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bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla |

Bajra, Rice and Sprouts Moong Puda

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bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla | with 20 amazing images.

bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla is a satiating and nourishing breakfast option. Learn how to make bajra rice flour moong sprouts pancake.

To make bajra rice and sprouted moong puda, combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency. Add the turmeric powder, mix well and keep aside for 15 minutes. Heat a non-stick tava (griddle) and grease it lightly using a little oil. Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle. Cook on both the sides, using a little oil, till it turns golden brown in colour. Repeat with the remaining batter to make 14 more pudas. Serve immediately with green chutney.

Puda may be sweet or savoury, deep-fried or tava-cooked. This moong sprouts puda is a mildly-spiced version of puda made of bajra, rice flour and sprouted moong cooked on a tava with minimal oil. The use of curds for binding gives it a pleasant aroma and flavour.

This quick and easy bajra rice flour moong sprouts pancake can be prepared as a snack or for breakfast. Delicious and wholesome, this is a dish that will win many a young heart with its mouth watering combination of ingredients and attractive appearance!

While adults would relish this bajra rice and sprouted moong puda with green chutney, kids would love to savour it with tomato ketchup. You can surprise them by making tomato ketchup at home too! This homemade ketchup is totally free of preservatives!

Tips for bajra rice and sprouted moong puda. 1. Bajra flour can be replaced with jowar flour. 2. Health conscious people can replace rice flour with oats flour. 3. Add water gradually as the quantity of water usually depends on the quality of the flour. 4. The batter has to be slightly thick, yet good enough to spread easily. If the batter is too thin, the pancake will stick to the pan and it will be difficult to turn it. 5. Remember to grease the tava, to avoid the pancake from sticking to the tava. 6. If you notice that the pancake is sticking to the tava, add little more bajra flour or besan, mix well and continue making the pancake.

Enjoy bajra rice and sprouted moong puda recipe | bajra rice flour moong sprouts pancake | moong sprouts pudla | with step by step photos.

Bajra, Rice and Sprouts Moong Puda recipe - How to make Bajra, Rice and Sprouts Moong Puda

Preparation Time:    Cooking Time:    Total Time:     15Makes 15 pudas.
Show me for pudas.

Ingredients


For The Batter
1/2 cup bajra (black millet) flour
1/2 cup rice flour (chawal ka atta)
1/2 cup fresh whisked curds (dahi)
1/2 cup sprouted moong (whole green gram)
1 tbsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
salt to taste
1/4 tsp turmeric powder (haldi)

Other Ingredients
 oil for greasing and cooking

For Serving With Bajra , Rice and Sprouts Moong Puda
 green chutney

Method
For the batter
    For the batter
  1. Combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander, salt and enough water to make a batter of pouring consistency.
  2. Add the turmeric powder, mix well and keep aside for 15 minutes.

How to proceed
    How to proceed
  1. To make bajra, rice and sprouts moong puda, heat a non-stick tava (griddle) and grease it lightly using a little oil.
  2. Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle.
  3. Cook on both the sides, using a little oil, till it turns golden brown in colour.
  4. Repeat with the remaining batter to make 14 more pudas.
  5. Serve the bajra, rice and sprouts moong puda immediately with green chutney.

Handy tip:
    Handy tip:
  1. If you find it difficult to make pudas, add 2 tsp of besan in the batter and mix well.
Nutrient values (Abbrv) per puda
Energy43 cal
Protein1.5 g
Carbohydrates7.4 g
Fiber0.8 g
Fat0.7 g
Cholesterol1.1 mg
Sodium2.4 mg
Bajra, Rice and Sprouts Moong Puda Video by Tarla Dalal
Bajra, Rice and Sprouts Moong Puda recipe with step by step photos

