Credit: Blog images contribution - Gita Chopra (Canada) an enthusiastic member on ‘Sustainable Living For All’ Group devoted to spreading awareness about Millets and active on Whatsapp, Facebook & YouTube.
Ingredients:
For the flatbreads:
- 1 cup Organic Sphere's fresh ground, presoaked and dried browntop millet flour
- 1/2 cup yellow moong dal (split yellow lentils), soaked for 2-3 hours
- 1/4 cup finely chopped onions
- 2 green chilies, finely chopped (adjust to taste)
- 2 tbsp finely chopped cilantro (coriander leaves)
- 1/2 tsp cumin seeds
- Salt to taste
- Water, as needed
- Ghee or oil for cooking
For the accompaniment:
- Yogurt
- Pickles
- Chutney
Instructions:
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Drain the soaked moong dal and rinse it thoroughly. Then, coarsely grind the moong dal in a food processor or blender. Set aside.
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In a mixing bowl, combine the Organic Sphere's fresh ground presoaked and dried browntop millet flour, coarsely ground moong dal, chopped onions, green chilies, chopped cilantro, cumin seeds, and salt.
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Gradually add water little by little and knead the mixture into a smooth dough. The dough should be soft but not sticky. Let the dough rest for about 15-20 minutes.
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Divide the dough into small lemon-sized balls.
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Heat a griddle or tawa over medium heat.
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Take a dough ball, flatten it slightly, and then roll it out into a thin circle, using a rolling pin and a little dry flour for dusting.
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Carefully transfer the rolled-out dough onto the hot griddle. Cook for about a minute or until you see bubbles forming on the surface.
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Flip the flatbread and cook the other side for another minute.
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Brush with ghee or oil on both sides and cook until the flatbread is golden brown and cooked through.
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Repeat the process with the remaining dough balls.
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Serve the Delicious Browntop Millet with Moong Dal Flatbreads hot with yogurt, pickles, or chutney.
Enjoy your nutritious and flavorful flatbreads made with browntop millet and moong dal!
