Moong Dal Pudla

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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! This recipe uses split moong dal with the husks on – which is green and white in color. When I’m trying to avoid overly processed breads, tortillas and bagels but still want something to satisfy that carb craving- these are my go to! The addition of garlic, ginger and green chilis gives these so much flavor and 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 which is a good source of fiber!

I learned this recipe from my MIL, and Gujarati’s do love their pudla, but this is also 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 if you leave out the green chilis and just tone down the ginger and garlic.

We usually eat them with a side of cilantro chutney or a big dollop of greek yogurt, or hummus! 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!

If you’re looking for a great cast iron skillet: Here is one I love and use all the time for pudla.

Moong Dal Pudla

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PREP TIME: 15 mins

COOK TIME: 10 mins

TIME: 25 mins

Ingredients

1 cup split moong dal with skin (green &white), rinsed well and covered in water and soaked for atleast 3 hours

1 1/4 cup water for blending (more as needed)

1 tbsp garlic, grated or minced finely (or about 4 large cloves garlic)

2 spicy Thai green chilis (or one Serrano chili)

2 tsp ginger, grated

1 tsp salt (or to taste)

oil as needed for cooking pudla

Directions

Drain the soaked dal and transfer it to a blender with 1 1/4 cups of water, the garlic, ginger, green chilis, salt and pulse until everything is well combined. You want to pulse it to a consistency where there is still texture but the ingredients are evenly blended together, you do not want it to be like a smooth soup.
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. Use the back of a spoon to gently pat and spread the batter into a circlular round shape like a puddle (similar to a pancake).
Once you have your pudla into an even layer, let it cook for about one minute and spread a tiny drizzle of oil on the outer edges. Wait about 10 seconds and use a spatula to gently lift the edges off of the skillet.
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, using oil as necessary on your skillet to keep the pudla from sticking. Batter will stay fresh for about 2 days in the fridge.
Serve hot with greek yogurt, cilantro chutney, or even dip it into hummus!
You can also try adding in other items like finely chopped onion and cilantro.

Moong Dal Pudla

Moong Dal Pudla