Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks very often. They are a type of quick, simple dosa, that pancake-like flatbread of India. Truly, they take no time at all to make, can be cooked thick or thin, and can be made plain or have different herbs, spices and vegetables mixed into the batter. This recipe includes coriander and healthy mung bean sprouts.
There are many ways of cooking Pudla. Why don’t you explore our Pudla recipe collection. You might also like our Chickpea recipes here and here. Or simply browse our Breakfast recipes here and here. For seasonal delights, check out our easy Spring recipes here and here.
The pictures show thin dosa, eaten with onion pakoras for a summery breakfast on the balcony, …
… and thicker, more fritter like pudla made with chilli, spring onions (scallions), Mung sprouts and green coriander.
Pudla are delicious served with Indian green chutney, and equally delicious with pesto.
Cooking: How to make Besan Dosa | Pudla | Chickpea Flour Fritters
Take 1 cup of besan (also known as gram flour or chickpea flour). Add a pinch of amchur if you have it, also 1/2 tspn cumin seeds, 1/4 tspn turmeric powder, a good pinch of Indian chilli powder (or use cayenne powder) and 1/2 tspn sea salt.
Mix will this with 1 cup of water. Chickpea flour tends to be lumpy at first, so whisk it well until all lumps are removed. You are looking for a flowing consistency, so add a smidgen more water if necessary.
Stir in a handful of mung bean sprouts, 3 or 4 green onions, sliced, quite a bit of green coriander, chopped, a little finely grated ginger, a large squeeze of lemon juice and as much chopped green chilli as you can stand.
Optionally add a large pinch of baking powder or 1/2 tspn of eno.
It is important to let this mixture stand for 30 minutes at room temperature.
Now oil a pan very lightly – if you are using a nonstick pan it may not require very much oil. Drop about 1 Tblspn, perhaps a little more, of the mixture onto a warm to hot pan, and spread them just a little if they need help.
As they cook, put a tiny bit of ghee, perhaps 1/4 – 1/2 tspn, on the middle of each pudla.
Cook until golden brown on the bottom, then flip over for a minute or so, until cooked through.
Besan flour can be a little drying on the constitution, so it is good to eat these with something moist. Some Fresh Chutney, Salsa or thick Sauces are good. Thick Thick Yoghurt, relishes, like Ousback’s Grilled Pepper Relish, and (maybe) some pickles might also be good. Your choice.
This makes about 10 or 12 pudla.
browse the Chickpeas and Chickpea Flour series
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