Best 3 Pudla Besan Chickpea Pancake Recipes
**Pudla Besan (Chickpea Pancake): A Culinary Journey Through India's Diverse Flavors**
Embark on a culinary adventure with Pudla Besan, a delectable chickpea pancake that embodies the vibrant flavors of India. This savory dish, originating from the western state of Maharashtra, holds a special place in Indian cuisine, captivating taste buds with its crispy texture and aromatic spices. Made from a batter of chickpea flour, rice flour, and yogurt, Pudla Besan showcases the versatility of chickpea flour, a staple ingredient in Indian cooking. Join us as we explore the delightful variations of this pancake, ranging from the classic Pudla Besan to mouthwatering fusion recipes that blend traditional flavors with contemporary culinary influences. Discover the secrets behind this beloved dish and learn how to create your own Pudla Besan at home, bringing the vibrant flavors of India to your kitchen.
PUDLA - BESAN CHICKPEA PANCAKE
Delicious chickpea, no eggs pancakes. The original recipe is from Yasmin Alibhai-Brown an Ugandan-born British journalist and author of Pakistani descendents. Recipes are described in her fantastic book, "The Settelers Cookbook", a Memoir of Love, Migration and Food. See also. http://www.alibhai-brown.com/archive/article.php?id=181 and http://www.guardian.co.uk/books/2009/feb/28/yasmin-alibhai-brown-cookbook.
Provided by Artandkitchen
Categories Breads
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients, then add water to make a batter.
- Leave to rest for an hour.
- Heat flat griddle or frying pan; spread a little oil on it.
- Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about a minute, then turn over.
- Serve with yogurt, pickles or chutneys.
- Note: to the mixture you can add grated carrots, garam masala other other spieces.
VEGAN CHICKPEA FLOUR PANCAKES - BESAN CHILLA
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
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
CHICKPEA PANCAKES
A recipe for savoury pancakes - ideal for vegetarians and those who can't have wheat flour. Haven't tried yet, but goes well as a brunch dish with shredded chicken, bean sprouts, mushrooms and spinach apparently..From Dominique Rizzo, a Brisbane organic chef. TIP; test the 1st pancake and if it's a bit dry, add some more oil to the batter.
Provided by Aunty Dotty
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
- Heat some ghee (or oil) in a non stick frying pan over medium heat.
- Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
- Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.
Nutrition Facts : Calories 183.1, Fat 18.4, SaturatedFat 2.8, Sodium 587, Carbohydrate 5, Fiber 0.9, Sugar 0.9, Protein 0.8
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your pudla besan.
- Soak the chickpea flour for at least 30 minutes before using it. This will help to soften the flour and make it easier to digest.
- Use a nonstick pan to cook your pudla besan. This will help to prevent them from sticking and burning.
- Cook the pudla besan over medium-low heat. This will help to ensure that they cook evenly and don't burn.
- Serve the pudla besan immediately with your favorite toppings. They are best when eaten fresh.
Conclusion:
Pudla besan is a delicious and nutritious Indian pancake that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings. So next time you're looking for a quick and easy meal, give pudla besan a try!
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