Stuffed Urad Dal Bhakri-Tenali Vijayalakshmi Deer

 

Vijayalakshmi Deer| Best Quality Urad Dal, Orid Dal, Blackgram in Andhra Pradesh, India

Stuffed Urad Dal Bhakri

These mini stuffed bhakris are cooked on a tava, which makes it suitable for people with high cholesterol or diabetes, without compromising on taste. The flavourful topping is also devoid of any fat. Two of these bhakris make a satiating snack.

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
salt to taste

For The Urad Dal Stuffing
1/2 cup urad dal (split black lentils)
1 tsp oil
1 tsp roasted and coarsely crushed cumin seeds (jeera)
1/2 tsp roasted and coarsely crushed coriander (dhania) seeds
1/2 tbsp finely chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

For the dough

Combine the whole wheat flour and salt in a deep bowl, mix well knead into a semi-soft dough using enough water.

Divide the dough into 14 equal portions and keep aside.

Soak the urad dal in enough water in a deep bowl for 1 hour. Drain well.

Combine the urad dal and 2 tbsp of water in a mixer and blend to a coarse paste. Keep aside.

Heat the oil in a broad non-stick pan, add the cumin seeds, coriander seeds and green chillies.

When the seeds crackle, add the urad dal paste, black pepper and salt, mix well and cook on a slow flame for 3 minutes, while stirring continuously.

Remove from the flame and keep aside to cool completely.

Divide the stuffing into 14 equal portions and keep aside.

How to proceed

Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.

Place a portion of the urad dal stuffing in the centre, bring together all the sides and seal the edges.

Roll it out again into 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.

Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides.

Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and golden brown spots appear on both the sides.

Serve immediately.

 

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