How to make Grilled Protein Patodi -
Sprouted moong mixed with besan, steamed and tempered lightly.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Moong sprouts (अंकुरित मूंग ), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Snacks and Starters recipes like Wonton Cups-Cook Smart Mysore Masala Dosa Dhaniya Adrak Champe Sookha Aloo Sabzi with Puri
Grilled Protein Patodi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Grilled Protein Patodi Recipe
Moong sprouts 1 cup
Gram flour (besan) 2 cups
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Cumin powder 1/4 teaspoon
Asafoetida 1/2 teaspoon
Turmeric powder a pinch
Soda bicarbonate a pinch
Yogurt 1/2 cup
Salt to taste
Oil 2 tablespoons
Mustard seeds 2 teaspoons
Green chillies cut lengthwise 4
Curry leaves 12-14
Fresh coriander leaves finely chopped 2 tablespoons
Chaat masala to sprinkle
Red chilli powder to sprinkle
Method
Step 1
Heat water in a steamer.In a bowl, mix together besan, coriander powder, cumin powder, red chilli powder, turmeric powder, a pinch of asafoetida, soda bi carbonate, yogurt, sprouted moong, salt and sufficient water to make a thick batter.
Step 2
Grease a plate with oil. Spread the moong mixture over it. Place the plate in the steamer and steam for 10-12 minutes. Remove from the steamer and cut into pieces.
Step 3
Heat oil in a non stick pan. Add the remaining asafoetida, mustard seeds and green chillies. When the seeds splutter, add curry leave and immediately add the patodi.
Step 4
Add coriander leaves. Sprinkle some chaat masala and red chilli powder and mix well. Transfer into a serving bowl and serve.
Nutrition Info
Calories : 1440 Kcal
Carbohydrates : 63.6 gm
Protein : 186.6 gm
Fat : 48.7 gm
Other : 23.5
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
