Friday, January 22, 2016

Crispy green gram

Paasi payaru mixture / baked green gram / moong namkeen:

I am not sure what to name this , as this is one of the recipes I have tweaked after watching baked chickpeas in TV.  In Tamilnadu, they fry this green gram and add it to spicy mixture (namkeen).  Instead of deep frying, baking something with an Indian touch is more soothing for me.
I made this in two batches, one with cashews , curry leaves and more spices and another batch with lesser spices. Both tastes amazing. I stored this in a small jar and loved every bit of it along with tea in the evenings ☺.      
Hope you all enjoy this !
Baked green gram
Steps involved:
Soaked green gram

Soaked green gram with Indian spices

Bake at 350 for 25 - 30 min

Another way

baked green gram

Crispy baked green gram.

Whole green gram - 1 1/2 cup
turmeric powder - 1/2 tsp
curry masala powder - 1/2 tsp
red chili powder - 1/2 tsp
lemon juice - from 1/4 fruit
salt - 3/4 tsp
olive oil / any oil - 3 tbsp (1 tbsp per 1/2 cup)
cashew - few (optional)
curry leaves - few (optional)

Rinse the green gram. Soak for 12 hours (overnight). Drain water. If interested let it sprout for 6 hours. Put it in a mixing bowl and add all the above said ingredients.
Preheat oven to 350 deg F for 5 minutes.
Line a baking tray with aluminum foil. Coat it with little oil.
Spread the green gram mix over the baking tray. Do not crowd (if needed use more baking trays than crowding, to ensure crispiness).
Bake for 20 minutes. Take out and stir using a spatula. Bake again for 10 more minutes or till the green gram turns crispy.
Cool completely and store in air tight containers.

Serving suggestion:
Serve as snack.

1 comment:

Jaleela Kamal said...

வாவ் சூப்பர் ஸ்னாக்ஸ்