I’ve had these moong dal pudla in highlights for quite some time but I’m so glad to finally get them up on my website for you all! My favorite thing about this recipe is that they are gluten free, dairy free, nut free, soy free and just straight up filled with split moong dal! This recipe does call for a little bit of rice to help make them crispy but I’ve made it numerous times without, and they are still delicious.
I learned this recipe from my MIL, but it’s a very popular dish in Andhra cuisine known as Pesarattu so there are so many variations on it if you do a quick google search! We usually eat this for brunch, lunch, and even dinner if I want something a little light. They are especially great for toddlers and if you’re in the BLW stage- absolutely great whole food for babies!
We usually eat them with a side of cilantro chutney! I hope you enjoy this recipe and if you do make them be sure to tag me on @thechutneylife, share the recipe and let me know how you liked it! Happy Eating!
Moong Dal Pudla
- 1 cup split moong dal (green &white), covered in water and soaked for atleast 3 hours
- 1 tbsp rice, soaked along with the split moong dal (in the same bowl)
- 1 1/4 cup water for blending (more as needed)
- 1 tbsp garlic, grated or minced finely
- 2 tsp finely chopped green chilis (more or less to taste)
- 2 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp salt (or to taste)
- oil as needed for frying pudla
- optional add in : diced onion
- Rinse the moong dal and rice with water a couple of times and then submerge in water and let it soak for about 3 hours or even overnight. If you're soaking a shorter time (like 3 hours) use hot water to soak.
- Once the dal and rice has soaked, drain it completely and add it to a blender with 1 1/4 cups of water, garlic, ginger, green chilis, turmeric, salt and blend until everything is well combined. You want to blend it so it is slightly coarse but has a pourable consistency. You are noot looking for a silky smooth batter- should be slightly grainy.
- Remove the batter from the blender and place into a bowl.
- Heat a flat skillet on a medium high heat and spread about 1 tsp of oil all over evenly. Using a ladle pour about 1/4 cup of batter on to the center of the skillet and with the bottom of the ladle, spread the batter into a circlular round shape. If your batter is not spreading easily, you may require more water (add it one tbsp at a time until it is easy to spread). Also note the first pudla always seems to stick , but the skillet is just getting seasoned, and you should have success on the second one and thereafter.
- Let the pudla cook for about 1 minute and drizzle a tiny amount of oil around the edges while it cooks. Flip the pudla, let the other side cook for about another 1-2 minutes and then remove from heat.
- Repeat until youve used up the batter. Batter will stay fresh for about 2 days in the fridge.
- Serve hot with cilantro chutney, ketchup or yogurt!