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A savory and nutritious Gujarati pancake made from sorghum flour and grated bottle gourd. These gluten-free delights are quick to make, perfect for a healthy breakfast or a light snack.
Prepare the Batter
Adjust Consistency and Rest
Cook the Pudla
A savory and nutritious Gujarati pancake made from sorghum flour and grated bottle gourd. These gluten-free delights are quick to make, perfect for a healthy breakfast or a light snack.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 285.47 calories per serving with 6.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Flip and Finish Cooking
Serve
Add 1/4 cup of finely chopped onions, grated carrots, or chopped spinach to the batter for extra nutrition and flavor.
Incorporate 1/2 teaspoon of ajwain (carom seeds) and 1/2 teaspoon of cumin seeds into the batter for a different aromatic profile.
Replace 1/4 cup of juwar atta with besan (gram flour) or ragi flour for a variation in taste, texture, and nutritional benefits.
Made from sorghum flour (juwar), these pudlas are naturally gluten-free, making them an excellent choice for individuals with celiac disease or gluten sensitivity.
Both sorghum flour and bottle gourd are high in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in managing blood sugar levels.
This recipe is low in saturated fat and cholesterol. The fiber content also helps in managing cholesterol levels, contributing to better cardiovascular health.
Bottle gourd (dudhi) has high water content, which helps in keeping the body hydrated. It is also known for its cooling properties, making this a great meal for warmer weather.
Yes, it's very healthy. It is gluten-free, rich in fiber from sorghum and bottle gourd, and provides complex carbohydrates for sustained energy. It's also low in fat and easy to digest.
One serving, which consists of two pudlas, contains approximately 220-250 calories, making it a light yet satisfying meal. The exact calorie count can vary based on the amount of oil used for cooking.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. The batter may thicken upon chilling, so you might need to add a little water to adjust the consistency before cooking.
This usually happens if the batter is too thin, the tawa isn't hot enough, or you try to flip it too soon. Ensure the top surface looks cooked and the edges are firm before attempting to flip.
It pairs wonderfully with green coriander-mint chutney, plain yogurt (dahi), mango pickle (chundo), or a simple tomato-onion salad.
This recipe goes great with these complete meals
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