Close Button

Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls

Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls

Cooking Time

Preparation Time : 120

Cook Time : 40

Total Time : 160

Ingredients

Serves 8

  • KOOTU- 1 cup drumstick leaves / moringa leaves

  • 1/2 cup moong dal

  • 1/2 cup grated coconut

  • 1 tsp cumin seeds

  • 1-2 dry red chillies

  • 1 small onion, chopped

  • 1 tomato, chopped

  • 1/2 tsp mustard seeds

  • 1 tsp broken urad dal

  • 2 1/2 tsp oil

  • 1/2 tsp Salt or as per taste

  • DOUGH- 1 1/2 cup warm milk (100° to 110°F)

  • 2 tablespoons butter, melted

  • 2 tablespoons brown sugar

  • 1 1/2 teaspoon active dry Yeast

  • 2 teaspoons salt

  • 3 cups semolina

  • 1/4 cup whole wheat flour

  • BOILING SOLUTION- 12 cups water 3/4 cup baking soda

  • BRUSHING- 1/4 cup whole milk

  • TOPPING- 1/4 cup poppy seeds

Directions

  • 01

    To prepare kootu pressure cook moong dal for 2 whistles.

  • 02

    Grind coconut, cumin seeds and dried red chilli to a smooth paste.

  • 03

    Heat oil in a pan. Add mustard seeds and urad dal, let them splutter.

  • 04

    Add chopped onions and saute till translucent.

  • 05

    Add tomatoes and moringa leaves with a tablespoon or two of water and cook covered for 8-10 minutes.

  • 06

    Then add cooked dal, grinded coconut paste and salt along with enough water and boil for 4-5 minutes.

  • 07

    To make pretzel bread, in a bowl mix warm milk, sugar and yeast and set aside till it froths.

  • 08

    Combine all of the dough ingredients to yeast mixture, mix it well.

  • 09

    Cover the mixture and leave it for 10 minutes.

  • 10

    Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

  • 11

    Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

  • 12

    Preheat oven to 200°C

  • 13

    Combine water and baking soda and bring to a boil.

  • 14

    Punch dough down and divide into 8 equal pieces.

  • 15

    Form each piece into a tight, smooth ball.

  • 16

    Boil each ball in the solution for 2 minutes, turning after 1 minute.Remove loaves from pot using a slotted spoon and place on a greased baking sheet.

  • 17

    Brush with milk and sprinkle poppy seeds generously on top.

  • 18

    Bake for 15 minutes at 200°C then reduce the temperature to 175°C and bake an additional 10 to 12 minutes until the loaves are evenly browned.

  • 19

    Brush with melted butter immediately after removing from oven.

  • 20

    To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.

  • 21

    Serve warm kootu in this crusty buttery bread bowls.

Review

0

Please Login to comment

Link copied