Egg Pudla

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, sift the besan (chickpea flour). Add turmeric powder, red chili powder, garam masala, ajwain (if using), and salt. Whisk the dry ingredients together to combine evenly.
   • Crack the eggs into the bowl and add the ginger-garlic paste. Whisk well to form a thick, lump-free paste.
   • Gradually add water while continuously whisking to achieve a smooth, pourable batter with a consistency similar to that of pancakes. Be careful not to make it too thin.
   • Stir in the finely chopped onion, deseeded tomato, green chili, and coriander leaves until well incorporated.
2. 2

   Rest the Batter

   • Cover the bowl and let the batter rest for 5-10 minutes. This allows the besan to hydrate fully, resulting in a softer and more flavorful pudla.
3. 3

   Cook the Pudla

   • Heat a non-stick tawa or skillet over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly across the surface.
   • Pour a ladleful of batter (about ½ cup) onto the center of the tawa and gently spread it with the back of the ladle into a 5-6 inch circle. Do not make it too thick.
   • Cook for 2-3 minutes on medium heat, or until the top surface looks set and the edges start to lift from the pan. The bottom should be golden brown.
   • Carefully flip the pudla using a spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
4. 4

   Serve

   • Remove the pudla from the pan and place it on a serving plate.
   • Repeat the cooking process with the remaining batter, adding 1 teaspoon of oil for each pudla.
   • Serve the Egg Pudla hot with green chutney, tamarind chutney, or tomato ketchup.