Juwar na Pudla
Thin Gujarati savory pancakes made with jowar flour, yogurt, and simple spices. They cook up soft in the middle with lightly crisp edges, making them a lovely breakfast or light side with chutney or pickle.
For 8 servings
- prep · ~5 min
Prepare the vegetables and seasonings.
1.Finely chop the onion and green chili.2.Grate the ginger.3.Chop the coriander leaves. - mix · ~7 min
Make the batter.
1.Add jowar flour, yogurt, cumin seeds, turmeric powder, and salt to a mixing bowl.2.Add onion, green chili, ginger, and coriander leaves.3.Pour in the water little by little and whisk to a smooth, pourable batter without lumps.4.Let the batter stand for 5 minutes.TIPThe batter should be thinner than cheela batter so it spreads easily, but not watery. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~3 min
Cook the first pudla.
1.Heat a tawa or nonstick pan over medium heat and brush it lightly with oil.2.Stir the batter well, then pour a small ladleful onto the pan.3.Spread it gently into a thin round with the back of the ladle.4.Drizzle a little oil around the edges and cook until the bottom looks set and lightly golden.TIPKeep the heat medium. High heat makes the outside brown before the inside cooks. - fry · ~2 min
Flip and finish the pudla.
Turn the pudla over and cook the second side until light golden spots appear and the center is cooked through. Remove to a plate.
- fry · ~15 min
Cook the remaining pudla.
Repeat with the remaining batter, stirring the batter before each pudla and adding a little oil to the pan as needed. Make 8 pudla in total.
- serve
Serve the Juwar na Pudla hot.
Serve warm as a breakfast or light meal side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the batter thinner than besan chilla batter; jowar thickens as it sits, so add a splash of water if needed before later pudla.
- 2Stir the batter before every pour so the onion, cumin, and jowar flour do not settle at the bottom.
- 3Use a well-heated tawa on medium heat; if the pan is too hot, the pudla will tear while spreading and stay raw in the center.
- 4Spread gently with the back of the ladle instead of pressing hard, because jowar batter is more delicate than wheat-based batters.
- 5Wait to flip until the edges look dry and the underside has light golden patches; flipping too early can break the pudla.
- 6For softer pudla, stack them under a clean cloth as they come off the pan; for crisper edges, keep them uncovered.
- 7These are best eaten hot, but you can refrigerate cooked pudla for a day and reheat on a dry tawa to bring back the texture.
Adapt it for your goals.
Vegan
Replace yogurt with a plant-based curd or a little lemon juice plus extra water for a dairy-free version with similar tang.
jainJain
Skip onion and ginger, then add finely chopped coriander and a little extra green chili for a Jain-friendly pudla.
high proteinHigh-protein
Mix in some besan with the jowar flour to make the pudla more filling and slightly easier to bind and flip.
low oilLow-oil
Cook on a good nonstick or seasoned cast-iron tawa with minimal brushing of oil for a lighter breakfast version.
Why this is on our healthy list.
Naturally Gluten-Free Grain
Jowar flour makes this dish suitable for those avoiding wheat, while still giving a satisfying, hearty texture.
Gut-Friendly Fermented Dairy
Yogurt adds tang, softness, and a fermented ingredient that can feel lighter in batter-based dishes.
Plant-Based Fiber from Jowar and Onion
The sorghum flour and chopped onion add fiber, which helps make these savory pancakes more filling.
Aromatic Spices with Everyday Benefits
Ginger, green chili, cumin, and coriander bring flavor without heavy sauces and add freshness to the dish.
Frequently asked questions
Usually the batter is too thick or the pudla is flipped too early. Thin the batter slightly, cook on medium heat, and wait until the edges look dry and the base is lightly golden.
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