Bajra, Rice and Sprouts Moong Puda


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Bajra, Rice and Sprouts Moong Puda


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Puda may be sweet or savoury, deep-fried or tava-cooked. Here is a mildly-spiced version of puda made of bajra, rice flour and sprouted moong cooked on a tava with minimal oil. The use of curds for binding gives it a pleasant aroma and flavour. This quick and easy bajra, rice and sprouts moong puda can be prepared as a snack or for breakfast.

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Bajra, Rice and Sprouts Moong Puda recipe - How to make Bajra, Rice and Sprouts Moong Puda

Preparation Time:    Cooking Time:    Total Time:     Makes 15 pudas.
Show me for pudas.

Ingredients

For The Batter
1/2 cup bajra (black millet) flour
1/2 cup rice flour (chawal ka atta)
1/2 cup fresh whisked curds (dahi)
1/2 cup sprouted moong (whole green gram)
1 tbsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
salt to taste
1/4 tsp turmeric powder (haldi)

Other Ingredients
oil for greasing and cooking

For Serving
green chutney
Method
For the batter

  1. Combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency.
  2. Add the turmeric powder, mix well and keep aside for 15 minutes.

How to proceed

  1. Heat a non-stick tava (griddle) and grease it lightly using a little oil.
  2. Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle.
  3. Cook on both the sides, using a little oil, till it turns golden brown in colour.
  4. Repeat with the remaining batter to make 14 more pudas.
  5. Serve immediately with green chutney.

Handy tip:

  1. If you find it difficult to make pudas, add 2 tsp of besan in the batter and mix well.

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