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Pudlas are made using chickpea flour and yogurt and have a wonderful deeply savory flavor. Eat them plain, with just a spoonful of pickle and a lick of yogurt, or stuffed with mushrooms, lamb, spring onions, tomatoes, or any other filling you like.
Makes 12 pudlas, enough for 4 to 6 people
- 2cups plus 2 tablespoons chickpea flour (besan)
- 2/3cup whole milk yogurt, plus extra to serve
- 1 3/4cups water
- 1teaspoon salt
- 1/2teaspoon ground turmeric
- 1serrano chile, finely chopped
- 4cloves garlic, crushed
- 1 3/4-inchpiece ginger, peeled and grated
- 2tablespoons cilantro, chopped
- 1/2teaspoon baking powder
- Unsalted butter, for cooking
- Put the flour into a bowl and add the yogurt. Mix together using a fork and slowly drizzle the water in, mixing all the while, to make a smooth batter with the consistency of heavy cream.
- Add the salt, turmeric, green chile, garlic, ginger, cilantro, and baking powder, mix thoroughly, and set to one side.
- Take a frying pan (ideally around 8 inches in diameter) and use a crumpled paper towel to rub a thin layer of butter around the pan. Set it over a medium heat until really hot.
- Spoon in a small ladleful of batter (around 3 tablespoons) and tilt the pan until the batter coats the bottom. More often than not, pudlas don’t form into nice round pancakes so don’t worry if your batter stops short of the edges of the pan.
- Cook for around 30 seconds, then lift up to see if it has browned on the underside. If so, flip the pancake over and cook for another 30 seconds before shuffling onto a plate. Carefully rub the pan with butter again and repeat with the rest of the batter.
- Serve with some yogurt and Indian pickle.
https://food52.com/recipes/64795-pudla-chickpea-flour-pancakes
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