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Pappu Patti

Moong dal - 1/2 cup
Roasted channa dal- 1 cup (coarsely ground)
Rice flour - 2 cups
Besan - 1/4 cup
Suji - 1 cup
Water - 500 ml
sesame seeds - 1 tbsp
Curry leaves -  few
Cumin seeds - 2 tsp
Chilli powder - 2 tsp
Salt - 2 tsp
Ghee - 2 tsp
Oil for frying


  • Heat the ghee and fry suji till aroma comes.
  • Wash and boil moong dal in 500 ml of water till soft and tender. Add salt, chilli powder and cumin seeds and remove from fire.
  • Add rice flour,besan and mix well with out lumps.
  • Add roasted rawa, roasted channa dal, sesame seeds and curry leaves. Add 1 tbsp of hot oil and mix to make dough.
  • Take lemon size of mixture and press it flatly on plastic sheet. Do the same for remaining dough.
  • Deep fry the patti's till golden and crispy.
  • Store in airtight container. Its shelf life is one week.

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