Bajra, Rice and Sprouts Moong Puda by Tarla Dalal

Tarla.Dalal's picture

Dec. 16, 2013

A very easy and a quick dish that can be eaten for breakfast and snack!


For the batter
Bajra flour 1/2 Cup (8 tbs) (black millet flour)
Rice flour 1/2 Cup (8 tbs) (chawal ka atta)
Yogurt 1/2 Cup (8 tbs) , whisked (fresh curd)
Sprouted mung bean 1/2 Cup (8 tbs) (whole green gram)
Green chilies 1 Tablespoon , finely chopped
Salt To Taste
Turmeric powder 1/3 Teaspoon (haldi)
Water 1 Cup (16 tbs) (more or less to prepare batter of pouring consistency)
Other ingredients
Oil 7 Teaspoon , greasing and cooking




1. In a bowl, combine together bajra flour, rice flour, curd, sprouted moong, green chilies, coriander, salt and water to prepare the batter. Add turmeric powder and mix properly. Keep it aside for 15 minutes.


2. Take a non stick griddle, grease it with little oil, and heat it.

3. Now pour a spoonful of batter and spread it evenly on the hot greased griddle.

4. Cook the puda on both sides until brown, using little amount of oil.

5. Repeat he above procedure with the remaining batter and make fourteen more pudas.


6. Serve the pudas hot with green chutney.


You can add two tablespoon of gram flour (besan) to the batter if you find any kind of difficulty in preparing the pudas.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 61Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 29 mg1.21%

Total Carbohydrates 8 g2.7%

Dietary Fiber %


Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet