Name: Stuffed moong dal khandvi recipe by Krupa Shah at BetterButter
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 3
Ingredients: For moong dal khandvi:; 1 cup washed and soaked for 3 hours moong dal; 1/2 cup yogurt whisked; 2 green chillies; 1" piece of ginger; 1/4 tsp turmeric powder; 1/4 tsp hing; Salt to taste; For spicy vermicelli stuffing:; 1/2 cup vermicelli; 1/4 cup grated carrot; 1/4 cup finely chopped cabbage; 2 tbsp finely grated fresh coconut; 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; 1/2 tsp kitchen king masala; Salt to taste; Other ingredients:; 1/2 cup finely grated cheese; For tempering:; 1 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp sesame seeds; 6-8 curry leaves; For garnishing:; Chopped coriander leaves; Grated fresh coconut

ABOUT Stuffed moong dal khandvi RECIPE

Khandvi (Paatudi) is a very famous snacks in Gujarat. Mostly it is made as simple rolls. Have tried to stuff it with a bit spicy 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 moong dal khandvi".

Ingredients Serving: 3

For moong dal khandvi:
1 cup washed and soaked for 3 hours moong dal
1/2 cup yogurt whisked
2 green chillies
1" piece of ginger
1/4 tsp turmeric powder
1/4 tsp hing
Salt to taste
For spicy vermicelli stuffing:
1/2 cup vermicelli
1/4 cup grated carrot
1/4 cup finely chopped cabbage
2 tbsp finely grated fresh coconut
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
1/2 tsp kitchen king masala
Salt to taste
Other ingredients:
1/2 cup finely grated cheese
For tempering:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
6-8 curry leaves
For garnishing:
Chopped coriander leaves
Grated fresh coconut

Instructions

For khandvi: Grind soaked moong dal, green chilli and ginger with 1/4 cup water to make a smooth paste, in a mixture.
Mix properly the yogurt with 1/2 cup water.
Pour the moong dal paste, yogurt mixture, turmeric powder, hing and salt in a non-stick pan.
Mix everything properly.
Cook the mixture on medium heat for about 40-45 mins or till it thickens properly. Stir the mixture continuously.
Grease back side of couple of thalis. Spread the properly cooked mixture on the thalis evenly.
For stuffing: In a bowl heat 2 cup of water. After it boils add the vermicelli and let it cook for 2 minutes.
Drain the water and keep aside the boiled vermicelli.
Take oil in a pan and heat it.
Add mustard seeds let it crackle.
Add all the dry masalas and salt.
Add the grated carrot and cabbage.
Stir fry for few mins then add coconut.
Now add the boiled vermicelli to it and let it cook for few minutes.
Let the mixture cool.
Assembling: Spread the stuffing of vermicelli on the khandvi mixture spread on the thalis.
Spread finely grated cheese according to our liking.
Make cut marks at about a distance of 1.5". Now roll the khandvis.
Temper the khandvis with mustard seeds and white sesame seeds.
Garnish with grated coconut and coriander leaves.
And tadaa...your lil bundles of joy are ready to serve!
Serve the khandvi with green chutney.

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