Last Updated on 4 months by Neha Deshmukh

Moong Dal Pua Recipe – Authentic Indian Lentil Pancakes with Maida

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moong Dal Pua. These aren’t your average pancakes; they’re a delightful blend of sweet lentil filling encased in a soft, slightly chewy maida (all-purpose flour) shell. I remember my grandmother making these during festivals, and the aroma would fill the entire house. It’s a bit of work, but trust me, the end result is so worth it! This recipe makes about 15 puas, perfect for a family gathering or a special treat.

Why You’ll Love This Recipe

Moong Dal Pua is a fantastic treat because it’s a beautiful balance of flavors and textures. The sweet, spiced moong dal filling is wonderfully complemented by the simple maida dough. They’re subtly sweet, incredibly satisfying, and a little different from your everyday snack. Plus, they’re a wonderful way to showcase a traditional Indian flavor!

Ingredients

Here’s what you’ll need to make these delicious Moong Dal Puas:

• 1 ½ cups Maida (All-Purpose Flour) – about 180g
• 1 cup Moong Dal – about 200g
• 1 cup Sugar – about 200g
• As required Water
• To taste Salt
• As required Oil and Ghee
• ½ tsp Cardamom Powder – about 2.5g

Ingredient Notes

Let’s talk about the ingredients a little more. Getting these right will make all the difference!

Maida (All-Purpose Flour) – Types and Substitutions

Maida gives the puas that lovely soft texture. You can’t really substitute it for whole wheat flour and get the same result, but if you’re looking for a healthier option, you could try a 50/50 blend of maida and atta (whole wheat flour). Just be aware the texture will be slightly different.

Moong Dal – Choosing the Right Lentil

I prefer using split moong dal (yellow moong dal) for this recipe. It cooks faster and mashes up beautifully. Make sure your dal is fresh – older dal can take longer to cook and might not have the best flavor.

Cardamom Powder – Fresh vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But, good quality store-bought cardamom powder works perfectly well too. Just make sure it smells fragrant.

Oil & Ghee – Regional Preferences & Flavor Impact

Traditionally, ghee (clarified butter) is used for cooking and sometimes even brushing on the puas after they’re cooked. It adds a wonderful richness. However, oil works just fine too, especially if you’re looking for a lighter option. In some regions, people even use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, a pinch of salt, and a little oil. Gradually add water, mixing until you form a soft, pliable dough. It shouldn’t be sticky! Once formed, coat the dough lightly with oil, cover it with a damp cloth, and let it rest for at least 30 minutes. This is key for a soft pua.
2. Cook the Dal: While the dough rests, rinse the moong dal thoroughly. Boil it in plenty of water until it’s completely tender – you should be able to mash it easily with a spoon. Drain the water and mash the dal until smooth.
3. Prepare the Filling: In a pan, combine the mashed dal and sugar. Cook over low heat, stirring constantly, until the mixture thickens and comes together. Add a pinch of salt and the cardamom powder. Cook for another minute, then remove from heat and let it cool completely. Once cooled, shape the dal mixture into small balls.
4. Assemble the Puas: Divide the maida dough into equal-sized portions. Roll each portion into a small disc. Place a dal ball in the center of the disc. Carefully bring the edges of the dough up and over the dal ball, sealing it completely. Gently flatten the sealed pua into a thin circle – about 3-4 inches in diameter.
5. Cook the Puas: Heat a tava (flat griddle) over medium heat. Once hot, place a pua on the tava. Cook for a minute or two on each side, until golden spots appear. Lightly grease with oil or ghee while cooking.
6. Serve: Serve the Moong Dal Puas warm or at room temperature, with a dollop of ghee.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Moong Dal Pua:

Achieving the Perfect Pua Texture

The resting time for the dough is crucial! It allows the gluten to relax, resulting in a softer pua. Don’t skip it.

Preventing Sticking During Cooking

Make sure your tava is properly heated before you start cooking. A well-heated tava will prevent the puas from sticking. A light greasing of oil or ghee also helps.

Resting the Dough – Importance and Duration

At least 30 minutes is good, but an hour is even better! The longer the dough rests, the softer the puas will be.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Pua

Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Moong Dal Pua (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca starch works well. You might need to adjust the amount of water to get the right dough consistency.

Spice Level Adjustment – Adding Green Chilies or Ginger

My friend, Priya, loves adding a finely chopped green chili or a little grated ginger to the dal filling for a bit of a kick!

Festival Adaptations – Serving During Special Occasions

During Diwali, my family loves to serve these with a side of sweetened yogurt. It’s a perfect combination!

Serving Suggestions

Moong Dal Pua is delicious on its own, but here are a few ideas for serving:

• With a dollop of ghee
• With sweetened yogurt
• With a side of pickle
• As a sweet treat after a meal

Storage Instructions

Leftover Moong Dal Puas can be stored in an airtight container at room temperature for up to 2 days. Reheat them gently on a tava or in a microwave before serving.

FAQs

Let’s answer some common questions:

What is the best way to prevent the puas from becoming oily?

Don’t add too much oil to the tava. A light greasing is all you need. Also, make sure the puas are cooked through – undercooked puas tend to absorb more oil.

Can I make the dal filling ahead of time?

Absolutely! You can make the dal filling a day in advance and store it in the refrigerator. Just bring it to room temperature before using.

What type of oil is best for cooking puas?

Sunflower oil, vegetable oil, or ghee all work well. Ghee adds a lovely flavor, but oil is a lighter option.

Is it possible to make smaller, bite-sized puas?

Yes, definitely! Just adjust the amount of dough and filling accordingly. They’re great for parties!

How can I tell when the puas are cooked through?

The puas should be golden brown on both sides and slightly puffed up. Gently press on the center – it should feel firm, not doughy.

I hope you enjoy making this recipe as much as I do! Let me know how it turns out in the comments below. Happy cooking!