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Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups leftover Khichri
  • 1 +1/2 cups jowar/bajra/wholewheat flour any as per your choice
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons coriander+cumin powder
  • 1 tablespoon sesame seeds
  • 2 tablespoons ginger+garlic+chili paste
  • 1/4 cup coriander finely chopped
  • a pinch of sugar optional
  • salt to taste
  • oil to shallow fry the Moogdi

Method
 

  1. Place the khichri in a large mixing bowl and knead till you have soft dough like Khichri texture. To this softened Khichri add the spices, paste sesame seeds and chopped coriander, salt, sugar. Mix well.
  2. Add the flour you are using and knead to make a soft pliable dough. You might need to add some more flour if required.
  3. Do not add any water.
  4. Divide the dough in 10-12 balls.
  5. Carefully roll 1/4" thick round Moogdi.
  6. Heat a griddle/tawa, spread some oil and place the rolled Moogdi.
  7. Flip once it has some light brown spots and cook on the other side.
  8. Spread a teaspoon of oil on each side and around to shallow fry the Moogdi.
  9. Once both sides are have light brown spots, remove from griddle and repeat with another one until you have rolled and shallow fried each moogdi.
  10. Serve hot with curd, chutney or pickles.
  11. Store leftover Moogdi in airtight container.

Notes

Take care that the khichri will have salt and turmeric so add accodingly. I have used Jowar flour to make these Moogdi. You may use Bajra or Atta anything works well.