Wednesday, October 17, 2007
A Pooda in Gujarati is similar to pancake in English. There are many different ways of making poodas. You can just use besan (chickpea flour), as the base or you can soak the moog daal for few hours and grind it to make the pooda. It does not require any fermentation. I prefer the second choice because it provides more proteins. Here's how we make poodas at home.
Mag na pooda (Makes 6 poodas)
Moong Daal Pancakes
1/2 cup moogdal
1 green chili, chopped
1/4 tsp Asfoetida,
1/2 tsp turmeric powder
Salt to taste
1/2 cup green peas or toovar lilva or green chickpeas (harbhara)
1 tbsp finely chopped cilantro
1. Soak moogdal overnight using enough water to immerse the daal.
2. Drain the daal and grind along with ginger, chili, hing, turmeric powder and salt. You can use the same water in which the daal is soaked as it contains lots of vitamins.
3. Blanch the peas (or toovar or harbhara) by dropping in the boiling water and then putting in the cold water.
4. Crush the peas slightly by potato masher. Do not make paste.
5. Add the crushed peas and cilantro to the pooda batter. Adjust the seasoning.
6. Heat a nonstick pan or griddle. Grease it lightly and spread a thin pancake.
7. Serve hot with chutney or ketchup.
Note - If you want soft pancakes, stack them on each other. If you want crunchier, then make them more brown and keep them side by side.