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Bajra, Rice and Sprouts Moong Puda

Bajra, Rice and Sprouts Moong Puda
Recipe type: Breakfast
Cuisine: Indian
Serves: 7
Prep time:
Cook time:
Total time:
A very easy and a quick recipe that can be eaten for breakfast and snacks.
  • For The Batter
  • ½ cup bajra (black millet) flour
  • ½ cup rice flour (chawal ka atta)
  • ½ cup fresh whisked curds (dahi)
  • ½ cup sprouted moong (whole green gram)
  • 1 tbsp finely chopped green chillies
  • ¼ cup finely chopped coriander (dhania)
  • salt to taste
  • ¼ tsp turmeric powder (haldi)
  • Other Ingredients
  • oil for greasing and cooking
  • For Serving
  • green chutney
  1. For the batter
  2. Combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency.
  3. Add the turmeric powder, mix well and keep aside for 15 minutes.
  4. How to proceed
  5. Heat a non-stick tava (griddle) and grease it lightly using a little oil.
  6. Pour a spoonful of the batter and spread it evenly to make a 75 mm. (3”) diameter circle.
  7. Cook on both the sides, using a little oil, till it turns golden brown in colour.
  8. Repeat with the remaining batter to make 14 more pudas.
  9. 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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