Besan Puda
A quick savory gram flour pancake that cooks up soft in the middle with lightly crisp edges. Onion, green chili, and spices give it plenty of flavor, making it a handy breakfast or light meal with chutney or curd.
For 4 servings
- prep
Chop the vegetables.
Finely chop the onion and green chili. Grate the ginger and chop the coriander leaves so they mix evenly into the batter.
- mix · ~4 min
Make the besan batter.
1.Add besan, ajwain, turmeric powder, red chili powder, and salt to a mixing bowl.2.Add onion, green chili, ginger, and coriander leaves.3.Pour in the water gradually and whisk to a smooth, lump-free batter.4.Mix until the batter is pourable but not thin, like pancake batter.TIPIf the batter feels too thick to spread, add 1 to 2 tbsp more water. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~3 min
Cook the first puda.
1.Heat a tawa or nonstick pan over medium heat and grease it with 1 tsp oil.2.Pour a ladle of batter onto the pan.3.Spread it gently into a medium-thick round.4.Cook until the underside looks set and light golden, about 2 to 3 minutes.TIPKeep the heat medium so the puda cooks through before the outside gets too dark. - fry · ~3 min
Flip and finish cooking the puda.
Drizzle a little oil around the edges, flip, and cook the other side for 2 to 3 minutes until golden spots appear and the center is cooked through.
- fry · ~12 min
Cook the remaining puda.
Repeat with the remaining batter and oil to make 4 puda in total, adjusting the heat as needed so each one cooks evenly.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan with water gradually to avoid dry lumps hiding at the bottom of the bowl.
- 2Resting the batter for 5 minutes helps the besan hydrate, so the puda spreads more evenly.
- 3Keep the puda medium-thick; too thin makes it break, while too thick can leave the center undercooked.
- 4Use medium heat throughout so the onion softens and the besan cooks through before the surface browns too much.
- 5Wait until the top looks mostly set and the edges release easily before flipping.
- 6Lightly crush the ajwain between your palms before adding for a stronger aroma in the batter.
- 7Besan puda tastes best hot, but you can keep cooked puda wrapped in a cloth-lined plate to stay soft for a short time.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned tawa or good nonstick pan with minimal oil brushed on the surface for a lighter breakfast.
high proteinHigh-protein
Add a little paneer or tofu crumble to the batter for a more filling puda with extra protein and texture.
jainJain
Skip onion and ginger, and use extra coriander and a pinch more ajwain for flavor while keeping it suitable for Jain cooking.
veggie loadedVeggie-loaded
Mix in finely chopped spinach, grated carrot, or capsicum to make the puda more colorful and hearty.
Why this is on our healthy list.
Plant-Based Protein
Besan, made from chickpeas, adds satisfying plant protein that makes this savory pancake more filling than a refined-flour breakfast.
Fiber From Besan and Onion
Chickpea flour and onion contribute fiber, which can help make the meal feel more sustaining and balanced.
Digestive Spice Support
Ajwain and ginger are traditionally used in savory Indian dishes for their warming flavor and digestive-friendly qualities.
Frequently asked questions
The batter may be too thin, or the puda may not be set enough on the first side. Keep the batter like pancake batter and flip only when the edges release easily.
