moong dal khakhra recipe | moong dal papdi | healthy non fried moong dal crispy jar snack |

by Tarla Dalal

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about moong dal khakhra▼

moong dal khakhra step by step recipe▼

what is moong dal khakhra made of ?▼

soaking and blending yellow moong dal▼

dough for moong dal khakhra▼

making moong dal khakhra▼

pro tips for moong dal khakhra▼

calories of moong dal khakhra▼

moong dal khakhra benefits▼

moong dal khakhra recipe | moong dal papdi | healthy non-fried moong dal crispy jar snacks | with 35 amazing images.

moong dal khakhra is a healthy Indian jar snack. Learn how to make healthy non-fried moong dal crispy jar snacks.

mini moong dal khakhra as a jar snack, never fails to make tea-time a lively affair.

While the traditional deep-fried version is made with refined flour, here we have given the moong dal papdi several innovative twists to make it super healthy.

This moong dal papdi is made with a combination of whole wheat flour and yellow moong dal, spiced up with sesame seeds, coriander and other tasty ingredients.

What’s more, this healthy non-fried moong dal crispy treat is cooked on a tava with the least oil. Try it and you will be surprised by how tasty and crisp it turns out!

Also do try other healthy jar snacks like Beetroot Shakkarpara, Thattai or Ragi and Oat Crackers.

Pro tips for moong dal papdi. 1. Cover the dough with a damp muslin cloth and keep aside for 10 minutes. This will make the dough soft. 2. Add 2 tsp coconut oil or olive oil. Don't use processed seeds oils as they are high in omega-6 fatty acids, which can promote inflammation in the body. 3. Blend soaked and drained yellow moong dal in a mixer to a coarse paste without using any water. 4. Add 1/2 tbsp sesame seeds (til). These tiny white seeds are indeed a good source of protein. Half of the daily requirement of calcium is fulfilled by consuming 1/2 cup of sesame seeds. 5. Store healthy non-fried moong dal crispy jar snack in an air-tight container upto 15 days.

Enjoy moong dal khakhra recipe | moong dal papdi | healthy non-fried moong dal crispy jar snacks | with step by step photos.

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Moong Dal Khakhra, Papdi, Healthy recipe - How to make Moong Dal Khakhra, Papdi, Healthy

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Soaking Time: 30 minutes Preparation Time: 5 mins Cooking Time: 40 mins Total Time: 751 hours 15 minutes 43Makes 43 papadis
Show me for papadis

Ingredients

For Moong Dal Khakhra
1/4 cup yellow moong dal (split yellow gram)
3/4 cup whole wheat flour (gehun ka atta)
2 tsp coconut oil or olive oil
2 tbsp finely chopped coriander (dhania)
1/2 tbsp sesame seeds (til)
1 tsp ginger-green chilli paste
3/4 tbsp lemon juice
1/4 tsp turmeric powder (haldi)
salt to taste
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil

Method

For moong dal khakhra

To make moong dal khakhra, soak the yellow moong dal in enough water for 30 minutes. Drain well.
Put the soaked yellow moong dal in a mixer and blend to a coarse paste without using water.
Transfer the paste into a deep bowl, add whole wheat flour, oil. Coriander, sesame seeds, ginger green chilli paste, lemon juice, haldi and salt.
Knead into a semi-stiff dough gradually adding 1 to 2 tbsp of water.
Cover the dough with a damp muslin cloth and keep aside for 10 minutes.
Divide the dough into 4 equal portions.
Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little whole wheat flour for rolling.
Cut into 7 equal circles using a cookie cutter or vati of approx. 50 mm. (2”) diameter in size.
Repeat with the other 3 dough balls to make more circles. Note that each time you use the cookie cutter you will get some left over dough which we roll again and make more papadi.
Total mini moong dal khakhras dough circles we get are 43.
Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
Place 12 circles on the tava. We used a 10 inch non stick tava.
Cook while pressing them using folded muslin cloth or khakhra press, till they turn crisp and golden brown in colour from both the sides.
Cool completely and store in an air-tight container.
Use moong dal khakhra recipe | moong dal papdi | as required.

