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Moong flour - calling all Indian chefs


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Moong flour - calling all Indian chefs

Ida Red | Jun 1, 2006 10:45 PM

I bought this by mistake, but there was so much of it for sale at the market that I figured it must be a common product.
Is it very different from the other legume type flours?
I did make some interesting crackers with it last night, a little bit mixed with semolina created a nutty taste with a unique kind of crunch.
I'm just curious if anyone uses this type of four regularly.

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