Refrigerated it then I got tried with the work and retired to bed.
AuthorRitika NarulaCategoryBaking, Cookies/ Biscuits, Gluten Free, Millets, RecipeDifficultyBeginner
Take ragi, salt, black salt pepper masalas in a bowl and mix well.
Add in semi-solid liquid coconut oil to it.
Rub it into ragi till it becomes a coarse sand.
Add cold sambhar or water 1 tbsp at a time.
Try to bring the dough together without kneading. Form a ball.
Roll it on clean surface using belan/ rolling pin.
Roll it like a chapati with even thickness.
Now take a pie tin and place it upside down on the crust.
Flip the parchement paper/mat gently holding the bottom of pie tin in your hand.
The ragi crust will fit in the pie mould.
Fix the cracks with hands and flatten the crust a bit too using hands.
Use little leftover dough for the height of pie if required. Prick with fork.
Finish the edges using hands. Cover and refrigerate for 2 hours.
Take a moong dal/ yellow dal aata/flour in a bowl, add salt, black salt, turmeric powder, pepper masalas to it and mix well.
Add idli paste.
Add in veggies and chillies.
Mix well using whisk to remove lumps. Add some water to thin out the paste a bit.
Take the pie crust out of the refrigerator and preheat oven at 190 degree C for 10 minutes on convection mode/ toast mode.
Take a parchement paper and place it inside the crust. Put beans on it.
Bake this crust with beans for 8 minutes at 190 degree C.
Remove from oven. Remove the beans and parchment paper (you can keep back the beans in storage box and use later)
Pour the filling in the crust and Add veggies on top.
Bake in the middle/ lower middle rack at 180 degree C for 25 to 30 minutes in convection mode / both rods on mode.
It is perfectly backed when the sides of filling are set and the centre comes out with few crumbs when toothpick is insected in the centre.
Let it sit in mould for 10 minutes. Then remove the sides by placing tin on a glass.
Slice and serve.
(1) You can use any other leftover bhaji or plain water instead of sambhar for the crust.
(2) Moong dal aata can be substituted for besan or gram flour. Dry roast it on a low flame for a few minutes before using so it doesnt taste raw.
(3) I am using home made moong dal aata which is dry roasted for a minute.
(4) Add spices to your liking.
(5) The recipe is enough to make one big pie crust or 2 small crusts.
Ingredients
Directions
Take ragi, salt, black salt pepper masalas in a bowl and mix well.
Add in semi-solid liquid coconut oil to it.
Rub it into ragi till it becomes a coarse sand.
Add cold sambhar or water 1 tbsp at a time.
Try to bring the dough together without kneading. Form a ball.
Roll it on clean surface using belan/ rolling pin.
Roll it like a chapati with even thickness.
Now take a pie tin and place it upside down on the crust.
Flip the parchement paper/mat gently holding the bottom of pie tin in your hand.
The ragi crust will fit in the pie mould.
Fix the cracks with hands and flatten the crust a bit too using hands.
Use little leftover dough for the height of pie if required. Prick with fork.
Finish the edges using hands. Cover and refrigerate for 2 hours.
Take a moong dal/ yellow dal aata/flour in a bowl, add salt, black salt, turmeric powder, pepper masalas to it and mix well.
Add idli paste.
Add in veggies and chillies.
Mix well using whisk to remove lumps. Add some water to thin out the paste a bit.
Take the pie crust out of the refrigerator and preheat oven at 190 degree C for 10 minutes on convection mode/ toast mode.
Take a parchement paper and place it inside the crust. Put beans on it.
Bake this crust with beans for 8 minutes at 190 degree C.
Remove from oven. Remove the beans and parchment paper (you can keep back the beans in storage box and use later)
Pour the filling in the crust and Add veggies on top.
Bake in the middle/ lower middle rack at 180 degree C for 25 to 30 minutes in convection mode / both rods on mode.
It is perfectly backed when the sides of filling are set and the centre comes out with few crumbs when toothpick is insected in the centre.
Let it sit in mould for 10 minutes. Then remove the sides by placing tin on a glass.
Slice and serve.
(1) You can use any other leftover bhaji or plain water instead of sambhar for the crust.
(2) Moong dal aata can be substituted for besan or gram flour. Dry roast it on a low flame for a few minutes before using so it doesnt taste raw.
(3) I am using home made moong dal aata which is dry roasted for a minute.
(4) Add spices to your liking.
(5) The recipe is enough to make one big pie crust or 2 small crusts.