Monday, December 6, 2010

Split Chick Pea Savory Pancake (Besan Puda/Pudla)

If you are looking for a protein rich, low carb, gluten free, infact grain free breakfast or lunch option, this spicy pancake would fit perfect for all the above dietary requirements. I make it atleast once a week, and you can add different vegetables like spinach, cabbage to suit your taste buds. Try this and let me know how you liked it.

Preparation Time - 10 Minutes
Cooking Time - 15 Minutes
Makes - 4 Pancakes (This depends on the size and the thickness of the pancake you make)


Besan Flour (Split Chick Pea Flour) -1 Cup
Yogurt - 1/4 Cup
Water - 1/4 Cup
Turmeric powder - 1/2 Tsp
Green Chili - 2 or to taste
Salt - 3/4 th Tsp or to taste
Chopped Cilantro or Spinach - 1/4 Cup
Grated Ginger - 1/2 Tsp
Onion - 1
Garlic - 1 Clove (optional)
Ajwain (Carom seeds) - 1/2 Tsp
Oil - 4 Tsp


1) Combine the besan flour, turmeric powder, salt, chopped spinach or cilantro, grated ginger, garlic, onion and ajwain.

2) To this add the yogurt and water and make a batter.

3) Heat an iron griddle, once it is hot take a ladle of batter and spread into thin circle.

4) Add a tsp of oil around the pancake, once the panckae is cooked on one side and flip and cook the other side.

5) Remove from the griddle and serve hot with Chutney or Pickle of your choice. I served it with mint chutney.


honeybeecooksjackfruit said...

We love to have this for a quick breakfast with coriander chutney. Yummy!

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