One of those cut outs had this recipe, and trust me, more than finding it interesting, I found the name so amusing that I had to try making it! And to my surprise, it turned out ABSOLUTELY FABULOUS! I have never had this before and now I think it is going to be a permanently stocked up dish in my fridge. A new addition to my all time favorites. And it definitely couldn’t get healthier than this!
It tastes gorgeous with a nice cup of tea, or even simple coconut chutney and ketchup.
A little about this dish
Pandoli is a Gujarati snack cooked in a unique style using a double boiler. Chola dal (Chouli / Black eyed Peas) reinforces this recipe with nutrients like proteins, calcium, iron, and folic acid. However, it is very important to soak the dal for a few hours to increase its digestibility. You can also make pandolis in moulds. I have added spinach to make the pandolis interesting and colourful; actually, you can add any leafy vegetable of your choice.
5 - 10 minutes
6 - 8 hours
20 - 30 minutes (excluding the soaking time)
makes about 10 - 12 pandolis
Chouli / Black Eyed Peas
Ginger - Green Chilli Paste
Spinach / Methi Leaves
Eno / Baking Powder
1/2 cup, split or whole
2 tbsp, sour
1 tbsp, max
1/4th tsp / batch (this recipe makes 2 batches of pandolis)
At least 6 - 8 hours before you plan to make this, or preferably overnight, soak the peas in room temperature water.
The preparations for the pandolis
In a steamer, fill it half with water, and cover with a cotton cloth / muslin cloth and tie it tightly with a string, to make sure that it doesn’t bend with the weight of the pandolis. Make sure any lose ends are tucked in so that they don’t catch fire.
Keep the rest of the ingredients ready; Baking Powder / Eno, Methi leaves / Spinach Leaves, lemon, and hing.
Cover the steamed with the dome cover and steam for about 5 - 7 minutes.
After they are cooked, open the cover and allow the steam to settle for a minute or so before taking the pandolis out with a flat spatula. Place them on a wire mesh to allow them to cool.
The methi leaves / fenugreek leaves can be substituted with any other green leafy vegetables you like.
You can also add a simple tadka of oil + mustard seeds + hing to it, to enhance its taste.
The same recipe can be made with split moong dal too.