Ingredients with Measurements:
- 1 cup split moong dal (dhuli moong dal)
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
Special Equipment Needed:
- Rolling pin
- Rolling board
- Khakhra maker (optional)
Step-by-Step Instructions:
1. Soak the moong dal in water for at least 4 hours.
2. Drain the water and grind the soaked moong dal into a coarse paste.
3. In a pan, heat the oil and add the cumin seeds, sesame seeds, and coriander seeds.
4. Add the red chili powder, turmeric powder, and salt to the pan and mix well.
5. Add the moong dal paste to the pan and mix everything together.
6. Cook the mixture for about 10 minutes until it thickens.
7. Take the mixture off the heat and let it cool.
8. Once the mixture has cooled, take a small portion and roll it out into a thin circle using a rolling pin and rolling board.
9. Place the rolled out dough on the khakhra maker and press down lightly.
10. Cook the khakhra on both sides until it is crisp and golden brown.
11. Repeat the process with the remaining dough.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 150 kcal
Carbohydrates: 20 g
Protein: 7 g
Fat: 5 g
Substitutions for Ingredients:
- Split moong dal can be substituted with split urad dal.
- Sesame seeds can be substituted with flax seeds.
- Coriander seeds can be substituted with fennel seeds.
Variations:
- Khakhras can be made with different types of flours like wheat flour, jowar flour, or bajra flour.
- Khakhras can also be made with different types of vegetables like potatoes, carrots, or spinach.
Tips and Tricks:
- The dough should be rolled out as thin as possible for a crispier khakhra.
- The khakhra should be cooked on low to medium heat for the best results.
Storage Instructions:
Khakhras can be stored in an airtight container at room temperature for up to a week.
Reheating Instructions:
Khakhras can be reheated in a toaster oven or on a skillet on low heat.
Presentation Ideas:
Khakhras can be served with chutneys or dips of your choice.
Garnishes:
Khakhras can be garnished with chopped coriander leaves or grated coconut.
Pairings:
Khakhras can be paired with curries, dals, or raitas.
Suggested Side Dishes:
Khakhras can be served with a side of yogurt or pickles.
Troubleshooting Advice:
- If the khakhras are not crisp enough, cook them for a few more minutes on low heat.
- If the khakhras are too dry, add a few drops of oil while cooking.
Food Safety Advice:
- Make sure to use fresh ingredients for the best results.
- Make sure to store the khakhras in an airtight container to prevent them from becoming soggy.
Food History:
Khakhras are a traditional Indian snack that have been around for centuries. They are a popular snack in Gujarat and Rajasthan and are usually served with tea or as a side dish.
Flavor Profiles:
Khakhras have a nutty and savory flavor with a hint of spice from the red chili powder.
Serving Suggestions:
Khakhras can be served as a snack or as a side dish with a meal.
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Region: Indian