I am sure there must be different versions of this pooda, but I am sharing the recipe as used in my family. We love this pooda or dosa crispy and love to eat with a spicy curry. In her book "The complete Gujarati cookbook", Tarla Dalal says that this poodla - as she refers to this pooda - is served with doodhpak. However, we prefer the spicy accompaniment. So here' s our family recipe.
Chora Daal na pooda (Serves 4)
1 cup chora daal, soaked for 4 hours
Salt to taste
2-3 cloves of garlic - preferably green garlic if available
1-2 green chilies
1. Soak the chora daal in adequate water for 3-4 hours.
2. Grind the drained daal adding water as necessary along with garlic cloves, green chilies and salt.
3. Adjust the consistency of the batter to resemble the dosa batter.
4. Heat a griddle or dosa pan. Pour a ladleful of batter. Spread into a thin round like you would spread a dosa.
5. Add a drop or two of oil. Brown on both sides.
1. Do not exceed soaking time more than 4 hours otherwise it will start stinking.
2. We like this pooda crispy so I make it thin and brown on both the sides. If you prefer, you could make thick or soft.
3. Chora daal looks similar to urad daal, especially if you are in a hurry. So please label the container in which you store this daal, to avoid having to eat chora daal idlis! :-)
4. When in season, green garlic is used in this pooda. The fresh garlic cloves are ground along with the daal and greens are chopped and added to the batter.
5. Above proportion will yield about 12 - 15 poodas. This count varies depending on the diameter of the pooda.
This protein-packed, garlic flavored Gujarati pooda or dosa is my contribution to Srivalli's Dosa Mela.