Ingredients

The following ingredients have 8 Servings
  • 1 cup drumstick leaves (moringa leaves)
  • 1/2 cup moong dal
  • 1/2 cup coconut (grated )
  • 1 tsp cumin seeds
  • 1-2 dry red chilies
  • 1 onion (small, chopped)
  • 1 tomato (chopped)
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal (broken )
  • 2 1/2 tsp oil
  • Salt ( to taste)
  • 1 1/2 cup warm milk (100° to 110°F)
  • 2 tbsp butter (melted)
  • 2 tbsp brown sugar
  • 1 1/2 tsp dry Yeast (active )
  • 2 tsp Salt
  • 3 cups semolina
  • 1/4 cup whole wheat flour
  • 12 cup water
  • 3/4 cup baking soda
  • 1/4 cup whole milk
  • 1/4 cup poppy seeds

Instruction

  • To prepare kootu pressure cook moong dal for 2 whistles.
  • Grind coconut, cumin seeds and dried red chili to a smooth paste.
  • Heat oil in a pan. Add mustard seeds and urad dal, let them splutter.
  • Add chopped onions and saute till translucent.
  • Add tomatoes and moringa leaves with a tablespoon or two of 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 milk, 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, about 8 to 10 minutes.
  • Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  • Preheat oven to 200°C
  • Combine water and baking soda and bring to a boil.
  • Punch dough down and divide into 8 equal pieces. Form each piece into a tight, smooth ball.
  • 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.
  • 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 an additional 10 to 12 minutes 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.