Based on the response to my post from day before yesterday on Soam, it seems that Gujarati food is quite popular among people! Here is a simple, tasty recipe straight from a Gujarati kitchen: Mag ni dal na pudla. Mag ni dal na pudla have only 4 ingredients in it and can be eaten by Jains as they have no onions or garlic. They are a versatile dish tat make for a very tasty breakfast, afternoon snack or a filling main course too! As they are made of green mung dal with the skins still on, they are very nutritious and a great source of protein and fibre.
There are versions of this recipe from different regions of India. In Marwari kitchens and on Calcutta streets (because of the Marwari influence in Calcutta) they are called moong dal cheelas. Moong dal cheelas, served smeared with different types of chutneys like garlic chutney and corriander chutney, are quite a popular street snack in Calcutta (after puchkas, of course!). In Andhra kitchens there is Pesarratu dosa which is served for breakfast with upma. Pesarratu dosa however is made with whole moong and have chopped garlic and onion in it, whereas Mag ni Dal na Pudla are made with moong dal and have no onions or garlic.
Mag ni Dal na Pudla
Mag ni Dal na Pudla
1 cup green moong dal (with skins)
1/2 inch ginger roughly sliced
1-2 green chillies cut into 4/5 pieces each
Salt to taste
Oil to cook
Soak moong dal overnight (about 6 hours at least). Drain all additional water from the dal.
In a blender, blend the soaked dal with the roughly sliced ginger and green chilly pieces and salt. Add a little bit of water (about 2-3 tbsps) so that it forms a smooth batter of dosa batter consistency.
On a tawa, heat oil, spread the batter using a ladle such that it forms a crepe thicker than a dosa. Cook till it turns golden brown and easily comes off the tawa. Flip over and cook till it turns crispy on the other side.
Serve with your favourite chutney or ketchup or enjoy just as it is!
Golden brown and crispy: Mag ni Dal na Pudla!