Pudla (Chickpea Flour Pancakes)

October 26, 2016
3 Ratings
Photo by Mark Weinberg
Author Notes

This is one of my favorite pantry go-tos and Gujarat’s favorite pancake. Pudlas are made using chickpea flour and yogurt and have a wonderful deeply savory flavor. Eat them plain, with just a spoonful of pickle and a lick of yogurt, or stuffed with mushrooms, lamb, spring onions, tomatoes, or any other filling you like.

This recipe is from my book Made in India (Flatiron 2015). —Meera Sodha

  • Makes 12 pudlas, enough for 4 to 6 people
  • 2 cups plus 2 tablespoons chickpea flour (besan)
  • 2/3 cup whole milk yogurt, plus extra to serve
  • 1 3/4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 serrano chile, finely chopped
  • 4 cloves garlic, crushed
  • 1 3/4-inch piece ginger, peeled and grated
  • 2 tablespoons cilantro, chopped
  • 1/2 teaspoon baking powder
  • Unsalted butter, for cooking
In This Recipe
  1. Put the flour into a bowl and add the yogurt. Mix together using a fork and slowly drizzle the water in, mixing all the while, to make a smooth batter with the consistency of heavy cream.
  2. Add the salt, turmeric, serrano chile, garlic, ginger, cilantro, and baking powder, mix thoroughly, and set to one side.
  3. Take a frying pan (ideally around 8 inches in diameter) and use a crumpled paper towel to rub a thin layer of butter around the pan. Set it over a medium heat until really hot.
  4. Spoon in a small ladleful of batter (around 3 tablespoons) and tilt the pan until the batter coats the bottom. More often than not, pudlas don’t form into nice round pancakes so don’t worry if your batter stops short of the edges of the pan.
  5. Cook for around 30 seconds, then lift up to see if it has browned on the underside. If so, flip the pancake over and cook for another 30 seconds before shuffling onto a plate. Carefully rub the pan with butter again and repeat with the rest of the batter.
  6. Serve with some yogurt and Indian pickle.

See what other Food52ers are saying.

  • Sandi Schmitt
    Sandi Schmitt
  • NYNCtg
  • Kevin Kruger
    Kevin Kruger
  • barbara

7 Reviews

Sandi S. November 15, 2018
What do I do with the ginger/baking powder mixture? Is it to be mixed in to the batter or eaten inside the pudla?
Kevin K. November 15, 2018
See step 2. It gets added to the flour/yogurt mixture.
kaynoriko September 17, 2019
Step 2 in its entirety:

'Add the salt, turmeric, serrano chile, garlic, ginger, cilantro, and baking powder, mix thoroughly, and set to one side.'
Kevin K. January 29, 2018
Very tasty. I found they stuck to my crepe pan (never had a problem with it) so I switched to a nonstick. I then decides to whisk 1 tbsp ghee into the batter and simply use a quick spray of neutral oil in between cooking each - the barest of sprays. Worked well.
barbara November 10, 2016
Can these be frozen?
NYNCtg November 3, 2016
I made these for dinner with the Bengali Cholar Dal and some Palak. Everyone loved them, even though it printed wrong and I added 1 3/4 cups yogurt before I caught the error. My two kids gobbled these up. My son even asked for the last one for a snack before bed. This will be a staple in my house.
Bascula October 28, 2016
Question about the ginger: is that meant to be a piece of ginger that is 1 3/4 inch long, or 1 piece of ginger that is 3/4 inch long?