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Mung Dal Pudla

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

3-4

Level:

Intermediate

About the Recipe

When you're looking for a meal that's wholesome, satisfying, and packed with nutrition, moong dal pudla is hard to beat. This savory Indian pancake, made from blended moong dal and flavorful spices, is naturally rich in plant-based protein, fiber, and essential vitamins and minerals. Whether you're preparing a quick breakfast, a nourishing lunch, or a postpartum-friendly meal, moong dal pudla is a versatile recipe that comes together with simple ingredients and delivers lasting energy. In this post, we'll explore why moong dal pudla is a nutritional powerhouse, its protein content and health benefits, and how to make this delicious recipe at home.

Ingredients


  • 1 cup split yellow moong dal (or whole green moong, soaked)

  • 1-inch piece ginger

  • 1–2 green chilies (optional)

  • 1/3 cup besan(chickpea flour)

  • ½ teaspoon cumin powder

  • 1 teaspoon turmeric

  • 1 tsp coriander powder

  • 1 tsp red chili powder

  • 1 teaspoon garam masalo

  • 1 tbsp sesame seeds

  • Salt, to taste

  • ¼–½ cup water (as needed)


Optional mix-ins:

  • ¼ cup finely chopped bell peppers

  • ½ cup chopped spinach or fenugreek leaves

  • ½ cup chopped cilantro

  • ¼ cup grated carrot

  • ¼ cup grated zucchini

For cooking:

  • 1–2 teaspoons ghee or avocado oil per batch


Preparation


  1. Soak the dal: Rinse the moong dal thoroughly and soak it in water for 6–8 hours or overnight. Drain & wash before blending.

  2. Make the batter: Add the soaked dal, ginger, green chili (if using) to a blender and blend till smooth- batter like consistency. Take out in a mixing bowl then add 1/3 cup besan, cumin powder, garam masalo, turmeric, salt, red chilli powder, sesame seeds, and ¼ cup water if needed. Batter should be thick but pourable.

  3. Add vegetables: Stir in the chopped bell peppers, spinach, cilantro, carrots, zuchinni or other vegetables, if using.

  4. Cook the pudla: Heat a nonstick or cast-iron skillet over medium heat and lightly grease with ghee or oil. Pour about ¼ cup of batter onto the pan and spread it into a thin circle.

  5. Flip: Cook for 2–3 minutes, until the edges begin to lift and the bottom is golden. Flip and cook for another 2–3 minutes until cooked through.

  6. Serve: Enjoy hot with plain Greek yogurt, mint chutney, ketchup, or a side salad.


Say a little prayer & enjoy!! :)

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