Vermicelli stuffed moong dal khandvi

Name: Vermicelli stuffed moong dal khandvi
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup moong dal washed and soaked for 2-3 hours; 1/2 cup yogurt whisked; 2 green chillies; 1 inch piece of ginger; to taste Salt; 1/4 tsp turmeric powder; 1/4 tsp asafoetida; 1/2 cup wheat vermicelli; 1/4 cup grated carrot; 2 tbsp finely grated coconut; 1/4 cup finely chopped cabbage; 1 tbsp oil; 1/2 tsp mustard seeds; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp coriander and cumin seeds powder; to taste Salt; 1/2 tsp kitchen king masala; as needed finely grated cheese

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#ebook
#post43

#healthy2020

Khandvi (Paatudi) is a very famous healthy snacks of Gujarat. Mostly it is made as simple rolls. Have tried to stuff it with vermicelli and given a slight different touch from my side! Also have used crushed moong dal instead of besan. So presenting you my little bundles of joy "stuffed khandvi".

#ebook
#post43

#healthy2020

Krupa Kapadia Shah @krupa_kapadia_shah08

Saved

Ingredients

40 minutes

3 servings

For Moong dal Khandvi
1 cupmoong dal washed and soaked for 2-3 hours
1/2 cupyogurt whisked
2green chillies
1 inch piece of ginger
to tasteSalt
1/4 tspturmeric powder
1/4 tspasafoetida
For vermicelli stuffing
1/2 cupwheat vermicelli
1/4 cupgrated carrot
2 tbspfinely grated coconut
1/4 cupfinely chopped cabbage
1 tbspoil
1/2 tspmustard seeds
1/4 tspturmeric powder
1/2 tspred chilli powder
1/2 tspcoriander and cumin seeds powder
to tasteSalt
1/2 tspkitchen king masala
as needed finely grated cheese

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Steps

40 minutes

1

For Khandvi: Grind soaked moong dal, green chilli and ginger with 1/4 cup water to make a smooth paste, in a mixture.
2

Mix properly the yogurt with 1/2 cup water.
3

Pour the moong dal paste, yogurt mixture, turmeric powder, hing and salt in a non-stick pan and mix it properly.
4

Cook the mixture on medium heat for about 40-45 mins or till it thickens properly. Stir the mixture continuously.
5

Grease back side of couple of thalis. Spread the properly cooked mixture on the thalis evenly.
6

For stuffing: In a bowl heat 2 cup of water.
7

After it boils add the vermicelli and let it cook for 2 minutes.
8

Drain the water and keep aside the boiled vermicelli.
9

Take oil in a pan and heat it. Add mustard seeds let it crackle.
10

Add all the dry spices and salt to it.
11

Add the grated carrot and cabbage. Stir fry for few mins then add coconut.
12

Now add the boiled vermicelli to it and let it cook for few minutes.
13

Let the mixture cool. (Make the stuffing first then the khandvi mixture)
14

Assembling: Spread the stuffing of vermicelli on the khandvi mixture spread on the thalis.
15

Spread finely grated cheese according to our liking.
16

Make cut marks at about a distance of 1.5".
17

Now roll the khandvis. Temper the khandvis with mustard seeds and white sesame seeds.