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Ingredients Method Notes

Ingredients
  

  • 1 cup green moong dal/ chotrawali mug ni dal/chilkewali moong dal
  • 2 green chillies more or less adjust to your taste
  • 1 inch ginger optional
  • 2 cloves garlic optional
  • salt to taste
  • green chutney to serve
  • sesame oil to serve
  • methiyo Gujarati achar masala

Method
 

  1. Wash the moong dal till the water runs clean.
  2. Soak it in enough water for 4-5 hours.
  3. In a mixer grinder crush the green chilies, ginger, garlic and salt. Add the soaked moong dal and grind to a thick batter.
  4. Be careful while adding water, we are not looking for runny batter. Aim for a thick batter, add a tablespoon of water at a time to facilitate grinding.
  5. Take out the batter in a bowl.
  6. Place a Kadhai or patili/saucepan filled with little water over high flame. Bring the water to boil.
  7. Take a dollop full of batter over a rimless plate and spread it very thin. Thinner the better.
  8. Once you have spread it invert the plate on the kadai with simmering water and cook the Panoli for 5-7 minutes.
  9. Carefully lift the plate, place it over a wire rack, cut in long strips and with the help of spatula push the Panoli strip to a serving plate.
  10. Serve hot with coriander chutney and methiyo infused sesame oil.

Notes

The water has to be steaming hot to help Panoli cook, maintain the water temperature accordingly. the water should not touch the Panoli, hence keep the water level is the saucepan at a low. We do not need to grease the plate before spreading the batter. The greasing will not allow the batter to hold on to the plate hence DO NOT grease. It does require some practice. Thicker Panoli will taste good too so do not fuss if you cannot get thin Panoli in the beginning. The training video we shot while Namita was making Panoli will help you understand the process and venture into making Panoli.