Mangalorean Recipes

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Moong Dal Bajjeyas

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Quantity Measure Ingredients Description
1/2 Teaspoon Aniseed (Suwa, Shopa)  
5 Medium Chillies, Green  
  As Required Cooking Oil for deep fry
3 Tablespoon Cooking Oil hot
1 Teaspoon Coriander Leaves  finely chopped
1/2 Teaspoon Coriander/Dhania crushed coarsely
1 Teacup Dhal, Moong soaked for 4 hours
1/2 Teaspoon Jeera/Cumin Seeds crushed coarsely
1 Teaspoon Mint Leaves (Pudina) finely chopped
  Little Salt to taste


Wash Moong dhal, and soak it for 4 hours.  Drain soaked dhal and wet grind not too fine.    Mix in all other ingredients, except oil to deep fry.

Beat well with hand to mixer.

Heat oil, drop rounded Bajjyas, with wet hand or spoon.    Fry on medium till golden.

Serve hot with green and tamarind chutneys.

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