Spinach Moong Pudla (High-Protein Pancake)

About this recipe

Spinach moong pudla is a high-protein pancake that appears in Gujarati homes as a quick breakfast, a satisfying snack, or a light dinner that's both nourishing and completely plant-based. Soaked moong dal and fresh spinach are ground into a batter that cooks into thin, lacy pancakes studded with bursts of asafoetida and cumin seed. Green chilli and ginger push through the earthy spinach and mild dal, preventing the pudla from becoming too soft or one-note in flavor. Iron-rich and naturally vegan, this gluten-free preparation satisfies without heaviness and cooks in under 30 minutes. Three ingredients create the foundation. Soaked moong dal, ground with spinach and minimal water, provides high plant-based protein and mild, creamy flavor. Fresh spinach adds iron, mild earthiness, and body to the batter. Cumin seeds crackle and pop in the batter, releasing warmth and aroma, while asafoetida adds subtle umami depth. Ginger and green chilli provide clean heat that cuts through the spinach's earthiness. The finished pudla is high-protein, iron-rich, gluten-free, and completely vegan. The critical technique is achieving the right batter consistency—thick enough to pour and spread thin, but not so thick it becomes dense or heavy. Add water gradually while grinding; you want a batter that flows across the tawa like a thin crepe. Cook on medium-high heat so the bottom crisps without burning while the top sets. The goal is lacy, crispy edges with a tender center. This naturally vegan preparation is perfect for meal prep and tastes equally good warm or at room temperature. Spinach moong pudla keeps in the fridge for 2-3 days and reheats gently on a hot pan or in a warm oven. Serve hot with coriander-coconut chutney or a dollop of soy yogurt. The iron content makes this an excellent addition to vegetarian and vegan diets, and the high protein makes it incredibly satisfying for breakfast or light meals. It's an excellent lunchbox addition and travels well.