Quick, healthy Green Moong Dal Pudla (Puda or Poodla) – Cheela- Chilla – Childa
Pudlas are a very popular Gujarati dish. This moong dal chilla is made with vegetables added to it. It is often joked in Gujarati homes that when you have no idea what to make, you end up making pudlas because they are easy to make and hearty. Most often we have it for lunch, but it can be served any time of day. Commonly it is served with cilantro chutney or our favorite is to pair it with tomato chutney. Kids also love to eat it with ketchup.
A batter is prepared and cooked on the stove similar to a pancake. These pudlas or cheelas can be made a variety of ways. While this version has vegetables, you could also add paneer or other fillings similar to dosas.
If you are looking for other traditional Gujarati dishes, Bhinda Nu Shaak is popular on my blog! Methi Na Gota are a family favorite.
Why make these?
Healthy and protein packed – filled with green mung beans
- Protein packed
- Simple, wholesome ingredients
- Vegan, gluten free
- Can sneak veggies in!
- Easy to make
Varieties of Pudlas
Pudlas can be made in so many ways. Besan or chickpea flour chillas are a common type. There are also sooji or rava (semolina) pudlas or moong dal such as this one.
A batter is made and flavors added dependent on taste preferences. I love to change things up and experiment. Pudlas are a great way to use up vegetables that may be going bad soon. Cheese pudlas taste great as well.
The batter is spread in a circular motion on a heated pan with a little oil. Then, I add vegetables and cheese, etc along with a few more drops of oil. Then, simply flip and cook the other side.
Tips For the Recipe
- Soak the moong dal: To make it easy, I like to put these to soak at night so they are ready for the morning. But, you can soak them for less time – about 5/6 hours if you want a crisper pudla.
- Use a food processor!: Instead of spending time shredding the vegetables, just throw them into a food processor. This will save you loads of time and makes the vegetables fine enough to top on the poodla without texture that will interfere with the taste.
- Make it crisper: Without the need for added rice you can make these crisper with my Mom’s trick – just before you start making the pudlas add baking soda and a teaspoon of oil. Mix the batter and get cooking right away.
- Eat these dosa style – You can add a tablespoon of water at a time to make the batter thinner until you get the consistency you prefer. Thinner batter can help make it crispier similar to dosa.
- Get creative – add cheese, crumbled paneer, coriander, extra masalas to make it your own
Type of Moong Dal Used
I used split moong beans with husk which is pictured below so you can easily find it in the store. I got mine from the local Indian store, but you can easily find it online as well. In English, this is also known as split green gram.
Making The Green Moong Dal Pudla Batter
Easily Prepare the Vegetables
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Moong Dal Poodla or Pudla – Chilla – Childa – Poodla With Vegetables
- Food processor
- 2 cup green moong dal
- 1 inch ginger shredded
- 2 green chillies
- 3 cloves garlic crushed
- 3 carrots peeled
- 3 cabbage leaves
- ½ cup onions chopped
- 1½ tsp salt
- ½ tsp baking soda
- 1 tsp oil
Prepare Moong Dal batter and vegetables
- Wash moong dal and soak in water covered atleast 2 inches of water. Soak overnight or atleast 5-6 hours.
- Drain the moong dal. Blend the green moong dal with ginger, garlic and green chillies. Add a little of the leftover water you soaked it in if needed to help make it blend.
- Food process or finely shred vegetables
Make the poodla
- Heat a pan on the stove on medium high and cover lightly with oil. Once heated, pour a ladle full of batter and thin out into a cirlce.
- Top with veggies. Lightly press in with spoon.
- Drizzle a few drops of oil on the pudla and around the edges.
- Once fluffy and browned on the bottom, flip to cook other side. About 3 minutes on each side.
- Serve with chutney. Links to chutneys in Notes section below.