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A quick and savory Indian pancake made with eggs and chickpea flour, packed with veggies and spices. This protein-rich breakfast or snack is a street-food favorite, ready in under 20 minutes.
For 4 servings
Prepare the Batter
Rest the Batter
Cook the Pudla
A quick and savory Indian pancake made with eggs and chickpea flour, packed with veggies and spices. This protein-rich breakfast or snack is a street-food favorite, ready in under 20 minutes.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 223.73 calories per serving with 12.31g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Serve
Add other finely chopped vegetables like bell peppers (capsicum), grated carrots, or spinach to the batter for extra nutrition and color.
Sprinkle some grated cheese (like cheddar or Amul) on top of the pudla after flipping it once. Cook until the cheese melts for a gooey, delicious twist.
To make a classic Besan Chilla, omit the eggs and increase the besan to 1.5 cups. Add a pinch of baking soda for fluffiness and adjust the water to get the right consistency.
Eggs and chickpea flour (besan) provide a significant amount of protein, essential for muscle repair, growth, and keeping you full for longer.
Besan and the added vegetables are good sources of dietary fiber, which aids digestion, promotes gut health, and helps in managing blood sugar levels.
This dish contains a variety of vitamins and minerals from eggs (Vitamin D, B12), besan (iron, folate), and fresh vegetables.
The combination of complex carbohydrates from besan and protein from eggs provides sustained energy without a sharp spike in blood sugar, making it an excellent breakfast or lunch option.
One Egg Pudla contains approximately 225-240 calories, making it a substantial and balanced option for a meal.
Yes, Egg Pudla is a healthy dish. It offers a good balance of protein from eggs and besan, complex carbohydrates from besan, and vitamins from the vegetables. It is also rich in fiber, which aids digestion.
You can prepare the base batter (besan, eggs, spices, water) and store it in an airtight container in the refrigerator for up to 24 hours. However, it's best to add the chopped vegetables just before cooking to keep them fresh and prevent the batter from becoming watery.
This can happen for a few reasons: the batter might be too thin, the pan isn't hot enough when you pour the batter, or you're trying to flip it too early before the top is set. Ensure the batter has a pancake-like consistency and wait for the edges to look cooked before flipping.
Yes, this recipe is naturally gluten-free as besan (chickpea flour) does not contain gluten. Just ensure that your garam masala and other spices are pure and free from any gluten-containing additives.
Egg Pudla pairs wonderfully with Indian condiments like mint-coriander chutney (green chutney), sweet tamarind chutney, or a simple yogurt dip (raita). It also goes well with tomato ketchup or a side of buttered toast.
This recipe goes great with these complete meals
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