Pudla are little Indian frittata’s otherwise known as spiced Besan (gram) flour pancakes that are so easy to make when you want a meal in a hurry. Pudla’s are ideal for those with wheat or diary intolerance as they are made with gram flour. They are also ideal for the fussy eater who wants something healthy but savoury at the same time.
When growing up as children I remember my mum making beautiful hot pudla for us on a Sunday morning. She would serve them with cool sweetened yogurt. It is a popular breakfast item across the state of Gujarat in India.
Pudla’s are very similar to Besan Chillas as both are made using besan or gram flour. The main difference between the two is that Pudla’s are slightly smaller in size, crispier and thick as compared to Chillas. I make Pudla mainly with Besan (gram flour) but it can be made with soaked chana dal. Pudla made from chana dal takes longer to prepare due to the soaking time required. However, they are good for kids and people who have difficulty with digesting Besan flour. When you soak chana dal and wash it, it becomes easier to digest.
Pudla’s are very versatile as it can have a no onion no garlic option and over the time, I have refined this recipe. Now I make a variety of Pudla’s anything from paneer, cheese to Pudla loaded with vegetables. Also, instead of adding water you can make the Pudla batter with plain yogurt which can make it more nutritious. There are lots of variations to make Pudla nutritious as well as tasty. I have added some varieties at the end for you to consider and try.
These wonderful Pudla’s can be eaten as a light lunch or you can make a meal out of them by serving them with dal or potato curry. However you enjoy them they are lovely and have a warming chilli hit. You really can’t go wrong with them.
Different types of Pudla
Paneer Pudla – Add grated paneer to the Pudla batter to make it rich in calcium. It’s a favourite amongst all members of the family.
Cheese Pudla – Add grated cheese to your Pudla batter giving it a nice cheesy flavour. The taste of cheese Pudla is wonderful and is one of my favourites.
Vegetable Pudla – If you or a member of your family is calorie conscious, adding different vegetables like colourful pepper ( yellow, green, red, orange), finely grated cabbage, grated carrot, grated courgettes, mushrooms, tomatoes etc will give the Pudla’s a unique taste. You can also add finely chopped jalapeños to give Pudla a nice spicy flavour zing.
Oats Pudla – Add Oats Flour in Pudla batter to make Oats Pudla. Another great Pudla for those who are calorie conscious.
Coconut Pudla – Add grated coconut to the Pudla batter to make coconut Pudla.
If you want to make Pudla spicier, add finely chopped green chilies. The green chilies with finely chopped onion and fresh coriander leaves make the Pudla’s extremely delicious. To make it a complete breakfast, you can also add rice flour, sooji or coarsely ground wheat flour to the Pudla batter mix with the other ingredients. In addition to Besan, adding all-purpose/plain flour (maida) to the Pudla batter will make them crispy.
You can make Pudla with or without oil. The use of oil makes the Pudla crispier and I usually use oil spray to minimise the When you make it with oil it becomes crispier. But if your calorie conscious, go for oil free Pudla.
The consistency of Pudla batter shouldn’t be very thick or watery, similar to a dosa batter. The Pudla’s should look porous and crispier.
The Pudla’s can be served coriander chutney, coconut chutney or any chutney, pickle, raita or plain yogurt.
Pudla (Spiced Gram Flour Pancakes)
500g Besan (gram) flour
1 brown onion
2-3 green chillies
2 teaspoons garam masala powder
1 teaspoon brown sugar
1 tablespoon olive oil
Salt to taste
Juice of half a lemon
3 tablespoons oil for frying or fry spray
- Chop or use a mini chopper for the onion and green chilles. Set aside.
- Sieve the besan (gram) flour into a large mixing bowl.
- Add garam masala powder
- Add salt
- Add sugar
- Add juice or half a lemon
- Add 1 tablespoon of olive oil
- Add water and slowly begin to mix in the chopped onions and chillies
- Mix until the batter is smooth and not too thick or watery
- Heat a non-stick skillet and spread some oil on it or spray some oil
- Using a deep spoon, pour some of the batter onto the heated skillet and spread evenly across the skillet
- Return to heat and all the batter to bubble and become slightly dry
- Slowly lift the Pudla from the edges and flip
- Allow Pudla to cook for a few minutes and remove from heat when golden brown, cooked through and crispy. Repeat this with the remaining batter