Pudla Savory Vegan Pancakes

Pudla has become my favorite quick fix whenever I want something nourishing but do not feel like making a mess in the kitchen These savory vegan pancakes are made with chickpea flour and packed with veggies so they are naturally gluten free and satisfying enough for breakfast lunch or a light supper

These were a total gamechanger for lunch breaks when I was juggling work and hungry kids at home Everyone could add their own veggies and toppings so no one complained

Ingredients

• Besan chickpea flour: provides the signature nutty flavor and protein look for flour that is fresh and lump free
• Rice flour: gives crispness to the pancakes and is optional but I recommend it for texture try to pick finely ground rice flour
• Spinach: offers color and nutrients but you can swap in carrots grated zucchini peas beets or even little cubes of boiled potato use the freshest veggies possible
• Serrano chili: brings heat and liveliness remove the seeds for less heat and choose a firm chili
• Cumin: gives a warm earthy flavor and both whole or ground work well get fresh cumin for best aroma
• Turmeric: brings golden color and subtle earthiness always check for bright yellow hue
• Chili powder: layers in extra warmth pick your favorite variety for spice level
• Salt: brightens all the flavors taste a pinch for freshness
• Water: is to make the batter reach a pourable consistency filtered or room temperature works best
• Oil: prevents sticking and helps crisp the pancakes use a neutral oil for best results

Step-by-Step Instructions

Mix the Batter:

In a large bowl whisk together the besan rice flour spinach finely chopped chili cumin turmeric chili powder and salt Slowly add water while stirring until you get a smooth batter that is like thin pancake batter with no lumps This is important for proper texture

Heat the Skillet:

Place a non stick skillet over medium high heat Let it get fully hot before adding any oil This ensures your pancakes will crisp and not stick

Spread the Batter:

Pour a ladleful of batter onto the hot pan Drizzle just a bit of oil around the edges Right away use the back of your ladle or spoon to spread the batter into a thin circle Try to work quickly before the batter starts to set Do not worry if it is not perfectly round

Cook on First Side:

Let the pancake cook for about two minutes without touching it Check for golden brown edges and dry looking surface That is your cue it is time to flip

Flip and Finish:

Carefully flip the pancake using a thin spatula Cook the other side for another minute so both sides are golden and crisp Transfer to a plate and continue with remaining batter Keep cooked pudla warm with a clean towel

Serve and Enjoy:

Serve hot with your favorite chutney or pickle I love squeezing a little lemon juice over the top for extra brightness

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I always look forward to adding spinach but my fondest memories are from letting my toddler sprinkle carrots and peas into the batter Watching the little hands create their own lunch was messy but magical

Tips for Storing Pudla

To store leftover pudla let them cool completely then layer in an airtight container in the refrigerator with a little parchment between pancakes They will stay good for up to three days Warm them on a hot skillet for best texture Avoid microwaving because it can make them a bit tough but a few drops of water on the pan revives them perfectly

Ingredient Swaps and Additions

Pudla is incredibly forgiving If you do not have spinach try grated carrot beets or shredded zucchini You can even use blanched and mashed opo squash or tiny cubes of boiled potato Feel free to toss in cilantro fresh garlic or even a bit of sweet corn That way every batch can be different and exciting

Serving Suggestions

I love to pair pudla with tangy green chutney or mango pickle It is also delicious with a little vegan yogurt and fresh cucumber rounds Some people add a spoonful of tomato salsa for a fresh twist If you are making a full meal serve alongside a bean salad or masala potatoes

A Bite of Tradition

Pudla is a staple in many Gujarati homes Born out of simplicity and necessity it uses ingredients found in most Indian pantries What I love is how this humble pancake adapts to the seasons from monsoon evenings with hot chai to summer days at picnics Pudla always feels familiar and comforting

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Once you get the hang of the batter and pan temperature you can make a big stack of pudla for the whole family with hardly any extra effort It is an easy recipe to memorize and make your own

Frequently Asked Questions

→ What is besan and why is it used?

Besan is finely ground chickpea flour. It gives pudla a distinct nutty flavor and soft texture, making it naturally gluten-free.

→ Can I use other vegetables instead of spinach?

Yes, pudla is versatile. Try grated carrots, peas, cooked potatoes, shredded beets, or zucchini for different flavors and textures.

→ How do I make pudla extra crispy?

Add a bit of rice flour to your batter and spread it thin on a very hot skillet. A little extra oil also helps achieve crunchier edges.

→ Is pudla spicy?

The heat level depends on how much chili you add. Adjust serrano chili and chili powder to your taste for a mild or spicy bite.

→ What should I serve with pudla?

Pudla pairs well with chutney, yogurt, or a tangy pickle for added flavor. It's excellent on its own too.