Besan Pudla
A homestyle gram flour pancake that cooks up soft in the center with lightly crisp edges. Onion, green chili, and fresh coriander bring plenty of flavor, making it a quick Indian breakfast or light meal.
For 4 servings
- prep · ~5 min
Prepare the vegetables and seasonings.
1.Finely chop the onion and green chili.2.Chop the coriander leaves.3.Grate the ginger. - mix · ~4 min
Make the batter.
1.Add besan, turmeric powder, red chili powder, carom seeds, and salt to a mixing bowl.2.Add onion, green chili, coriander leaves, and ginger.3.Pour in the water gradually and whisk to a smooth, lump-free batter.4.Mix until the batter is pourable but not watery.TIPA smooth batter spreads evenly in the pan. Add water little by little so it does not turn too thin. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~4 min
Cook the first pudla.
1.Heat a tawa or nonstick pan over medium heat and grease it with 1 tsp oil.2.Pour one quarter of the batter onto the pan.3.Spread it gently into a medium-thick round.4.Cook until the surface starts to set and the bottom turns light golden.TIPKeep the heat at medium so the center cooks through before the outside gets too dark. - fry · ~3 min
Flip and finish cooking.
Drizzle a little oil around the edges, flip the pudla, and cook the other side until golden spots appear and the batter is fully cooked in the center.
- fry · ~12 min
Cook the remaining pudla.
Repeat with the remaining batter and oil to make 3 more pudla.
- serve
Serve hot.
Serve the besan pudla hot as it is or as part of a meal.
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.
- 2Let the batter rest for 5 minutes so the besan hydrates and the pudla cooks more evenly.
- 3If the batter thickens while standing, loosen it with a spoonful of water before pouring the next pudla.
- 4Spread the batter gently; pressing too much can tear it because the onion pieces make the surface uneven.
- 5Cook on medium heat only—too hot and the outside browns before the center loses its raw besan taste.
- 6Flip only when the top looks mostly set and the edges release easily from the tawa.
- 7Serve straight off the pan for the best contrast of soft middle and lightly crisp edges.
Adapt it for your goals.
Low-oil
Cook on a well-heated nonstick pan with a light brush of oil instead of drizzling around the edges; good if you want a lighter everyday breakfast.
high proteinHigh-protein
Add a little crumbled paneer to the batter or as a filling before folding for a more filling pudla with extra protein.
vegetable loadedVegetable-loaded
Mix in grated carrot, finely chopped spinach, or capsicum for more texture, color, and a heartier one-pan meal.
jainJain
Skip onion and ginger, then use extra coriander and a pinch more ajwain for aroma while keeping the pudla sattvic-friendly.
Why this is on our healthy list.
Plant-Based Protein
Besan made from chickpeas adds plant protein, making this simple pancake more satisfying than many refined flour breakfasts.
Fiber From Chickpea Flour
Chickpea flour and onion contribute fiber, which can help the dish feel filling and support steadier digestion.
Herb and Spice Support
Ginger, coriander, chili, turmeric, and ajwain bring flavor without heavy sauces and add a range of beneficial plant compounds.
Frequently asked questions
It is usually too thin, undercooked on the first side, or spread too wide. Keep the batter medium-thick and flip only after the top has mostly set.
