Authentic Gujarati Pudla: A Step-by-Step Recipe Guide

Ingredients

  • 1 cup chickpea flour (besan)
  • 1 large onion, finely chopped
  • 1 large tomato, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon baking soda
  • Salt to taste
  • 1/2 cup chopped coriander leaves
  • 1/2 cup water
  • 2 tablespoons vegetable oil

Steps and instructions

  1. In a large bowl, combine the chickpea flour, onion, tomato, green chilies, turmeric powder, red chili powder, baking soda, and salt.
  2. Add in the chopped coriander leaves and mix well.
  3. Gradually add the water to the mixture, stirring continuously to avoid lumps. The batter should have a thick but pourable consistency.
  4. Heat a non-stick pan over medium heat and add a tablespoon of oil.
  5. Pour a ladleful of the batter into the pan and spread it evenly to form a round pancake.
  6. Cook the pudla on medium heat until the bottom is golden brown, then flip it over and cook the other side.
  7. Repeat with the remaining batter, adding more oil as needed.
  8. Once all the pudlas are done, serve them hot with a side of chutney or ketchup.

Tools for making

  • Mixing Bowl - A large bowl to combine the ingredients.
  • Non-stick Pan - Used to cook the pudla pancakes without sticking.
  • Ladle - To pour and spread the batter evenly in the pan.
  • Spatula - To flip the pudla pancakes while cooking.
  • Chopping Board - For chopping the onion, tomato, and green chilies.
  • Knife - To finely chop the onion, tomato, and green chilies.
  • Measuring Spoons - To measure the spices accurately.

Recipe variations

  • Use different vegetables such as grated carrots, bell peppers, or spinach in the batter for added flavor and nutrition.
  • Add spices like cumin powder, coriander powder, or garam masala to enhance the taste of the pudla.
  • Replace chickpea flour with other gluten-free flours like rice flour or millet flour.
  • For a protein-packed version, add cooked lentils or mashed tofu to the batter.
  • Make it vegan by substituting vegetable oil for ghee or butter.
  • Experiment with different toppings such as grated cheese, sliced avocado, or yogurt for a creamy twist.
  • For a spicier kick, include finely chopped jalapenos or chili flakes in the batter.
  • Try using different cooking methods like baking the pudla in the oven or grilling it on a panini press.

Recipe overview

Get ready to savor the delightful Indian savory pancake, Pudla. Made with chickpea flour, onions, tomatoes, and a blend of aromatic spices, Pudla is a traditional Gujarati dish enjoyed for breakfast or as a light meal. This simple yet flavorful dish is not just easy to make, but it's also incredibly versatile. Serve it up hot off the stove with a side of chutney or ketchup for a delightful taste experience. The recipe takes about 30 minutes from start to finish, making it a quick and satisfying meal option. Enjoy the crispy exterior and the soft, flavorful interior of these pancakes that are sure to become a staple in your kitchen.

Common questions

  1. Can I use any other flour instead of chickpea flour?
    No, chickpea flour (besan) is the key ingredient in this recipe and provides the unique flavor and texture to pudla.
  2. Can I add other vegetables to the batter?
    Absolutely! Pudla can be customized with additional vegetables like grated carrots, bell peppers, or spinach. Just make sure to finely chop or grate them before adding to the batter.
  3. Do I have to use baking soda?
    Baking soda helps in making the pudla light and fluffy. If you don't have baking soda, you can omit it, but the texture may be slightly denser.
  4. Can I make the batter in advance?
    It is best to make the batter fresh and use it immediately. However, if you need to make it in advance, you can store it in the refrigerator for up to 24 hours.
  5. Can I make pudla without oil?
    The oil is necessary to cook the pudla and give it a crispy texture. However, you can reduce the amount of oil if desired.
  6. Can I freeze leftover pudla?
    Pudla is best enjoyed fresh, but you can freeze any leftovers by placing them in an airtight container or ziplock bag. To reheat, simply toast them in a preheated oven or warm them on a skillet.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Non-Stick Pan - A pan with a non-stick surface to cook the pudlas.
  • Ladle - A ladle or large spoon to pour the batter onto the pan.
  • Spatula - A spatula to flip the pudlas while cooking.
  • Chopping Knife - A knife to finely chop the onion, tomato, and green chilies.

Origin stories

Pudla, a savory pancake that beckons from the heartlands of Gujarat, India, has seeped its way into the kitchens of countless homes across the nation. It's a humble dish, requiring little more than a handful of ingredients, yet its taste encapsulates the essence of Gujarati cuisine - simplicity with a burst of flavors. Legend has it that the pudla was born out of necessity during times of scarcity when the inventive Gujarati homemakers turned to the ever-reliable chickpea flour to create a nourishing meal. Gujaratis, known for their vegetarian inclinations, embraced this protein-rich dish, and it soon became a staple in their diet. Today, the pudla is much loved not just in Gujarat but has found admirers across the globe, helping people find comfort in its crispy edges and soft interior, all the while reminding them of the resourcefulness and resilience of the Gujarati people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.