Vegan Besan Puda Spicy Indian Pancakes Recipes

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VEGAN CHICKPEA FLOUR PANCAKES - BESAN CHILLA



Vegan Chickpea flour Pancakes - Besan Chilla image

This is my Mom's chilla recipe. It is also known as pudla. The classic Indian pancake made with chick­pea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa's Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Provided by Vegan Richa

Categories     Breakfast

Time 40m

Number Of Ingredients 12

1 cup chickpea flour (garbanzo bean flour, or besan (gram flour))
1 1/2 cups water
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon carom seeds (ajwain or cumin seeds)
1/2 cup finely chopped red onion
1 hot green chile (finely chopped (remove seeds to reduce heat))
1/4 cup packed chopped cilantro
1 to 2 tablespoons + 1 teaspoon safflower oil (divided)
1/2 cup shredded zucchini or other vegetables (optional)
1/8 tsp Indian Black Salt (kala namak)

Steps:

  • In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
  • Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
  • Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
  • Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

Nutrition Facts : Calories 93 kcal, Carbohydrate 9 g, Protein 3 g, Fat 4 g, Sodium 285 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VEGETABLE PUDA (INDIAN VEGETABLE PANCAKE)



Vegetable Puda (Indian Vegetable Pancake) image

Make and share this Vegetable Puda (Indian Vegetable Pancake) recipe from Food.com.

Provided by Shilpa20

Categories     Asian

Time 35m

Yield 3-5 Pudas, 2 serving(s)

Number Of Ingredients 10

1 cup semolina flour
water
2 tablespoons grams flour
1/2 of a carrot, grated
grated cabbage
1/2 of an onion (finely chopped)
2 tablespoons chopped coriander
salt, per taste
black pepper, per taste
oil

Steps:

  • To semolina flour, add 2 tablespoons of gram flour and enough water to make a smooth batter.
  • Mix well ensuring that there are no lumps in the batter.
  • Add all the vegetables and the chopped coriander as well as salt and pepper.
  • In a non- stick frying pan, add a teaspoon of oil and pour the batter. Use a spoon to spread it out.
  • Cook on both sides.

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