Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls

Copy Icon
Twitter Icon
Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 40 Min

Total Time : 2 Hr 40 Min


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 chilli

  • 1 onion, chopped

  • 1 tomato, chopped

  • 1/2 tsp mustard seeds

  • 1 tsp broken urad dal

  • 2 tsp oil

  • Salt to taste (nearly 1/2 tsp)

  • DOUGH- 1 1/2 cups warm milk (100'F)

  • 2 tbsp butter, melted

  • 2 tbsp brown sugar

  • 1 1/2 tsp active dry yeast

  • 2 tsp 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

  • TOPPINGS; 1/4 cup poppy seeds


  • To prepare kootu, pressure cook moong dal for 2 whistle.
  • Grind coconut, cumin seeds and dried red chilli to a smooth paste.
  • Heat oil in a pan. Add mustard seeds and urad dal, let them splutter.
  • Add chopped onion, saute till translucent.
  • Add tomatoes and moringa leaves with some water and cook covered for 8-10 minutes.
  • Then add cooked dal, grinded coconut paste and salt along with enough water and boil for 4-5 minutes.
  • To make pretzel bread, in a bowl mix warm water, sugar and yeast and set aside till it froths.
  • Combine all of the dough ingredients to yeast mixture, mix it well. Cover the mixture and leave it for 10 minutes.
  • Knead on lightly floured surface until smooth and elastic, for about 8-10 minutes.
  • Place in a greased bowl, cover and let it rise double in volume for about 1 hour.
  • Preheat oven to 200' C.
  • Combine water and baking soda and bring to a boil.
  • Punch dough down and divide into 8 equal parts. Form each piece into a tight, smooth ball.
  • Boil each ball in the boiling solution for 2 minutes, turning after 1 minute.
  • Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  • Brush with milk and sprinkle poppy seeds generously on top.
  • Bake for 15 minutes at 200' C, then reduce the temperature to 175' C and bake for additional 10-12 minutes or until the loaves are evenly browned
  • Brush with melted butter immediately after removing from oven.
  • To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.
  • Serve warm kootu in this crusty buttery bread bowls.