Moong Carrot Bites is an accidental recipe!
Yes..I will be honest but what came out was truly tasty. Well not every experiment I do is successful but this one definitely was 🙂
Baking savory cakes is fun, because that limits sugar intake but still brings in the happiness on my son’s face. He enjoyed this Moong Carrot Bites and I had it for dinner time with some green chutney. So yes, this becomes another recipe solving problems in multiple folds..Isn’t it?
You wont mind packing them for office dabba or school tiffins too. However the trick is ..it would be little gooey so keeping in refrigerator before cutting helps a lot and the taste of Oregano with chillis is just perfect. You can add your own tastemakers too 🙂
Moong Carrot Bites
Ingredients
- 1 cup Yellow Moong Dal (Soaked)
- 1/2 cup Curd
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 cup Carrot (Grated)
- 1/4 cup Oil
- 1/4 tbsp Oregano Seasoning
- 1 tbsp Flax Seeds Powder
- 1/4 tsp Black Pepper powder
- 1/4 tsp Red Chilli Flakes
- 1/4 tsp Roasted and Crushed Peanuts
Instructions
After the moong dal has been soaked overnight make a fine paste of it without any added water.
Pre heat the over for 10 mins at this stage. Take a baking dish ( I generally use square one) and put a parchment paper and keep it ready too.
Take a bowl and in that add curd and oil and beat it with an electric beater or a whisker.
Now add salt, grated carrots, flax seeds powder, oregano, pepper powder, chilli flakes and last baking powder and mix it.
As you would add baking powder and it mixes with liquid it would activate so start gradually adding the moong dal paste and fold it like a cake mix.
Pour the mixture in the ready baking tray , sprinkle crushed peanuts and bake it for 25 mins to 30 mins at 180 degrees. At 25 mins you can do a tooth pick test and once its done, let it rest in the over for another 10 mins.
Pull out the baking dish and cool it and then keep it in refrigerator for 10 mins. Later cut it into small cubes and serve with milk or green chutney or even some homemade cheese sauce.