Moong Dal Khakhra, Papdi, Healthy recipe with step by step photos

like moong dal khakhra

like moong dal khakhra recipe | moong dal papdi | healthy non-fried moong dal crispy jar snacks | then see our healthy khakhra recipes and some recipes we love below.
- baked papdi recipe | baked puris | homemade baked papdi | healthy baked puri |
- baked soya puris recipe | soya til crispies | healthy soya baked sesame seeds puris |

what is moong dal khakhra made of ?

what is moong dal khakhra made of ? See below image of list of ingredients for moong dal khakhra.

soaking and blending yellow moong dal

This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
The moong dal is now clean.

Cover and soak the dal for 30 minutes.
Yellow moong dal after soaking for 30 minutes.
Drain.
Yellow moong dal after soaking for 30 minutes.
In a mixer put soaked and drained yellow moong dal.

Blend soaked and drained yellow moong dal in a mixer to a coarse paste without using any water.

dough for moong dal khakhra

Transfer the moong dal paste into a deep bowl.
Add 3/4 cup whole wheat flour (gehun ka atta).
Add 2 tsp coconut oil or olive oil. Don't use processed seeds oils as they are high in omega-6 fatty acids, which can promote inflammation in the body.
Add 2 tbsp finely chopped coriander (dhania).

Add 1/2 tbsp sesame seeds (til). These tiny white seeds are indeed a good source of protein. Half of the daily requirement of calcium is fulfilled by consuming ½ cup of sesame seeds.
Add 1 tsp ginger-green chilli paste.
Add 3/4 tbsp lemon juice.
Add 1/4 tsp turmeric powder (haldi).
Add salt to taste. We added 1/3rd tsp salt.

Gradually add 1 to 2 tbsp of water to make a semi-stiff dough.
Knead into a semi-stiff dough.
Cover the dough with a damp muslin cloth and keep aside for 10 minutes. This will make the dough soft.

making moong dal khakhra

To make moong dal khakhra recipe | moong dal papdi | healthy non-fried moong dal crispy jar snacks | divide the dough into 4 equal portions.
Flatten the dough on a rolling board and dust with flour.

Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little whole wheat flour for rolling.
Cut into 7 equal circles using a cookie cutter or vati of approx. 50 mm. (2”) diameter in size. You may cut to any size you wish, but we loved the 2 inch size papadi.
Repeat with the other 3 dough balls to make more circles. Note that each time you use the cookie cutter you will get some left over dough which we roll again and make more papadi. Total mini moong dal khakhras dough circles we get are 43.
Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
Place 12 circles on the tava. We used a 10 inch non stick tava.

Cook for 30 seconds on a medium heat.
Grease top of dough circles with oil using a brush.
Flip over.
Press down the khakhra on all sides while cooking, using a folded muslin cloth or khakhra press. This ensures a uniform cooked khakhra.
Cook both sides on slow flame till golden brown. Your moong dal papadi is ready.

Cool completely. Use moong dal khakhra | moong dal papdi | healthy non-fried moong dal crispy jar snack | as required.

pro tips for moong dal khakhra

Cover the dough with a damp muslin cloth and keep aside for 10 minutes. This will make the dough soft.
Add 2 tsp coconut oil or olive oil. Don't use processed seeds oils as they are high in omega-6 fatty acids, which can promote inflammation in the body.
- Canola oil
- Corn oil
- Cottonseed oil
- Soybean oil
- Sunflower oil
- Safflower oil
- Grapeseed oil
- Rice bran oil
Blend soaked and drained yellow moong dal in a mixer to a coarse paste without using any water.
Add 1/2 tbsp sesame seeds (til). These tiny white seeds are indeed a good source of protein. Half of the daily requirement of calcium is fulfilled by consuming ½ cup of sesame seeds.

Cut into 7 equal circles using a cookie cutter or vati of approx. 50 mm. (2”) diameter in size. You may cut to any size you wish, but we loved the 2 inch size papadi.
Store moong dal khakhra | moong dal papdi | healthy non fried moong dal crispy jar snack | in an air-tight container upto 15 days.
This is the 2 inch cookie cutter we used.