I’m here to share with you one of the most satisfying and flavorful savory pancake recipes you’ll ever try. Get ready to be whisked away to the streets of India, where besan pudla (also known as chickpea flour pancakes) are a popular breakfast staple.
My recipe for pudla besan chickpea pancakes is a vegan and gluten-free take on this traditional Indian dish. With a perfect balance of spices, fresh herbs, and spring onions, every bite packs a punch of flavor that will leave your taste buds wanting more.
As an experienced culinary explorer, I’ve traveled far and wide in search of new and exciting recipes. And I can confidently say that this pudla recipe is one of my absolute favorites for how easy it is to make and how delicious it tastes.
So if you’re ready to embark on a culinary adventure and explore the flavors of India, let’s dive into this besan chickpea pancake recipe!
Why You’ll Love This Recipe
Get ready to fall in love. I’m about to reveal to you one of the most mouth-watering and soul-warming dishes that you will ever taste – Pudla or Besan Chickpea Pancake Recipe. Are you intrigued? Well, you should be! This recipe is absolutely delightful! You’ll love it for a multitude of reasons.
First, let’s talk about the texture. These pancakes are perfectly crispy on the outside and soft on the inside, making for a satisfying experience when you take a bite. The combination of chickpea flour and water make them gluten-free, which is an added bonus.
Secondly, the blend of aromatic seasonings in this recipe will send your taste buds into ecstasy. The use of asafoetida powder, black pepper, chili powder, cumin seed and fresh coriander give these pancakes a truly unique flavor that you won’t find in any old pancake recipe.
Thirdly, these pancakes are versatile. They can be enjoyed for breakfast, lunch or dinner – you choose! They can be served as a side dish with chutney or pickles, as a main dish with yogurt or toppings like cooked green peas, chopped onions or tomato cubes.
Finally, this recipe is vegetarian and vegan-friendly. It’s perfect for those who are looking to follow a plant-based diet without sacrificing flavor.
Trust me when I say that after trying these besan chickpea pancakes once, you’ll want to make them again and again. So why not give it a shot? Your taste buds will thank you later.
Let me tell you about the star of this besan chickpea pancake recipe: chickpea flour, also known as besan or gram flour. Besan is a high-protein, gluten-free flour made from ground chickpeas. You can find it at your local Indian grocery store or online.
- 1 cup chickpea flour/besan
- 3/4 cup water
- 1/4 teaspoon asafoetida powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin seed
- Salt to taste
- 2 tablespoons finely chopped fresh coriander ( cilantro)
- 2 spring onions, finely sliced
- 2 cups of chickpea flour/ besan gram flour sifted (use a fine mesh strainer)
- 3 cups water
- 4 tsp oil/ghee
- Salt to taste
Don’t have asafoetida powder on hand? No worries, you can substitute with garlic powder. Want more spice? Add extra chili powder to your liking. Don’t have spring onions? Use regular yellow onions or skip them altogether.
Now let’s get to making these savory pancakes!
The Recipe How-To
Now, let’s get right into the creation of this savory besan chickpea pancake also known as pudla besan. It is a gluten-free, savory Indian pancake made using chickpea flour also known as gram flour or besan. So, let’s walk through the steps to make these mouth-watering savoury pancakes.
To create this delicious dish, you will need the following ingredients:
- 1 cup of chickpea flour or besan
- 1/2 cup of finely chopped spring onions
- 1/4 cup of freshly chopped coriander
- 1 tsp of cumin seeds
- 4 tsp of chilli powder
- 4 teaspoons of asafoetida powder
- 1/4 teaspoon of black pepper
- 1 and 3/4 cups water
- In a large mixing bowl, sift 1 cup of chickpea flour and add in finely chopped spring onions, freshly chopped coriander, cumin seeds, chilli powder, asafoetida powder and black pepper. Mix well.
- Gradually add water while stirring. Ensure there are no lumps in the mixture.
- Once batter is ready, let it sit for 10 to 15 minutes.
- Heat a non-stick pan on a medium heat.
- Pour one ladle full of batter onto the center of the pan and swirl it around evenly.
- Let it cook until small bubbles begin to appear on surface before flipping to cook the other side for another minute or until golden brown.
- Repeat process with remaining batter.
And voila! You now have an amazing dish yet healthy meal that will definitely satisfy your cravings for savory pancakes!
Substitutions and Variations
Listen up, culinary adventurers, because this section is where you can take this recipe and make it your own. Don’t be afraid to experiment and try out new ingredients or flavors that will really make this chickpea pancake pop!
First off, let’s talk about the main ingredient: chickpea flour, also known as besan. It has a unique nutty flavor that can really elevate this dish, but if you can’t find it in stores or want to try something different, consider substituting with 1 cup of all-purpose flour mixed with 1/4 cup of cornmeal for a similar texture.
If you’re not a fan of spice, you can adjust the chili powder and black pepper to your liking or omit them entirely. And if you want to add some extra flavor and nutrition, consider mixing in some finely chopped greens like spinach or kale.
For a vegan version of this recipe, simply replace the ghee with a neutral oil like vegetable or coconut oil. And if you need a gluten-free option, swap out the all-purpose flour for oats or gluten-free flour.
One variation you may want to try is adding some finely diced bell peppers or carrots for some crunch and color. Or, you could even turn these pancakes into mini pizzas by topping them with tomato sauce and mozzarella cheese before baking them in the oven.
The possibilities are endless, so don’t be afraid to get creative and make this recipe your own. After all, cooking is all about discovery and having fun in the kitchen.
Serving and Pairing
Now that you’ve made this delectable pudla besan chickpea pancake recipe, it’s time to enjoy it to the fullest! This savory pancake is perfect for a filling breakfast or a quick snack. The flavors of cumin seed, fresh coriander, and chili powder add depth to this dish, making it so much more than just a plain old pancake.
