Soft, slightly chewy, packed with flavour, and a snack that pairs really well with your evening cuppa and a variety of chutneys—that's what Pandoli is. At first glance, it’s very easy to mistake Pandoli for Idlis. Both these dishes are steamed and look quite similar after all. But the big difference is that while Idlis are usually made with rice flour (except some versions like Adai Idli, which also include lentils), Pandoli is always made with one lentil—moong dal. Some versions, however, call for chana dal, but none include rice in any form.
Ask any Gujarati, and they’d describe Pandoli as a soft, steamed dumpling they love to have with tea. Apart from being packed with plant proteins and the nutritional benefits lentils provide, Pandoli is also the preferred snack for many because it is steamed and a great alternative to fried or deep-fried snacks that people crave every evening. In fact, Pandoli is a brilliant snack for vegetarians as well as those who are health conscious.
A closer look at the ingredients that go into the making of Pandoli prove this fact. Moong dal is chock full of healthy plant proteins, minerals and vitamins. Curd not only has probiotic qualities to improve your digestion, but also packs quite the punch of calcium. Green chillies and ginger are both full of vitamin C and antioxidants, and the former also has capsaicin to improve metabolism. Mild spices like cumin and mustard seeds not only add flavour but also provide essential minerals.
So, this Gujarati snack packs quite the punch of health and taste at the same time. Here’s the recipe for you to try this evening.
Ingredients:
1 cup split moong dal, soaked
¼ cup curd
1 tsp ginger paste
1 tsp green chilli paste
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida
½ tsp salt
2 tsp fruit salts
1 tbsp water
1 tsp lemon juice
1 tsp oil
Method:
1. Place the soaked moong dal, curd and water in a blender. Grind everything into a smooth and fine paste.
2. Transfer the moong dal-curd mixture into a large bowl.
3. Add the ginger paste, green chilli paste and salt, and mix well.
4. To prepare the tempering, heat the oil in a pan.
5. Add the cumin seeds, mustard seeds and asafoetida.
6. Once these stop spluttering, pour them into the moong dal-curd mixture.
7. Mix well, then add the lemon juice and fruit salts. Mix again.
8. Brush some oil on an idli steamer, then add a ladleful of the Pandoli mixture in the slots.
9. Steam the Pandoli for 10 minutes, then remove them carefully with the help of a spoon.
10. Repeat this process until you have finished the Pandoli batter.
11. Serve the Pandoli hot with a variety of chutneys and tea.