Pesara Pindi Billalu | Andhra Moong Dal Atta Puri

Pesara Pindi Billalu is a traditional high-protein snack from Andhra Pradesh that can be best described as Moong Dal Atta Puris. Made with Moong Dal Atta and Rice Atta, this is a quick yet unusual snack that get done in a jiffy. The best part is how much you fry determines how soft or crisp these discs are going to be.

Making Pesara Pindi Billalu: Some Points to Remember

• Pesara Pindi or Moong Dal Atta has to be made in a mill. Given that whole moong is quite hard getting a soft flour from it requires milling. You can also buy readymade Moong Dal Atta online.
• I used a 1:1 ratio for moong dal and rice flour. This give Pesara Pindi Billalu a nice crunch. However, you can reduce the amount of rice flour for a softer version. As a bonus, using more moong dal atta will also increase the protein content in this snack.
• Traditionally a green chilli-ginger paste is used to spice up this snack. You could also use some red chilli powder, but the taste profile changes.
• The dough for this Moong Dal Atta Puri should be soft and the puris should be thick. Only then will they puff up nicely and be relatively soft.
• Do not skimp or omit the asafoetida (Hing, Inguva) as it is essential to help you digest this protein-rich snack. As I have mentioned several times before, if you want to make gluten-free recipes with Asafoetida, use pure, uncompounded Asafoetida. Of course, this is already a vegan recipe.
• Serve this snack hot with ghee on the side. The fat in the ghee is needed to digest the protein.

Other Deep-Fried Snacks

While I avoid deep-frying, there are times when only a deep-fried snack can satisfy a craving. Some other such snacks are:

• Andhra Kobbari Garelu | Rice Flour & Coconut Vada | Thenga Vada
• Maddur Vada: A Delicious Tea-Time Snack from Karnataka
• Masala Vada | Parippu Vadai | Senaga Pappu Garelu | Chana Dal Vada
• Bellam Garelu | Pakam Garelu | Vada in Jaggery Syrup

How to Make Pesara Pindi Billalu | Andhra Moong Dal Atta Puri

1. Making the Green Chilli-Ginger Paste
   1. Grind 3 to 4 spicy green chillies and a 1″ piece of ginger to a sooth paste. You should get 1 tsp of green chilli-ginger paste.
      
      
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2. Making the Dough
   1. To a large bowl, add 1/2 cup rice flour, 1/2 cup moong dal flour (Pesara Pindi), 1 tsp of green chilli-ginger paste, 1/4 tsp asafoetida (hing), and 1/2 tsp salt.
   2. Mix the ingredients together.
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   3. Gradually add little water at a time and knead the ingredients into a smooth but soft dough. I needed just a little less than 1/2 cup water.
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   4. Cover the dough and set aside for 10 minutes.
3. Shaping the Pesara Pindi Billalu
   1. Lightly grease a 6″ plastic sheet. 
   2. Spread 2 tbsp sesame seeds in a plate.
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   3. Divide the dough into 12 equal portions.
   4. Roll each portion into a ball.
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   5. Roll each ball in sesame seeds. The dough ball should be generously coated with sesame seeds.
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   6. Place each ball on the greased plastic sheet and press gently to form a thick, 4″ disc.
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   7. In a wok, add enough oil to form a 2″ layer.
   8. Over medium flame, heat the oil. 
   9. Transfer each Pesara Pindi Billa onto your fingers and gently slide it into the hot oil. The puri will start to sizzle and then puff and rise to the surface.
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   10. Fry the Pesara Pindi Billalu till they are light golden brown. Flip at regular intervals.
   11. Using a slotted ladle, remove the fried discs from the oil and hold them over the wok to let the extra oil drain.
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   12. Transfer the Pesara Pindi Billalu to a plate to cool a bit.
4.  Serving Suggestions
   1. Serve Pesara Pindi Billalu with ghee. Just dip in some ghee and eat is the traditional way to go. 
   2. If you need a spicier accompaniment, Avakaya or Nimmakaya are good options.
   3. Of course, you could also serve it with a spicy chutney like the Coriander Chutney | Dhania Chutney.

Recipe for Pesara Pindi Billalu: The Andhra Moong Dal Atta Puri

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Pesara Pindi Billalu | Andhra Moong Dal Atta Puri

Aruna

Pesara Pindi Billalu are protein-rich Moong Dal Atta Puris made in Andhra and Telangana as a snack. It is traditionally served with some ghee on the side (the fat helps you digest the protein easily), but also tastes great with some Mango or Lemon pickle or then a spicy chutney like Coriander Chutney. This makes for a great tea-time snack.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 12 Pieces

Calories 101 kcal

Equipment

• Bowl
• Spoon
• Wok
• Slotted Ladle
• 6″ Plastic Sheet or Banana Leaf

Ingredients

  

1x2x3x

• 1/2 Cup Rice Flour (~80 gms)
• 1/2 Cup Moong Dal Flour (~80 gms)
• 1/2 tsp Salt
• 1/4 tsp Asafoetida
• 1/2 Cup Water

For Green Chilli-Ginger Paste

• 3 Green Chillies Spicy ones
• 1" Ginger

Other Ingredients

• Oil for Deep-Frying

Instructions

 

Making the Green Chilli-Ginger Paste

• Grind 3 to 4 spicy green chillies and a 1" piece of ginger to a sooth paste. You should get 1 tsp of green chilli-ginger paste.

Making the Dough

• To a large bowl, add 1/2 cup rice flour, 1/2 cup moong dal flour (Pesara Pindi), 1 tsp of green chilli-ginger paste, 1/4 tsp asafoetida (hing), and 1/2 tsp salt.
• Mix the ingredients together.
• Gradually add little water at a time and knead the ingredients into a smooth but soft dough. I needed just a little less than 1/2 cup water.
• Cover the dough and set aside for 10 minutes.

Shaping the Pesara Pindi Billalu

• Spread 2 tbsp sesame seeds in a plate.
• Lightly grease a 6″ plastic sheet.
• Divide the dough into 12 equal portions.
• Roll each portion into a ball.
• Roll each ball in sesame seeds. The dough ball should be generously coated with sesame seeds.
• Place each ball on the greased plastic sheet and press gently to form a thick, 4″ disc.

Frying the Moong Dal Atta Puri

• In a wok, add enough oil to form a 2″ layer.
• Over medium flame, heat the oil.
• Transfer the Pesara Pindi Billa onto your fingers and gently slide it into the hot oil.
• Fry the Pesara Pindi Billalu till they are light golden brown. Flip at regular intervals.
• Using a slotted ladle, remove the fried discs from the oil and hold them over the wok to let the extra oil drain.
• Transfer the Pesara Pindi Billalu to a plate to cool a bit.

Serving Suggestions

• Serve Pesara Pindi Billalu with ghee. Just dip in some ghee and eat is the traditional way to go.
• If you need a spicier accompaniment, Avakaya or Nimmakaya are good options.
• Of course, you could also serve it with a spicy chutney like the Coriander Chutney | Dhania Chutney.

Nutrition

Calories: 101 kcalCarbohydrates: 10 gProtein: 2 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gSodium: 136 mgPotassium: 91 mgFiber: 2 gSugar: 1 gVitamin A: 8 IUVitamin C: 2 mgCalcium: 10 mgIron: 1 mg

Keyword High-protein recipe, Moong Dal Atta Puri, Pesara Pindi Billalu, Protein-rich recipe, Puri

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!