How to make Grilled Protein Patodi -

Sprouted moong mixed with besan, steamed and tempered lightly.

Sanjeev Kapoor

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

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Grilled Protein Patodi

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


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.

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MasterChef Sanjeev Kapoor

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 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.