Moong Puda | Moong Chilla | Whole Moong and Rice Puda

Puda may be sweet or savory, deep-fried or tava-cooked. Here is a mildly-spiced version of puda made of moong beans, rice, onions, peanuts and other Indian spices and cooked on a tava with minimal oil. The use of the whole moong offers culinary and nutritious benefits. This is a wholesome and filling snack option.


INGREDIENTS: for 12-15 pudas


Whole moong  .......................... 1 Cup
Parboiled rice  .......................... 1 Cup
Green chili ......................................  3
Ginger .....................................  1 inch
Onion cubes ..........................  ½ Cup
Whole red chili ………...…..….……. 2
Curry leaves ……………............. 7- 8
Chopped coriander leaves ..... ¼ Cup
Salt ................................. As per taste
Roasted blanched peanut ...... ¼ Cup
Roasted Cumin seeds…........ ½ Tbsp
Black pepper …………...........  ½  tsp.
Sesame seeds ………...…..... 2 Tbsp
Oil .................................... As needed



DIRECTIONS:
  1. Wash and soak whole moong and parboiled rice for 7-8 hours (Idli rice also work well).
  2. Grind whole moong and rice along with ginger, green chili, onion cubes, whole red chili and curry leaves into a smooth paste.
  3. Add chopped coriander leaves and salt and process for 30 more seconds.
  4. Transfer batter into a bowl. Make a coarse powder of roasted blanched peanut and add into batter.
  5. Crush roasted cumin seeds, and black pepper separately in mortal and add into the better. In the last add sesame seeds and mix well.
  6. Take a flat pan and heat it up. Take one big spoon of batter and spread it on a pan in round shape.  Drizzle little oil on top and let it cook for a couple of minutes.
  7. Then flip the puda and allow it to cook on the other side till light golden-brown spots appear.
  8. Serve hot puda with green chutney or yogurt.


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