Light, filling and crunchy this pooda is a great lunch for any day of the week. A mixture of rava, chaana daal and cilantro it is filling without ever being too heavy. Easy to make you can have it prepped a couple day s ahead of time!
Recipe: Makes 2 servings
Ingredients:
1 1/4 cup Rava
1/3 cup Channa Daal
1 1/2 cup Yogurt
1/2 cup Water
1 1/8 tsp Salt
3 tsp Thai green chili finely minced
3/8 tsp Turmeric
1/4 piece Ginger grated
1/3 cup Cilantro cut
1/8 tsp Baking Soda
1 Tbsp Oil + more for cooking
Sesame Seed for topping
Method:
1- Mix the Rava pooda, chaana daal, yogurt, 1/4 cup water and salt together in a bowl. Let it sit for about 30 minutes and then add in the other 1/4 cup of water. Rava will soak in the water and yogurt over time.
2. After letting the mixture sit for another 30 minutes add in the green chilies, turmeric, ginger and cilantro. Mix until all of the ingredients are mixed in well, this will be your batter.
3. Start heating a pan on low brush with a little oil. While it is heating up, to the batter in the bowl add the baking soda and right now top of the baking soda add the 1 Tbsp oil. Mix it very well, this will cause the batter to lighten - you will know that it is working when you see tiny little bubbles form.
4. Once the pan is warm pour in the batter so that the layer in the pan is thick like a pancake. Top it with sesame seeds and a little more oil then cover the pan with a lid.
5. Once the top of the pooda has cooked all the way flip it and put the lid back on! Keep flipping it back and forth until it has cooked through all the way!
Eat it with aachar or chundo! Enjoy!!
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