Friday, October 19, 2012

Pudla of the Moment


Welcome Bonzai Aphrodite Readers!  If you click on this POTM  (Pudla of the Moment) link, it will bring you to all of the pudla variations I've posted.
Taking this picture took willpower, 'cuz I really wanted to swap the camera for that big fork.
I've said it before and before that even, but it stands repeating.  I'm with Julie in the chickpea/garbanzo bean/gram/besan flour eating department. 

Chickpea flour can be whirled into a very fast, nourishing and satisfying breakfast in no time.  I like to transform my besan into a thick savory pancake known as a pudla in the NW region of India.  If you're a fan of Indian lemon pickle or chutney this is a great vehicle to deliver such things into your belly.

Pudla
Since these are faster than a fang bite to make, I actually begin heating up the pan before I even start gathering ingredients.

No formal recipe here!  Makes one large filling pancake.
  • about 1/2 cup chickpea flour
  • pinch of turmeric
  • some salt
  • about 1/4 teaspoon baking soda
  • pinch of ground cumin 
  • water
  • lime or lemon juice
  • vegetable:  My POTM contained a sliced mushroom, some diced red pepper, chopped cilantro and green onions.  
  • olive oil
  1. In a small bowl, combine all of the dry ingredients.
  2. With a fork, whisk in just enough water to make a thick, pourable batter.
  3. Squeeze in about 1 teaspoon of lime or lemon juice and whisk well to distribute the acid.
  4. Throw in your chopped vegetables about 1 cup's worth and mix well.
  5. Heat up a medium sized skillet and when hot drizzle with about 2 teaspoons olive oil.
  6. Pour in your batter and spread it around to make a pancake about 7-8" in diameter and 1/2-3/4" thick.
  7. Cook over medium heat until brown and crusty on the bottom, then flip to cook the other side.  Be sure not to cook these too hot, because the middle must have time to cook through!  Chickpea flour tastes worse than dirty toenails when eaten raw.
Serve hot with spicy Indian pickle or my favorites coconut and cilantro chutney.
xo
kittee

 This blog, has joined with over 600 others, to celebrate Vegan MoFo - The Vegan Month of Food. Learn more about MoFo by visiting Vegan Mofo Headquarters.

43 comments:

  1. Sounds like a great starter for the day! I'm already very much in love with the spanish tortilla on the xgfx page. So I guess I have to stock up an chickpea flour again..

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  2. oiioioioioioi this looks amaaaazing o: nom nom
    ^.-^

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  3. Ooh this sounds great! I'll have to pick up some gram flour at the store. I love any excuse to use Indian pickle, as you know! :D

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  4. Oh yes! I want to put this in my belly! MoFo isn't long enough to try and blog about all the awesome recipes I am finding. That's probably a good sign and it means I won't go back into my hermit cave after MoFo is over. Yay!

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    1. I hope not! I miss you when you're not bloggeting.

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  5. Chickpea flour is the best for making pancakey things and this pudla looks yummo and I've never heard of them before so thanks for introducing me to them!

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    1. I think you'll fall in love, Mandee. Right up your alley, no mods needed!

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  6. I've been wanted to try chickpea flour again. This looks forkin delicious, Kittee!

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  7. THis looks delicious. I have a bag of chickpea flour taunting me at home. Maybe it's saying MAKE this. Looks wonderful.

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  8. Thanks for bringing this up! It made me go back and read your posts on uttapams as well. Next time I'm at the market I'll pick up some lemon pickle to try with this. The other day I ran out of besan while making the xgfx flat-bread pizza and substituted a small amount of brown rice flour. It actually turned out a bit crispier which I liked. I'll see how that works with this :)

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  9. I heart chickpea flour too! I have to make this pudla!! I LOVE Indian food, but I've never heard of this. It looks similar yet different than some of my favorite Indian treats made with chickpea flower!

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  10. Super yum looking Pudlas you have there, Kittee! Besan is really an awesome flour. My favourite way to use it is make batter for deep fried bajjis with it. :D

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    1. bajjis are so good! i agree, i just don't deep fry often.

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  11. This looks delicious and so versatile! Plus, I could greatly use a new chutney-scooping device! ;)

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  12. Oh, Kittee, this looks great! I have a huge bag of besan that needs using and my breakfasts need shaking up. Thanks for the recipe!

