Ingredients for Pudla Besan Chickpea Pancake
- Chickpea Flour
- Spring Onions
- Cumin Seed
- Fresh Coriander
- Chili Powder
- Black Pepper
- Asafoetida Powder
- 1 cup + more as needed, to reach desired batter consistency
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How to Make Pudla Besan Chickpea Pancake
- In a large bowl, whisk together the besan (gram flour), salt, chili powder (if using), and turmeric powder (if using).
- Gradually add 1 cup of water, whisking constantly until a smooth batter forms. Add more water, a tablespoon at a time, until you reach a batter consistency slightly thinner than pancake batter.
- Let the batter rest for at least an hour. This allows the flour to fully hydrate, resulting in softer pancakes.
- Heat a lightly oiled flat griddle or frying pan over medium heat.
- Once hot, lightly grease the pan with a little oil using a paper towel or brush.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Immediately use a wooden spatula or spoon to spread the batter thinly into a roughly 6-inch circle.
- Cook for about 1-2 minutes per side, or until golden brown and cooked through. Flip carefully when bubbles start to appear on the surface and the edges look set.
- Serve the Pudlas immediately with your choice of yogurt, pickles, or chutneys.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
4g
Carbs
22g
