Savoury Pancakes Pudla Recipe

Ready to elevate your breakfast game? Let me introduce you to the savory delight of pudlas, where chickpea flour meets a vibrant mix of spices and veggies to create a pancake that’s both nourishing and downright delicious.

These Savory Chickpea Pancakes are what I crave when I want something nutritious and oh-so-flavorful. Full of protein, packed with fiber, and super filling, they are my go-to when I want something that makes me feel healthy.

I literally just ate some for lunch, and I felt like I could conquer the world afterward. They have three main components: a chickpea pancake base, a veggie filling, and a tofu scramble topping.

All three are crazy easy to make.

Ingredients

• Chickpea flour (besan): Protein-rich, provides a nutty flavor, and gluten-free.
• Spinach: Packed with iron, provides fiber, and adds a fresh green color.
• Tomato: Adds a juicy sweetness, rich in vitamins, and enhances flavor.
• Onion: Provides a savory depth, adds natural sweetness, and is anti-inflammatory.
• Green chilies: Spicy kick, boosts metabolism, and rich in vitamin C.
• Turmeric powder: Anti-inflammatory, adds earthy warmth, and bright yellow color.

Ingredient Quantities

• 1 cup chickpea flour (besan)
• 1/4 cup finely chopped spinach
• 1 small tomato, finely chopped
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/4 teaspoon asafoetida (optional)
• Salt to taste
• Water, as needed
• Oil, for cooking
• Fresh coriander leaves, finely chopped (for garnish)

How to Make this

1. In a mixing bowl, combine the following ingredients:

– chickpea flour (besan)
– turmeric powder
– red chili powder
– asafoetida (if using)
– salt

2. Gradually add water and whisk to create a smooth batter. The water-to-Flour ratio is adjusted to form a batter that has the consistency of pancake batter. Be sure there are no lumps!

3. Finely chop the spinach, tomato, onion, green chilies, and cumin seeds. Add them to the batter. Mix well to combine.

4. Permit the batter to sit for around 10 minutes. This assists in improved binding and taste formation.

5. Warm a non-stick frying pan or tawa over medium heat and put a light oil coating on it.

6. Take a ladleful of the batter and pour it into the middle of the skillet. Spread it evenly to make a medium-sized pancake.

7. Pour a little oil around the edges and on the top of the pancake. Fry on medium heat until the edges begin to lift and the underside is a golden brown color, about 2-3 minutes.

8. Cook the other side of the pancake until it is golden brown and cooked through, about 2 minutes more.

9. Take the pudla from the skillet and do the same with the remaining batter, using as much ghee and greasing the skillet as needed.

10. The cooked pudlas should be garnished with coriander leaves that have been finely chopped. They should then be served hot. On the side, there should be chutney or yogurt. Those consuming the pudlas can then enjoy them.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Cutting board
4. Knife
5. Measuring cups and spoons
6. Ladle
7. Non-stick frying pan or tawa
8. Spatula

FAQ

• What are Pudla?Pancakes made from chickpea flour and Indian spices—known as pudla—are a common breakfast food. My friend Alok’s mother used to make them for him as a child, and now that he is a grown man, he makes them for himself, usually with a side of cucumber yogurt.
• Can I use any other flour instead of chickpea flour?For traditional Pudla, chickpea flour is essential, as it supplies a distinct flavor and texture. For dietary needs and preferences, though, you might substitute a blend of gluten-free flours. Just know that the Pudla made with any combination of those flours will taste and feel different from the real thing. You’ve been warned.
• How thick should the Pudla batter be?The batter should have a consistency that is akin to pancake batter, smooth and somewhat runny but not too watery. Adjust the amount of water you’re using to obtain this.
• Is there an alternative to using asafoetida?Optional and mainly used to enhance flavor, asafoetida can be omitted if you don’t have it on hand. You won’t miss it in the overall dish.
• How do I know when to flip the Pudla?Medium heat is best for cooking the pudla. They are done when the edges start to lift and small bubbles form on the surface. The pudla should be flipped very carefully; they are tender as well as delicate. The bottom should be golden brown before you attempt that flip. If you aren’t comfortable with a spatula, use two utensils and flip it over onto its face in the sauté pan.
• Can these pancakes be made in advance?Though Pudla are at their optimum when fresh and hot, it is indeed possible to make the batter in advance, chill it, and cook the pancakes at your leisure. Just remember to stir it vigorously before ladling out the first pancake.
• What can be served with Pudla?Pudlas are tasty by themselves, but you might want to kick them up a notch with some chutney, yogurt, or side salad and serve them as a full meal.

Savoury Pancakes Pudla Recipe Substitutions and Variations

Chickpea flour, or besan, can be substituted with whole wheat flour; however, the flavor will be different.
Spinach: Alternate with very finely chopped kale or Swiss chard.
Tomato: Use red bell pepper instead to change the taste and texture.
If a milder flavor is preferred, shallots or spring onions can be substituted for the onion.
Green chilies: Substitute with jalapeños or leave out for a version that packs less of a spicy punch.

Pro Tips

1. Rest the Batter Longer: Allow the batter to rest for at least 20-30 minutes instead of 10. This helps the flavors meld better and improves the texture of the pudla.