and asafoetida and sauté on a medium flame for a few seconds.
- Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes. Keep aside.
- Divide it into 12 equal portions and keep aside.
How to proceed- Soak the moong dal in enough water for at least 2 hours.
- Drain well, add the green chilli paste and curds and blend in a mixer to a fine paste.
- Transfer the paste into a bowl, add the besan, asafoetida, baking soda and salt and mix well.
- Divide the batter into 12 equal portions and keep aside.
- Heat a non-stick tava (griddle) and spread a portion of the moong dal mixture to make a 50 mm. (2”) diameter circle.
- Spread a portion of the topping evenly over it and cook it using a little oil till it is crisp and brown in colour from both the sides.
- Repeat with the remaining batter and topping to make 11 more savouries.
- Cool slightly and serve immediately with green chutney or khajur imli ki chutney.
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Nutrient values per savourie
| Energy | 72 cal |
| Protein | 2.6 g |
| Carbohydrates | 5.7 g |
| Fiber | 1.1 g |
| Fat | 4.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 88.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.5 mg |
| Folic Acid | 7.7 mcg |
| Calcium | 24.1 mg |
| Iron | 7.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 75.1 mg |
| Potassium | 15.7 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
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