Bajra, Rice and Sprouts Moong Puda
by Tarla Dalal
Added to 180 cookbooks
This recipe has been viewed 69474 times
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.
- Combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency.
- Add the turmeric powder, mix well and keep aside for 15 minutes.
- Heat a non-stick tava (griddle) and grease it lightly using a little oil.
- Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle.
- Cook on both the sides, using a little oil, till it turns golden brown in colour.
- Repeat with the remaining batter to make 14 more pudas.
- Serve immediately with green chutney.
- If you find it difficult to make pudas, add 2 tsp of besan in the batter and mix well.
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