Best 3 Vegetable Puda Indian Vegetable Pancake Recipes

**Vegetable Puda: A Culinary Symphony of Indian Flavors and Textures**

Embark on a culinary journey to discover the delightful Vegetable Puda, a traditional Indian pancake that bursts with vibrant flavors and diverse textures. This delectable dish is a symphony of fresh vegetables, aromatic spices, and a touch of tanginess, all harmoniously blended together. Its crispy exterior gives way to a soft and savory interior, making it a perfect accompaniment to any meal. Whether you're a seasoned cook or a novice in the kitchen, our collection of Vegetable Puda recipes will guide you through the process of creating this lip-smacking dish. From the classic Vegetable Puda, bursting with the goodness of mixed vegetables, to the tangy Tomato Puda, each recipe offers a unique twist on this beloved Indian pancake. So, gather your ingredients, prepare your palate, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

BESAN CHILLA | CHILLA RECIPE (GRAM FLOUR PANCAKES)

Besan Chilla | Chilla Recipe (Gram Flour Pancakes) image

Besan Chilla or besan cheela is a savory Indian pancake recipe made with gram flour (besan), onions, tomatoes, herbs and spices. You can add your favorite grated vegetables to make these more nutritious, and serve as a quick breakfast, brunch, or even as a late-night snack.

Provided by Dassana Amit

Categories Breakfast

Time 30m

Number Of Ingredients 12

Ingredients

1 cup besan ((gram flour) - 100 grams)
¼ cup finely chopped onions (or 1 small onion)
¼ cup finely chopped tomatoes (or 1 small tomato)
¼ cup chopped coriander leaves ((cilantro))
½ to ⅔ teaspoon finely chopped green chilies (or serrano pepper)
½ teaspoon finely chopped ginger (or ½ inch peeled ginger)
½ teaspoon carom seeds ((ajwain))
2 to 3 pinches turmeric powder ((ground turmeric))
¼ teaspoon red chili powder (or cayenne pepper)
½ to ⅔ cup water (or add as required)
salt (as required)
oil (as required)

Steps:

Take the gram flour in a mixing bowl.
Add the onions, tomatoes, ginger, green chillies ground spices, carom seeds, coriander leaves and salt.
First add ½ cup water and with a wired whisk begin to mix.
If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
Gently with the back of the ladle, begin to spread the batter.
Spread lightly and gently so that the cheela does not break.
On a low flame cook the chilla till the top begins to look cooked.
Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
Continue to cook till the base gets light golden.
Flip and now cook the other side.
Cook this side until you see golden spots on the besan chilla.
Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.

Nutrition Facts : Calories 108 kcal, Carbohydrate 10 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 210 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 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

Ingredients

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.

VEGAN BESAN PUDA - SPICY INDIAN PANCAKES

Vegan Besan Puda - Spicy Indian Pancakes image

I got this recipe from one of the best! I urge you to go to Manjulaskitchen.com and watch the videos of Manjula cooking this and other fabulous recipes. Besan Puda is vegan, gluten-free and sugar-free.

Provided by Ex-Pat Mama

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup graham flour
1/4 cup rice flour
1 teaspoon salt
1/2 teaspoon cumin seed
3/4 cup water (up to 1 cup to get the right consistency)
1 teaspoon green chili pepper, chopped
1 cup zucchini, shredded
1 tablespoon cilantro, chopped
6 teaspoons oil

Steps:

Mix the dry ingredients in a medium bowl. Add the water and stir until the mixture is smooth add in the chills, zucchini and cilantro.
Heat a medium fry pan over medium-high heat. Pour about 1/2 cup of batter in center of pan. Spread thin into about a 6 or 7 inch circle.
When the pancake appears dry, sprinkle a teaspoon of oil across the top and then flip the pancake.
Flip it one more time to brown each side and then serve immediately.

Nutrition Facts : Calories 187.4, Fat 7.7, SaturatedFat 1.1, Sodium 586.3, Carbohydrate 27.1, Fiber 3.3, Sugar 0.9, Protein 4.3

Tips:

To make sure your puda is crispy, use a non-stick pan and make sure it is hot before adding the batter.
If you don't have a non-stick pan, you can grease the pan with oil or butter.
The batter should be thick enough to coat the back of a spoon.
Be careful not to overcrowd the pan when cooking the puda. Otherwise, you will have no crispy sides.
You can use any type of vegetable you like in your puda. For best results, use vegetables that are in season.
Serve the puda with your favorite chutney or sauce.

Conclusion:

Vegetable puda is a delicious and versatile Indian pancake that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and is a perfect meal for vegetarians and vegans. Vegetable puda is also a good source of protein, fiber, and vitamins. So next time you are looking for a healthy and satisfying meal, give vegetable puda a try.