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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
cups plus 2 tablespoons chickpea flour (besan)
cup whole milk yogurt, plus extra to serve
teaspoon ground turmeric
serrano chile, finely chopped
cloves garlic, crushed
piece ginger, peeled and grated
tablespoons cilantro, chopped
teaspoon baking powder
Unsalted butter, for cooking
- 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.
- Add the salt, turmeric, serrano chile, garlic, ginger, cilantro, and baking powder, mix thoroughly, and set to one side.
- 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.
- 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.
- 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.
- Serve with some yogurt and Indian pickle.
- This recipe is a Community Pick!