One of my favorite ways to enjoy pudla besan chickpea pancakes is by pairing them with some creamy yogurt and tangy tamarind chutney. You could even go all out and serve these bad boys as part of a big, hearty Indian brunch spread! Serve them alongside some scrambled eggs or paneer bhurji for the ultimate combination of flavors and textures.
If you’re feeling extra fancy, you could even use these pancakes as the base for your next sandwich creation. Top them off with some thinly sliced veggies like cucumbers and radishes, drizzle with some mint chutney, and add a dash of black pepper – you won’t be disappointed!
Another exciting pairing option is to serve these besan chickpea pancakes with a side salad. I recommend tossing together a mix of greens like arugula, baby spinach, and romaine lettuce with some cherry tomatoes, thinly sliced onions, and freshly squeezed lemon juice for a match made in heaven.
Regardless of how you choose to serve your pudla besan chickpea pancakes, I’m sure they’ll be an absolute hit! Just remember to whip up an extra batch because these savory pancakes tend to disappear fast.
Make-Ahead, Storing and Reheating
Ah, the joy of pudla besan chickpea pancakes – savory and satisfying every time. Sometimes I find myself making this pancake recipe in large batches, and I often think ahead for situations where time and prep are limited.
If you are too busy to make pudla besan chickpea pancakes for an upcoming event or meal, there are several ways to get ahead of the curve! First, you can prepare and store the dry ingredients in separate containers a day ahead. This includes cumin seed, black pepper, fresh coriander, chili powder, asafoetida powder, and chickpea flour.
When you’re ready to cook, all you need to do is add the water and spring onions to the mix. Add just enough water to create a smooth batter that’s still thick enough to spread on your pan; about 1 1/4 cups should do it. Sift the batter if necessary to remove any lumps.
If you don’t have time during the morning rush, pudla besan chickpea pancakes can be prepared in advance and stored in an air-tight container in your refrigerator for up to three days. This meal makes a great lunchtime treat! To reheat your leftovers, put your pancake into a dry frying pan over a low heat. Cover with a lid or damp cloth so that it doesn’t become too dry.
However, my personal preference is to make the pancakes fresh each time since they taste best when served immediately. But I know that sometimes schedules get hectic! Fortunately, pudla besan chickpea pancakes keep well when frozen; wrap them airtight or store them in freezer bags for up to two weeks.
No matter how you choose to make-ahead or store your pudla besan chickpea pancake recipe, they will always satisfy your cravings at any hour of the day.
Tips for Perfect Results
Let’s be honest, making the perfect pancake is an art form. It takes practice and patience to get them just right. But fear not, with a few tips and tricks up your sleeve, you can master the art of making the perfect Besan Chickpea Pancake (aka Pudla) in no time.
Tip 1: Sift the Flour
Sifting the chickpea flour before adding it to the batter helps to break up any lumps or clumps that may be present. This ensures a smooth and consistent batter, resulting in evenly cooked pancakes. Trust me; your taste buds will thank you for taking this extra step.
Tip 2: Don’t Overmix
Once all of your ingredients are combined, avoid overmixing the batter. Overmixing will cause gluten to form, leading to dense and chewy pancakes. Instead, gently fold the mixture until all of the ingredients are well incorporated.
Tip 3: Use a Non-Stick Pan
Using a non-stick pan is essential when making Besan Chickpea Pancakes. The batter tends to stick quickly, especially if the pan is not well-oiled or seasoned. Using a non-stick pan ensures easy flipping and less mess to clean up after.
Tip 4: Cook on Medium Heat
Cooking your pancake on medium heat is crucial. High heat will burn the edges and leave an undercooked center, while low heat will result in a soggy and uneven pancake. A medium flame allows for even cooking and browning of the pancake.
Tip 5: Customize with Seasonings
Get creative with your seasonings! Add different spices such as cumin seed or chili powder for an extra kick or fresh coriander for a pop of color and flavor. Experimenting with different ingredients allows you to customize your recipe to fit your preferences.
Following these tips will help you make perfect Besan Chickpea Pancakes every time! So grab your apron and start practicing this age-old tradition with a modern twist.
So, my dear culinary adventurers, are you ready to embark on a journey to the land of India with this besan chickpea pancake recipe? I promise you won’t regret it.
This recipe is perfect for those looking for a savory dish that’s also vegan and gluten-free. With its unique blend of spices and flavors, it’s sure to delight your taste buds.
You can customize the recipe to your liking by adding different vegetables or spicing it up with more chili powder. And, with the make-ahead and reheating tips, you can enjoy this delicious pudla besan chickpea pancake any time of day.
So, go ahead and give this recipe a try. You never know, it might just become your new go-to savory pancake recipe!
Pudla - Besan Chickpea Pancake Recipe
- 1 lb chickpea flour (about 450 g)
- 2 spring onions, finely chopped
- 1 teaspoon broken cumin seed (or ajwainseeds)
- 1/2 bunch finely chopped fresh coriander
- 1/2 teaspoon chili powder (or 1 finely chopped green chilli)
- 1 teaspoon salt and 1/2 tsp black pepper
- 1 pinch asafoetida powder
- 1 1/4 pints water (about 700 ml)
- Mix ingredients, then add water to make a batter.
- Leave to rest for an hour.
- Heat flat griddle or frying pan; spread a little oil on it.
- Pour in a little of the mix and spread it out with a wooden spatula so it thinly covers the pan.
- Cook for about a minute, then turn over.
- Serve with yogurt, pickles or chutneys.
- Note: to the mixture you can add grated carrots, garam masala other other spieces.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.