Gujarati Pudla | Chickpea Flour Pancake
Gujarati Pudla | Chickpea Flour Pancake
Gujarati Pudla | Chickpea Flour Pancake is a healthy, nutritious, instant, easy, gluten free savoury flatbread or pancake made from chickpea flour. It is usually enjoyed for breakfast or as a snack. Serve it with some pickle, chutney, tomato ketchup or yogurt.
What is Gujarati Pudla | Chickpea Flour Pancake?
Gujarati style pudla or puda are made from chickpea flour (besan, chana atta), yogurt, a few spices and fresh fenugreek. Commonly served for breakfast, as a snack or even as a light dinner option along with some salad. While I enjoy them piping hot, many love it cold. No wonder it is a popular lunch box item. Pudla are also known as chila in other parts of India. They tend to be thin like dosa or slightly thick. Depends on how one likes them.
What Can You Add To Gujarati Pudla?
- Besides finely chopped fresh fenugreek, you can add fresh garlic green, spinach, coriander, spring onion, bathua, etc.
- Add tomato puree to the batter for a change.
- Add grated carrot, beetroot, zucchini or bottle gourd(doodhi).
- Add finely chopped onion.
Ideas To Serve Pudla
- Use them as wraps. Stuff them with stir fried tofu, paneer, beans, corn, etc.
- Sprinkle grated cheese, paneer over them.
- Serve them with some salad.
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Updated on 11/02/2023
Ingredients Required For Gujarati Pudla | Chickpea Flour Pancake
- Chickpea Flour – also known as besan, besan ka atta, chana flour. Easily available in most Indian Grocery Stores and online.
- Rice Flour – need a little to make them crispy.
- Plain Yogurt – yogurt adds a slightly tangy flavour and also makes them soft. Make sure the yogurt is not too watery.
- Water – normal room temperature water. Sometimes you may need to add a bit more as some chickpea flour tend to absorb more water than others.
- Green Chilli Paste – add according to your taste.
- Ginger Paste – or grated.
- Garlic – minced or paste. This is an optional ingredient.
- Fresh Fenugreek – washed and finely chopped. Can replace it with chopped coriander, spinach, spring onion, green garlic.
- Ajwain – ajmo or carom seeds. Adds a lovely unique flavour. Rub between your palms before adding to the batter.
- Turmeric Powder – haldi, hardar.
- Baking Soda – Soda Bicarbonate. Need to add a bit so that the pudla, chila, pancakes are not too dense. Make them soft and fluffy.
- Salt – add according to your taste.
- Oil – Need some oil to drizzle around the pudla while cooking.
GUJARATI PUDLA | CHICKPEA FLOUR PANCAKES
Gujarati Pudla | Chickpea Flour Pancake is a healthy, nutritious, instant, easy, gluten free savoury flatbread or pancake made from chickpea flour. It is usually enjoyed for breakfast or as a snack. Serve it with some pickle, chutney, tomato ketchup or yogurt.
Ingredients
- 1 cup chickpea flour
- 2 tbsp rice flour
- ½ cup plain yogurt
- ¾ -1 cup water room temperature
- 1 tsp ginger paste
- 1 tsp green chilli paste
- ½ tsp garlic paste
- ½ -1 cup fresh fenugreek finely chopped
- ½ tsp salt
- ¼ tsp ajwain
- ¼ tsp turmeric powder
- 1 tbsp oil
- ⅛ tsp soda bicarbonate baking soda
- some oil for cooking pudla
Instructions
- Sieve chana and rice flour together into a bowl.
- Add all the above ingredients except the oil for cooking pudla.
- Mix the batter very well.
- Heat a non stick tawa or frying pan over medium heat.
- Add a tsp of oil and rub it all over the tawa.
- Lower the heat and drop about ¼ cup of the batter on the tawa in the middle.
- Take a ladle or big spoon and spread the batter in an even circular motion till you get a circle of nearly 6 to 8 inches in diameter. It is like making dosa or crepes.
- Drizzle about half a teaspoon of oil around the pudla. When the edges become light brown, slowly lift the edges with a flat spatula and flip it over.
- Drizzle another half teaspoon of oil around it and let the pudla cook for a minute.
- Serve hot with sauces, chutneys, pickles of your choice. Or serve it with yogurt.
Notes
- Use sour yogurt to give a nice tangy taste to the pudlas.
- If you are using a spinach, tomato puree then you may need less water.
- Make sure if you are using spinach, coriander, fenugreek or onions, they are finely chopped. Big pieces of vegetable makes the spreading of the batter difficult.
- Add cheese or paneer, on top just before serving. Close the pudla into half, cook for a few seconds and serve.
- Add 2 eggs to the batter and no water. This makes the pudla protein rich.
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13 Comments
Mina Joshi
January 21, 2017 at 10:15 am
We love our pudlas with dry potato curry and raita. I add a tiny bit of chappati flour but this time I will try with rice flour. I think I will make some today as pudlas are one of those dishes you can have for breakfast or lunch. Like you I like them hot.
Shobha
January 22, 2017 at 1:50 am
I make these often too with a variation of flours. Guess what ,, today I have made with semolina, rice flour and maida mixed with yogurt and a tadka of onion, mustard seeds, jeera, chillies and curry leaf. They taste like uthappam.
Nayna Kanabar
January 22, 2017 at 7:10 pm
I love pudlas nad make them in a very similar way. They are delicious with pickle and yoghurt.
Renu
February 19, 2023 at 11:38 am
I make this often but never add rice flour to it. Next time will try adding it to make it a little crispy. Delicious, quick and healthy breakfast.
mayurisjikoni
February 22, 2023 at 8:11 pm
Thanks Renu, a tip I learned from my mother in law.
Archana
February 21, 2023 at 4:42 am
I am surprised how I have missed out on making this wonderful, easy and simple Gujarati pudla. I am constantly looking out for these simple pancakes where early in the morning I can dish out a healthy breakfast. Thanks Mayuri you know what we will have tomorrow.
mayurisjikoni
February 22, 2023 at 8:00 pm
Archana, go on try the recipe. It is so easy and delicious.
Jayashree. T.Rao
February 23, 2023 at 5:59 am
Pudla looks delicious, I am yet to try this variation of recipe with chickpea flour. Liked the addition of greens in it, will make it for our breakfast tomorrow.
mayurisjikoni
February 24, 2023 at 1:40 pm
Thanks Jayashree, pudlas are a staple for any Gujarati home.And yes we always add some greens to it. Try the recipe, am sure you will enjoy it.
Kalyani
February 26, 2023 at 12:04 am
our go-to breakfast ( we call it cheela too :p) with loaded greens and veggies or for a sunday brunch with some dahi / achaar on this side. sooo yum and versatile this pudla is
mayurisjikoni
February 27, 2023 at 8:17 pm
Thanks Kalyani. Love how versatile and quick pudlas are to make.
Seema Sriram
March 4, 2023 at 9:40 pm
Pudla is such a blessing. On a jam-packed day, the pudla for breakfast keeps me so full and provides m the strength tp run through the day.
mayurisjikoni
March 10, 2023 at 9:32 pm
Thanks Seema, totally agree, they are easy to make filling, healthy and taste good even when cold.