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.