Leftover cooked moong dal kabab | suji kebab with leftover moong dal

06 Jan Leftover cooked moong dal kabab | suji kebab with leftover moong dal

Last Updated on December 5, 2020 by blessmyfoodbypayal

Leftover cooked moong dal kabab | suji kebab with leftover moong dal | makki Ka atta aur moong dal kabab recipe with step wise pictorial and video method.

Makki Ka atta aur moong dal kabab is the outcome of thought of utilisation of cooked moong dal. After having dal chawal in lunch, some of the dal was left which no one wanted to have. After couple of hours, it was tea time and everyone in the family was carving for something crispy and crunchy. Now it was my responsibility to meet their expectations.

Idea of how to utilize the dal left behind was running in my mind and I started searching pantry. I came across semolina/suji and maize flour/makki atta. I was ok with Suji but I wanted to have rice flour, which unfortunately was finished. So thought of trying my hand on maize flour only.

Challenge before me wasn’t only to cook something crispy and crunchy with the three basic ingredients ie leftover dal, suji & makki Ka atta, but biggest one was that no one should come to know that it’s carrying leftover dal in it.

Somehow started something to make though wasn’t much sure how it will come out. Took basic ingredients, few spices, mixed and voila, an amazing tea time snack was ready.

It was equally confusing for me to name them so just assemble the names of ingredients and named it, what you are seeing as the title of the post.

Also see : Whole wheat bread from leftover cooked moong dal

Snacks recipes

Step wise pictorial recipe

1. Take a bowl and add semolina, maize flour and cooked moong dal. Dal should be thick.
2. Add rest of the ingredients in the bowl like onion, red chilli powder, garam masala, dry mango powder, green chilli & coriander leaves.
3. Mix all the ingredients with hand to knead a soft dough WITHOUT ADDING WATER. Note here, we didn’t need to add water and mixture clubbed into dough due to the water/moisture present in the cooked dal.
4. After dough is kneaded, apply 1 tsp oil on dough & put on rest for 15 minutes.
5. Now take a small ball size mixture from the dough, flatten it into discs between your palms by pressing gently.
6. Apply some oil on non stick tawa & arrange discs on the tawa. Let them cook on low flame.
7. After couple of minutes, drop very little oil on discs & turn their sides.
8. Press the discs wherever necessary & let them turn golden brown from both sides.
9. Take them out on paper nepkin.

Your kawab are ready. Serve hot with tomato ketchup and/or chilli sauce or with any dip of your choice.

Leftover cooked moong dal kabab – recipe card

Leftover cooked moong dal kabab | suji kebab with leftover moong dal | makki Ka atta aur moong dal kabab

blessmyfoodbypayal

Leftover moong dal kabab is the ultimate way to utilize leftover cooked moong dal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Snack

Cuisine Indian

Servings 12 kabab

Ingredients

  

• 1/2 cup moong dal cooked/thick
• 1/2 cup semolina/suji
• 1/2 cup maize flour/makki ka atta
• 1 small onion chopped
• 1/4 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp dry mango powder
• 1 green chilli chopped
• 1 tbsp coriander leaves
• 1 tsp oil
• Oil as per need

Instructions

 

• Take a bowl and add semolina, maize flour and cooked moong dal. Dal should be thick.
• Add rest of the ingredients in the bowl like onion, red chilli powder, garam masala, dry mango powder, green chilli & coriander leaves.
• Mix all the ingredients with hand to knead a soft dough WITHOUT ADDING WATER. Note here, we didn't need to add water and mixture clubbed into dough due to the water/moisture present in the cooked dal.
• After dough is kneaded, apply 1 tsp oil on dough & put on rest for 15 minutes.
• Now take a small ball size mixture from the dough, flatten it into discs between your palms by pressing gently.
• Apply some oil on non stick tawa & arrange discs on the tawa. Let them cook on low flame.
• After couple of minutes, drop very little oil on discs & turn their sides.
• Press the discs wherever necessary & let them turn golden brown from both sides.
• Take them out on paper nepkin.
• Your kawab are ready. Serve hot with tomato ketchup and/or chilli sauce or with any dip of your choice.

Video

Notes

1. While you are kneading the dough, don't add water and there's every possibility that your dough will make out even without water. But in case mixture is not coming together & is little dry, add few spoons of water to make a dough. However you can add few spoons of dal or oil to make a dough.
2. Contrary to what has been said just above, if dough is loose even without adding water, add few spoon/s of semolina or maize flour to make the mixture bindable.
3. kawab can be deep fried also.

Keyword kabab, kebab, leftover cooked mong dal

NOTE

1. While you are kneading the dough, don’t add water and there’s every possibility that your dough will make out even without water. But in case mixture is not coming together & is little dry, add few spoons of water to make a dough. However you can add few spoons of dal or oil to make a dough.
2. Contrary to what has been said just above, if dough is loose even without adding water, add few spoon/s of semolina or maize flour to make the mixture bindable.
3. kawab can be deep fried also.