What is Pudla?

Pudla is served for breakfast. It is a spicy 'pancake', originated in North West part of India. The batter is made with Legume flours. Spices and fresh vegetables are chopped and stirred in. A griddle is heated to medium. Ghee is applied to make the griddle surface as non-stick. A ladle is used to pour and spread out on the griddle. Once the underside is cooked, the pancake is flipped over to cook the other side. Pudla is served with Chutney.

Flours

Following is a list of typical flours:
Besan (Chickpeas) Pudla - Spicy Besan pancake
Moong Dal flour Pudla - Spicy Moong flour pancake
Kuttu (Buckwheat) Flour Pudla - Spicy Kuttu Besan pancake
Combination of Soybean flour one part + Maida (All purpose flour) four parts
Combination of Soybean flour one part + Rice flour four parts Pudla - Spicy Rice flour Soya flour pancake

Liquids

For each cup of flour, you need ½ cup of water. Some of this water may be substituted with Dahi yogurt.

Leavening agents

In the olden days, no leavening agents were added. Wheat flour is slightly acidic, while legume flours are not. So if you want to add leavening agents to Legume flours, use a combination of acid (citric acid, or lime juice), and Baking soda. I use baking powder. You may also use an egg.

Fresh Vegetables

Chop your choice of vegetables fine. Typical vegetables used are: Cilantro, Onions, Scallions, Serrano, Sweet baby peas, grated carrots.

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