Pudla or Puda - Savory Chickpea Flour Crepes

April  4, 2012
4 Ratings
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 4 to 5
Author Notes

Chickpea Flour pancakes are such an easy fix for any weeknight meal alongwith some other stuff or easiest breakfast or brunch idea. They are super easy to make and the veggies give them a little more texture and flavors. You can make these without veggies also. Serve them as appetizers in small sizes or make a big batch of it and enjoy it as meal. —Devangi Raval

Test Kitchen Notes

These savory chickpea flour crepes came together with nary a trip to the market since I had all the ingredients on hand. They complimented the Indian inspired meal I had made already. Using just a whisper of olive oil to pan fry they turned to a beautiful golden color. I studded them with chopped green chilies, cooked black eyed peas, and roasted cauliflower. They can definitely be enjoyed as a meal unto themselves in a pinch or alongside of another dish such as a curry or an aloo gobi (potato and cauliflower) dish like I did. They brought back wonderful memories for me of a recent trip to India. —testkitchenette

What You'll Need
  • 1 cup Chickpea Flour
  • 2 tablespoons Rice flour
  • 1/4 teaspoon Turmeric powder
  • 1/4 cup Yogurt
  • 1 cup water
  • 1.5 teaspoons grated ginger
  • 1 teaspoon Green chillies , finely chopped you can add more if you take up heat..
  • Pinch Baking soda
  • Salt to taste
  • Chopped cilantro leaves, leave it if you don't like it
  • Green onions, tomatoes , onions, green bell peppers finely chopped etc for toppings
  • Oil - for pan frying
  1. Mix both flours and add the ginger, green chillies, turmeric, salt.Gradually, add yogurt mixing it well into the flour mixture. And, then add water as much as desired to form a batter for pancake.
  2. Finally, add the chopped cilantro. I prefer to leave the batter for about 10 minutes or so.
  3. Just before you are ready to make the crepes, add the baking soda. And, mix it well.
  4. Once you are ready, take a griddle on medium heat , drizzle a little bit of oil and then take a spoonful of batter and form a crepe and immediately add the veggie toppings of your choice. I usually add tomatoes, onions, green bell pepper, spring onions.
  5. Let it cook on one side. You can see bubbles. Flip it as you see it has cooked the other side , drizzle some oil and cook well on both the sides.
  6. Remove from the griddle once cooked. Serve hot with green mint chutney, raita, ketchup etc.

See what other Food52ers are saying.

  • Devangi Raval
    Devangi Raval
  • aargersi
  • testkitchenette

5 Reviews

Devangi R. April 5, 2012
Thanks! Do tell me how they turn out.
testkitchenette April 27, 2012
Fantastic testing these! I threw in some cooked black eyed peas and roasted cauliflower when cooking them.
Devangi R. May 14, 2012
Thanks a lot! Testkitchenette I have never thought of trying them with black eyed peas , great combination. Thanks for a perfect review!
Devangi R. April 5, 2012
Forgot to mention, you can also make these with leftover boiled rice, or greens like spinach and especially I make it with fenugreek leaves.
aargersi April 4, 2012
DEFINITELY making these! They sound great, and flexible!!!