DAL VANGI/DUPLICATE VANGI

Ingredients

Cover:

2 cup Besan (Chickpea flour )

1/2  cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder

 pinch of hing

1 cup moong dal

2-3 green chillies

1 tsp garlic

1 tsp cumin seeds

 2 tsp Coriander
2 tsp Oil

Stuffing:
4-5 medium onion, finely chopped

1tsp Poppy seeds(roasted)
5 Garlic cloves

1 inch Ginger
1/2 cup grated dried coconut,

 2  tsp of coriander
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp red chilli powder

1 pinch hing

2 tsp Garam Masala
4 tsp oil

Salt to taste 

METHOD:

For Cover:

 Soak moong dal for 2-3 hours, then drain all the water from the daal, add green chilli, ginger garlic, coriander and salt, then grind  to a paste               

Mix cumin powder, salt, hing, red chilli powder, turmeric powder into besan, and make a dough like a chapati dough.

Then roll a thick circle shape puri of besan, then stuff a moong dal paste and make a shape modak as shown in the image.

Sprinkle some oil in the steamer rack and arrange this stuff modak.Place the rack in the steamer, cover and steam for 15-20min. 

Then cut the modak into 4 pieces and keep aside.

For Stuffing:

          Heat 4tsp oil, add cumin seeds, hing and ginger-garlic, sauté onion until nicely brown. Add poppy seeds, grated  coconut, red chilli powder, garam masala add salt. Mix nicely, then add coriander. Then add the piecies of modak and mix well, then cover it and again heat for next 5-7min.  Garnish with coconut. And sever it hot.