Pudla Savory Vegan Pancakes (Print Version)

# Ingredients:

→ Batter

01 - 1 cup chickpea flour (besan)

02 - 1/4 cup rice flour

03 - 1/2 cup fresh spinach, finely chopped

04 - 1/2 serrano chili, finely chopped

05 - 1 teaspoon cumin seeds or ground cumin

06 - 1/2 teaspoon ground turmeric

07 - 1/2 teaspoon chili powder

08 - Salt, to taste

09 - 1 cup water (adjust as needed for batter consistency)

10 - 1/2 tablespoon vegetable oil, plus additional for cooking

# Instructions:

01 - Combine chickpea flour, rice flour, spinach, serrano chili, cumin, turmeric, chili powder, and salt in a large bowl. Gradually incorporate water while mixing to achieve a smooth, pourable batter. Stir in the oil.

02 - Preheat a non-stick skillet over medium-high heat. Brush lightly with oil to prevent sticking.

03 - Pour a ladleful of batter onto the hot skillet. Using the back of the spoon or ladle, quickly spread the batter evenly into a thin disc before it starts to set.

04 - Cook for approximately 2 minutes, or until the edges lift easily and the underside is golden. Flip using a spatula and cook for an additional minute. Remove from the skillet and repeat with remaining batter.

05 - Serve hot, optionally garnished with fresh herbs or chutney.

# Notes:

01 - Substitute spinach with grated carrots, peas, boiled potatoes, beetroot, opo squash, or zucchini as preferred.

Back