perk me up snackPudlas made from besan (chana) flour are a common feature in most Gujarati homes. Serve it for breakfast, as a snack or a light meal. This dish is so versatile that it can be made to suit any palate be it the young ones or the old ones. Amazingly easy and tasty, one can add anything to it. Add freshly chopped spinach, fenugreek, spring onion or coriander. Add tomato puree, grated carrot, beetroot or even a finely chopped onion. Serve it with pickles, tomato ketchup, chutney or chilli sauce. Kids love it topped with yummy grated cheese or paneer. Though I prefer them hot just off the tawa, kids love to take them in their tiffin box as a snack. My mum would make pudlas and the sweet pudlas sometimes as a light dinner option. Let your imagination run wild and add whatever you like.
I've decided to eat more salad. Instead of just having it on its own I'm trying to incorporate it with my regular meals. Hubby too likes the idea and that way he too enjoys the salads. Recently I made pudlas and served it as a wrap. Added some salad and chutney. It certainly was a healthy treat. I also added a whole cup of chopped methi (fenugreek) along with onion, garlic, ginger and green chilli paste.
INSTANT PUDLA (PUDA, CHILA)
Makes about 6 to 8
1 cup besan(chana) flour
2 tbsp rice flour/semolina (rava, sooji)
½ cup yogurt
¼ to ⅓ cup water
1 tsp ginger paste
1 tsp green chilli paste
½ tsp garlic paste
2 tbsp finely chopped fresh fenugreek (methi)*
½ tsp salt
1 tsp red chilli powder
¼ tsp asafoetida (hing)
¼ tsp ajwain (ajmo, carom seeds)
¼ tsp turmeric powder (haldi)
1 tbsp oil
generous pinch of soda bicarbonate (baking soda)
some oil for shallow frying
- Sieve chana and rice flour together into a bowl.
- Add all the above ingredients except the oil for shallow frying.
- 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 a ¼ cup of the batter into 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. Its like making dosas 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 or pickle.
- Use sour yogurt to give a nice tangy taste to the pudlas.
- I used 2 tbsp of rice flour to add crispiness.
- If you are using a spinach, tomato etc puree to add to the pudla batter, replace that with the amount of water required.
- 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 decrease amount of water.
- * I've added 1 cup of finely chopped fresh coriander and fenugreek and the pudlas taste really good.
you may want to check out the following:
|moong dal pudlas or chilas|