Chick Pea Flour Pancakes - Pudla
This nutritious chickpea flour pancake may be served with all Indian meals just as bread might be.
It can also be eaten at breakfast or as a snack with chutneys, pickles and other relishes.
Ingredients 150g/5oz/1 1/4 cups chick pea flour, sifted
1/2 tsp salt
2/2 tsp cayenne pepper
3/2 tsp ajwain seeds 1 small red onion (25g/1oz, very finely chopped) 5cm/2inch piece of fresh
ginger, peeled and very finely chopped 4 fresh hot green chillies, very finely chopped 5
garlic cloves, peeled and very finely chopped 2 tbsp very finely chopped fresh green coriander
about 3 tbsp oil
Method Put the chickpea flour into a large mixing bowl. Slowly add 250ml/8fl oz/1 cup water mixing
with a wooden spoon to make a smooth batter. Add the salt, cayenne, ajwain seeds, onion, ginger,
chillies, garlic and coriander. Stir to mix. Set aside for 15 minutes.
Smear a large, wide, non-stick frying pan with 1 tsp of the oil and set over lowish heat. When very
hot, stir the batter and pour about 70ml/2 3/4 fl oz/ 1/3 cup on to the centre of the pan. Quickly
tilt the pan in all directions as you would for a crepe, spreading the batter to make an 18-19cm/7-7
1/2 inch pancake.
Cover and cook for 3 minutes or until the pancake is reddish brown at the bottom.
Dribble another tsp of oil around the edges of the pudla. Turn the pudla over and cook, uncovered,
for further minute or until golden. Remove form the heat and keep covered between 2 plates. Repeat
with the remaining batter. Always remember to stir the batter before use it. (left over batter maybe
be covered, refrigerated and re-used.)