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)

Ingredients

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

Method

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.

Posted in: besan puda, besan pudla, diabetic-breakfast, gluten-free-breakfast, low carb, main course