Moong dal (split green gram)Soaked for 1 hour; most ground into coarse paste, a small portion reserved whole~1 cupest.
Jowar flour (sorghum flour)~½ cupest.
Besan (chickpea flour)~½ cupest.
Whole wheat flour~½ cupest.
Rice flour~¼ cupsest.
Cumin seeds~1 tspest.
OnionChopped~1est.
CarrotChopped~1est.
Leafy greensOther vegetables of choice can also be added~1 cupest.
Green chili
~1est.
Ginger~1 tbspest.
Sesame seeds~2 tbspest.
Saltto taste
Asafoetida (hing)~¼ tspest.
WaterAdd as needed to adjust dough consistency~¾ cupsest.
Cooking oilFor roasting the flatbread~2-3 tbspest.
Steps
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1
Wash the moong dal thoroughly and soak it for about 1 hour to soften it, making it easier to grind and digest.
2
Drain the soaked dal and transfer most of it to a blender jar, setting aside a small portion of whole dal for later.
3
Grind the dal into a coarse paste and transfer it to a large bowl. Add jowar flour, besan, whole wheat flour, and rice flour.
4
Add cumin seeds, onion, carrot, and leafy greens; feel free to add other vegetables of your choice.
5
Then add green chili, ginger, sesame seeds, salt, and asafoetida — the sesame seeds add crunch, a nutty flavor, and extra calcium.
6
Add the reserved whole moong dal into the mixture to give the flatbread extra crunch.
7
Squeeze and mix everything well by hand, adding a little water at a time if needed, to form a soft, smooth dough.
8
Keep the dough soft — if it's too stiff, it will be hard to pat out. Take a ball of dough and gently pat it into a flatbread shape on a wet cloth.
9
Wet your hand slightly and pat the flatbread into an even, thin triangular shape, poking a few small holes in the middle so it cooks evenly and absorbs oil well.
10
Carefully place the flatbread (with the cloth) onto a hot griddle, then gently peel off the cloth after a few seconds. Drizzle a little oil on top. Once the base is cooked, flip it and press gently to cook until golden and crispy.
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