Puda
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Makes 5 Pancake * 1 cup besan (gram flour) * 1/4 cup rice flour (optional) * 1 teaspoon salt * 3/4 cup water * 1/2 teaspoon cumin seeds * 1 teaspoon chopped green chilies * 1 cup shredded zucchini (Italian squash) (shred the zucchini with the skin on) * 1 tablespoon chopped cilantro (green coriander) * About 6 tablespoons of oil to cook
In a bowl, mix the besan (gram flour), rice flour (which helps for the crispness), salt, and cumin seeds. Add the water slowly. Mix until there are no lumps and the batter is smooth. Add the chopped green chilies, chopped cilantro (green coriander) and shredded zucchini. Mix well.
Use a non-stick skillet and place on medium-high heat. To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready. Now pour about 1/2 cup of the mixture and spread the batter evenly on the skillet, using the back of a serving spoon. Starting from the center, spread in circular motion outwards until it is evenly spread. Spread to about 7 inch diameter circles.
The top of the puda should start drying. Put 1 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula (A flat spatula makes it easy to flip the puda). Flip the puda when it turns golden-brown. Next, press the puda lightly with the spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.
Serving Suggestions
* You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
* You can also fold the puda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Variations
* The zucchini can be replaced with finely chopped spinach, shredded potatoes, or very finely shredded cabbage.
* If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
* If you don’t have cilantro, you may replace with ground coriander powder. If you don’t have green chilies, you may replace with red chilly powder or flakes.
source: https://www.manjulaskitchen.com/2007/01/18/besan-gram-flour-puda-dosa/
Number of Servings: 1
Recipe submitted by SparkPeople user RINKUNISHU.
Use a non-stick skillet and place on medium-high heat. To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready. Now pour about 1/2 cup of the mixture and spread the batter evenly on the skillet, using the back of a serving spoon. Starting from the center, spread in circular motion outwards until it is evenly spread. Spread to about 7 inch diameter circles.
The top of the puda should start drying. Put 1 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula (A flat spatula makes it easy to flip the puda). Flip the puda when it turns golden-brown. Next, press the puda lightly with the spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.
Serving Suggestions
* You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
* You can also fold the puda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Variations
* The zucchini can be replaced with finely chopped spinach, shredded potatoes, or very finely shredded cabbage.
* If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
* If you don’t have cilantro, you may replace with ground coriander powder. If you don’t have green chilies, you may replace with red chilly powder or flakes.
source: https://www.manjulaskitchen.com/2007/01/18/besan-gram-flour-puda-dosa/
Number of Servings: 1
Recipe submitted by SparkPeople user RINKUNISHU.
Nutritional Info Amount Per Serving
- Calories: 207.0
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 586.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.4 g