Like bajra rice and sprouted moong puda
    Like bajra rice and sprouted moong puda
  1. Like bajra rice and sprouted moong puda | bajra rice flour moong sprouts pancake | moong sprouts pudla | then here are some recipes using moong sprouts and see some similar recipes we love.
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What is bajra rice and sprouted moong puda made off?
    What is bajra rice and sprouted moong puda made off?
  1. What is bajra rice and sprouted moong puda made off? bajra rice flour moong sprouts pancake  is made from 1/2 cup bajra (black millet) flour, 1/2 cup rice flour (chawal ka atta), 1/2 cup fresh whisked curds (dahi), 1/2 cup sprouted moong (whole green gram), 1 tbsp finely chopped green chillies
    1/4 cup finely chopped coriander (dhania), salt to taste and 1/4 tsp turmeric powder (haldi).

What is moong sprouts?
    What is moong sprouts?
  1. Sprouted moong refers to whole moong beans, which have been sprouted. Sprouting is a wonderful way to enhance the nutritional benefits of beans like moong, and it also adds to the flavour with a mild sweetness and pleasurable crunch. The process of Sprouting Moong at Home increases the nutrient value of most nutrients by 15 to 30%. 

Tips for bajra rice and sprouted moong puda
    Tips for bajra rice and sprouted moong puda
  1. If you are not good at cooking pudas, then add 2 teaspoons of besan to the batter. 
  2. Take the help of a spoon to flip the puda with a wooden spatula.
  3. When to serve puda ? Best goes for breakfast or tea time.
  4. What to serve puda with ? Best goes with green chutney.
  5. Bajra flour can be replaced with jowar flour.
  6. Health conscious people can replace rice flour with oats flour.
  7. Add water gradually as the quantity of water usually depends on the quality of the flour.
  8. The batter has to be slightly thick, yet good enough to spread easily. If the batter is too thin, the pancake will stick to the pan and it will be difficult to turn it.
  9. Remember to grease the tava, to avoid the pancake from sticking to the tava.
  10. If you notice that the pancake is sticking to the tava, add little more bajra flour or besan, mix well and continue making the pancake.

Batter for bajra rice and sprouted moong puda
    Batter for bajra rice and sprouted moong puda
  1. To make batter for bajra rice and sprouted moong puda | bajra rice flour moong sprouts pancake | moong sprouts puda | in a deep bowl put 1/2 cup bajra (black millet) flour.
  2. Add 1/2 cup rice flour (chawal ka atta).
  3. Add 1/2 cup fresh whisked curds (dahi).
  4. Add 1/2 cup sprouted moong (whole green gram).
  5. Add 1 tbsp finely chopped green chillies.
  6. Add 1/4 cup finely chopped coriander (dhania).
  7. Add salt to taste.
  8. Add 1/4 tsp turmeric powder (haldi).
    .
  9. Add enough water to make a batter of pouring consistency. We used 1 1/4 cup water.
  10. Mix well.
  11. Cover and keep aside for 15 minutes.
  12. This is what the batter look like after 15 minutes.

Making bajra rice and sprouted moong puda
    Making bajra rice and sprouted moong puda
  1. To make bajra rice and sprouted moong puda | bajra rice flour moong sprouts pancake | moong sprouts pudla | heat a non-stick tava (griddle) and grease it lightly using a little oil.
  2. Pour a spoonful of the batter and spread it evenly to make a 125 mm. (5”) diameter circle.
  3. Cook on one side for 15 to 30 seconds.
  4. Brush some oil on the uncooked top side of the puda.
  5. Flip over and cook the other side till golden brown. Repeat to do the balance puda.
  6. Serve bajra rice and sprouted moong puda | bajra rice flour moong sprouts pancake | moong sprouts puda |hot with green chutney.

Reviews

Bajra, Rice and Sprouts Moong Puda
 on 17 May 20 03:28 PM
5

In the beginning I felt with such less ingredients will it be good? But I must say extremely tasty, filling and a healthy dish. Soft and crunchy at the same time.
Tarla Dalal
20 May 20 03:02 PM
   Hi, Thank you very much happy to know you have liked the recipe. Do try more and more recipes and give us your feedback. Happy Cooking !!

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