Healthy Beetroot Masoor Dal Gluten Free Bun

Name: Healthy Beetroot Masoor Dal Gluten Free Bun
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups red lentils / masoor dal; 3 tbsp curd; 3 tbsp beetroot puree; 1/4 Cup lsabgol fiber / psyllium husk; 2 tbsp oil; 1/2 tsp baking soda; 1 tbsp vinegar; 1 tsp salt; Some pumpkin seeds and sesame seeds for topping

Rita Talukdar Adak @ritaadak17

#WS
#Week6
#Redlentils
Today I have made a easy breakfast lentil bun recipe. This gluten free bun is so delicious and healthy, easy to make. No yeast and no flour are needed to make this delicious lentil recipe .

Rita Talukdar Adak @ritaadak17

Saved

Ingredients

45 minutes

4 servings

2 cupsred lentils / masoor dal
3 tbspcurd
3 tbspbeetroot puree
1/4 Cuplsabgol fiber / psyllium husk
2 tbspoil
1/2 tspbaking soda
1 tbspvinegar
1 tspsalt
Some pumpkin seeds and sesame seeds for topping

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Steps

45 minutes

1

Wash the masoor dal nicely and soak with water for overnight. Drain all the water and add to the blender jar with beetroot puree and blend it into a smooth paste.
2

Now add curd, baking soda, and vinegar, mix it properly. Then add isabgol/ psyllium husk and mix it.
3

Lastly add oil and salt mix again well. Isabgol psyllium husk gradually absorbs the excess water. Mixture becomes thicken. Now take small portion of the mixture and roll in seeds as shown in the figure. Then place the prepared buns in the greased plate.
4

Preheat the kadai with a stand for 10 minutes then place the buns plate and bake for 10-12 minutes on low heat or until edges starts to brown. Buns are ready.
5

Healthy Beetroot Masoor Dal Gluten Free Bun is ready to serve.
6

Enjoy !!!