Vegetable Egg Pudla

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, turmeric powder, red chili powder, cumin powder, carom seeds, hing, and salt.
   • Whisk the dry ingredients to mix them evenly.
   • Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to a pancake batter.
   • Let the batter rest for 10 minutes. This helps the besan to hydrate properly.
2. 2

   Incorporate Eggs and Vegetables

   • After the batter has rested, crack the eggs into the bowl.
   • Whisk vigorously until the eggs are fully incorporated and the batter is smooth.
   • Add the finely chopped onion, tomato, capsicum, green chilies, and coriander leaves to the batter.
   • Gently fold everything together until the vegetables are evenly distributed.
3. 3

   Cook the Pudlas

   • Heat a non-stick tawa or skillet over medium heat. Drizzle about 1/2 teaspoon of oil and spread it evenly.
   • Once the pan is hot, pour a ladleful of batter (about 1/3 cup) onto the center. Gently spread it with the back of the ladle into a 5-6 inch circle.
   • Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges start to look dry and lift away from the pan.
   • Drizzle another 1/2 teaspoon of oil on top and around the edges.
   • Carefully flip the pudla and cook the other side for another 2 minutes, pressing gently with a spatula, until it's golden brown and cooked through.
   • Repeat the process with the remaining batter, adding a little oil for each pudla.
4. 4

   Serve Hot

   • Transfer the cooked pudlas to a serving plate.
   • Serve immediately while hot with green chutney, tomato ketchup, or a side of plain yogurt.