Best Vegetable Puda Indian Vegetable Pancake Recipes

RECIPE CARD FOR BESAN PUDLA

Steps:

• In a mixing bowl, add besan, turmeric powder, salt, hing, ajwain and required or 1.5 cup water to make a medium-thick batter.
• Whisk batter in one direction so air incorporates into batter and make soft and fluffy pudla.
• Cover and rest batter for 20-25 minutes.
• Divide batter into two parts.
• Add one part of batter into mixing bowl, add red chilli powder, coriander leaves, green chilli-ginger-garlic paste, grated onion and grated tomatoes. Mix well.
• Heat the tawa, wipe tawa with a wet cloth to decrease its temperature. Spread pudla batter into circular motion.
• Add oil on the sides of pudla and cook pudla evenly from both the sides.
• Fold the cooked pudla and serve with tomato ketchup and chutney.
• Take another part of batter, spread batter into circular motion on heated tawa.
• Add red chilli powder, chaat masala and black salt in a bowl. Mix well and sprinkle masala on pudla.
• Then sprinkle chopped onion, tomatoes, green chilli and coriander leaves on it. Grate cheese on it.
• When pudla become crispy, fold it and serve hot with coriander chutney and tomatoes sauce.

BESAN CHILLA | CHILLA RECIPE (GRAM FLOUR PANCAKES)

Steps:

• Take the gram flour in a mixing bowl.
• Add the onions, tomatoes, ginger, green chillies ground spices, carom seeds, coriander leaves and salt.
• First add ½ cup water and with a wired whisk begin to mix.
• If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
• Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
• Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
• Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
• Gently with the back of the ladle, begin to spread the batter.
• Spread lightly and gently so that the cheela does not break.
• On a low flame cook the chilla till the top begins to look cooked.
• Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
• Continue to cook till the base gets light golden.
• Flip and now cook the other side.
• Cook this side until you see golden spots on the besan chilla.
• Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
• Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
• We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
• Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
• If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
• Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.