The Chola ni Dal na Pudla with petit pois peas/tender green peas recipe I share here is one of the go-to food when the call is to cook lite for 1-2 people or when one has run out of options. Pudla always comes to our rescue. We prefer to up the nutrient level by adding greens or finely chopped vegetables to the Pudla batter. That turns it into a wholesome and hearty meal. Pudla or Chila as it is called in Hindi is the Indian equivalent of pancake. It is also referred to as vegetarian omelette, whatever you choose to call them, Pudla always has a reserved slot on the menu.
The predominantly vegetarian population of Gujarat depend highly on pulses and lentils to fulfil their daily protein requirement. I have listed a list of pulses and lentils that are part of the Gujarati cuisine here.
Chola means Black Eyed Beans, the heirloom variety of chola turns into chola dal/lentil. It is a kind of cow pea/black eye bean. Chola, Pigeon Peas/tuver, split green moong dal along with split yellow moong are the dals most used in Gujarat. The very popular Chola Methi Dokla are enjoyed in winters when fresh fenugreek greens are in season. The petit Gujarati vadi/moongodi are also made using the chola dal. We also make dahi vada and pakoda kadhi using chola dal. Urad dal is considered heavy to digest by Gujaratis hence, our foremothers planned meals around Chola Dal and Yellow Moong Dal.
You can try making these Pudla with yellow moong dal but then they will be Moong Dal Chilla 😉
The Chola ni Dal na Pudla were enjoyed with an earthy coriander-coconut chutney and some mango chunda on the side.
Hope you get to make and enjoy it.
❤️
Chola ni Dal na Pudla
Ingredients
- 1 cup chola dal/split cow peas/split balck eyed beans
- 1/2 cup tender green peas, par boiled, minced.
- 2 cloves of garlic, minced
- 1/2 inch piece of ginger, minced
- 1 green chilli, minced (more or less according to preference)
- 1/2 teaspoon cumin seeds
- pinch asafoetida
- salt to taste
- oil to cook the Pudla
Instructions
Clean and wash the Chola Dal well until the water runs clear.
Soak the dal for atleast 4-5 hours.
Drain the dal once it has soaked well.
Grind it to a smooth paste using few tablespoons of water.
The batter has to be dropping consistency and not runny.
Take out the batter into a mixing bowl, to the batter add all the other ingredients except oil.
Mix well.
Allow the batter to rest for 15 minutes.
Place a small griddle/tava on medium flame. Grease the tava using very little oil.
Keep the flame to low.
Spread the batter on the tava to make 4 to 5 inch circle.
Drop some oil to the edges of the Pudla.
Cook on one side, flip around, spread some oil and cook till they are golden brown on both sides.
Serve hot with a green chutney of your choice.
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