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  13. I've never heard of this before, but this looks amazing! And so easy too....yay! Thanks for the recipe, I think I'll try it for dinner tonight!

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  14. Pudla, pudla, pudla! This is my new mantra. I'm all for anything with chickpea flour.

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  15. Wow, I'd never heard of these before but now I'm going to need to make them! What a perfect breakfast.

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  16. yumtown. I love all things chickpea flour - from socca to pudla! yummy, fast, nutritious and versatile. :)

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  17. You hooked us on pudla a long time ago, for which we thank you! (You know I belong to the chickpea flour cult, too.)

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  18. I love chickpea flour, and sometimes I just get tired of my usual oats for breakfast. I'm going to have to whip up some of this with some tamarind chutney!

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  19. You are so right about raw chickpea flour! I learned the hard way! These look absolutely delicious Kittee!

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  20. Yum, I've never tried pudla before but your recipe sounds so good and I love this type of meal. Chickpea flour is wonderful stuff!

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  21. Yummy! So the things I've been making are called pudla? I didn't know that.

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  22. This looks so incredible; I didn't want to believe it was easy, but now I'll trust next time. I love condiments of all kinds; pudla soon in my house!

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    1. they really are! i made in ten minutes today: tomato, cilantro green onion dipped into a cashew/coconut/cilantro/mint chutney.

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  23. Woohoo! I make chickpea pancakes all the time. And then, like the animal that I am, I devour them in .001 seconds.

    That looks amazing...

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  24. I made these a few weeks ago. They were delicious! Thanks for the recipe.

    http://couscouscarol.blogspot.com/2012/11/chickpea-omlette-pancake-thing-pudla.html

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  25. New Years breakfast and I'm finally trying these. Grilled red peppers + onions + mushrooms, left over from last night's tacos. Also Daiya because I'm sure that's very traditional as far as Pudla goes.

    I'll let you know how it goes . . .

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    1. Well I'm a convert, but the toddler ejected it from his mouth. I think besan is just too bitter for him. Oh well, more breakfast for me!

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  26. this looks super awesome! Just bookmarked it to my 'to cook' list. Thanks!

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  27. Yum! THis reminds me of a Vietnamese crepe (banh xeo) except it's probably a healthier version. :)

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    1. I love banh xeo so very much! Pudla are much softer and cakier pretty disimilar in taste too, but yummy and crepe like.

      xo
      kittee

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  28. Am here from Bonsai Aphrodite. LOVE LOVE LOVE this dish. Just made one with spinach for lunch! Thank you for sharing!!

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  29. Just made one last week and can't wait to make more. I looked on a few other sites with recipes that said to let the batter rest before cooking- is there any reason to do this? Also, is the acid for taste or to help it cook somehow? I'm interested in trying a sweet version with cinnamon and fruit next!

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    1. I don't know about resting the batter. I've never done it, nor seen the need, but try it and see if there is a noticeable difference.

      The lemon in this recipe reacts with the baking soda to make an extra fluffy pudla. I have made these without the baking soda before, but I think the texture is much better with. I also like the flavor with the lemon, but then I have never tried to make a sweet version.

      xo
      kittee

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  30. These are really wonderful. I used mushroom, green onion, asparagus, swiss chard and roasted bell peppers. Thank you for the delightful recipe and information! I found some lime pickle from an indian store (couldn't find lemon) and it didn't have any funky ingredients (I mean artificial stuff), but it was soooo so salty. What fun to explore an indian store - haven't done that in a long time. I wonder if chickpea flour can be made into thinner type pancake that could be rolled and stuffed...Probably not, but I may try anyway. :)

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  31. Please everyone watch earthlings and gary yourofsky on youtube please and please go vegan it's better for us it's better for the animals and it's better for the planet that we live on and be careful sugar is not vegan because of the bone char just search online for vegan sugar brands or just call the company or e mail them and ask them if they use bone char and be careful with the products that contain sugar just read the ingredients btw evaporated cane juice is vegan

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    1. I have never eaten dirty tonsils before! I clean mine first. Grins. :-) and chuckles.

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  32. where do I get coconut and cilantro chutney? sounds good!

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  33. Has anyone tried this batter for a quiche? I am wondering if it cooked low enough if it would set all the way through ?

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