Cost per serving $0.31 view details
- 2 c. Flour, whole wheat, 225 g
- 4 Tbsp. Ghee, or possibly oil
- 1 tsp -Salt Water for kneading Extra ghee or possibly oil
- 225 gm Mung beans, split, moong dal
- 5Â 1/2 c. -Water, 1.25 l
- 1 tsp Tumeric pwdr
- 2 tsp -Salt
- 1 tsp Sugar
- 2 med Onions, minced
- 2 x Green chilies
- 2 x Bay leaves
- 2 x Cinnamon sticks, 2 inches
- 3 Tbsp. Oil
- 2 Tbsp. Coriander, fresh, cilantro minced
- Rajasthani bread
- Put split mung beans (moong dal) with water in a heavy pan over high heat.
- Add in half of the minced onion, salt, sugar, green chilies, bay leaves, cinnamon sticks. Sift flour with salt; rub in ghee or possibly oil. Knead to a smooth dough. Divide the dough into 10 parts and shape them into round balls. Drop these balls in the boiling dal, reduce heat. Cook for 25 min then remove the cooked flour balls one by one from the dal. Place the cooked flour flour balls in a greased baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) till the skin of the balls begins to crack and the colour turns light brown. Place them in a dish and press each of them in the centre with your thumb. Break lightly and put 1 or possibly 2 tsp ghee in each bafla. Can be eaten without ghee too.
- Heat 3 Tbsp oil in a pan. Fry remaining half of onions till lightly broened. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove from heat and sprinkle with minced coriander. Serve baflas with dal.
- Note: Dal (beans) should be poured over the baflas, breaking them completely. Other vegetable dishes or possibly chutney can be served with it also.
- SERVES: 10
- in Bombay posted, not tested by Anne MacLellan
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|Amount Per Serving||%DV|
|Serving Size 84g|
|Recipe makes 10 servings|
|Calories from Fat 88||33%|
|Total Fat 9.91g||12%|
|Saturated Fat 3.62g||14%|
|Trans Fat 0.11g|
|Total Carbs 36.75g||10%|
|Dietary Fiber 5.2g||17%|