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Wednesday, 12 September 2012

Panchmel Dal Pudla/ Uttapa

I come from a Jain family. Yesterday, Jain festival called “Paryusan” has started. During these days we at home prepare food without onions & potato (Jain food). So for the next 8-10 days I will share with you different type of Jain recipes cooked by me at home, obviously under momie’s guidance.

We donot use onions, potato, green vegetables, underground root/ stem and many other things which I am not aware while cooking food. But I am sure of one thing, that lentils can be eaten during Paryusan. So panchmel dal pudla was prepared the very first day. It is a blend of five different lentils mixed together to add a variety of flavours to one single dish.

Also it is an excellent snack for kids in tiffin box as it is full of proteins. It is easy to prepare, consumes very little of your time and kitchen is never messy when you cook it.

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 7 pudlas of medium size

What goes in it:
Toor dal (Yellow pigeon peas)- 50 gm
Urad dal (Split black lentils) - 50 gm
Chana dal (Split bengal gram) - 50 gm
Masoor dal (Split red lentils) - 50 gm
Moong dal (Split green gram) - 50 gm
Dried red chilli- 6-7 nos
Cumin seeds (Jeera)- 2 tbl spn
Dried coriander seeds (Sukha dhana)- 2 tbl spn
Salt- as per taste
Water- ½ glass
Ghee/Oil/ Butter- 2 tbl spn (to makepudla, I used ghee)

Also you can add finely chopped ginger, garlic and coriander leaves to it.

How did I make it:

Wash and soak all the dal/lentils in water. Soak for about 6-7 hours before making the pudla.

As the dal softens up. Drain off the water. 

Soaked dal after 6 hours

Put it in a liquid jar of a grinder with along with other ingredients- dried red chiili, salt, jeera and coriander seeds. Put very little water in the grinder while grinding to make a smooth puree.


After the puree is ready, switch on the stove and heat the pan. Pour puree on the pan with the help of a spoon and spread it out slowly in circular manner on the pan with the help of spoon.

Cook both the sides of the pudla till golden brown.

First side cooked on pan

Second side cooked on pan

Then take it off the pan. And it is ready to be served. You can eat it with tomato ketchup or green chutney.

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