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.
Servings 8 PUDLA
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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