Leftover cooked moong dal kabab | suji kebab with leftover moong dal | makki Ka atta aur moong dal kabab
Leftover moong dal kabab is the ultimate way to utilize leftover cooked moong dal.
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
- 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.
- 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.
- kawab can be deep fried also.