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A nutritious and savory Indian pancake made with protein-rich chickpea flour (besan) and eggs, loaded with finely chopped vegetables. This quick and easy recipe is perfect for a wholesome breakfast, a light lunch, or a healthy snack, ready in just 35 minutes.
For 4 servings
Prepare the Batter
Incorporate Eggs and Vegetables
Cook the Pudlas
A nutritious and savory Indian pancake made with protein-rich chickpea flour (besan) and eggs, loaded with finely chopped vegetables. This quick and easy recipe is perfect for a wholesome breakfast, a light lunch, or a healthy snack, ready in just 35 minutes.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 330.19 calories per serving with 15.02g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Serve Hot
Omit the eggs. Add 1/4 cup of plain vegan yogurt and a pinch of baking soda for fluffiness. Adjust the water quantity to achieve the right batter consistency.
Add 1/2 cup of crumbled or grated paneer to the batter for extra protein and a richer flavor.
Mix in 1 cup of finely chopped fresh spinach leaves into the batter for added iron and nutrients.
For a fiber boost, replace 1/2 cup of besan with 1/2 cup of powdered rolled oats. You may need to adjust the water amount slightly.
The combination of chickpea flour (besan) and eggs provides high-quality protein, essential for muscle building, repair, and keeping you feeling full and satisfied.
Besan and a variety of vegetables contribute significant dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Made from chickpea flour, this recipe is naturally gluten-free, making it an excellent and nutritious choice for individuals with celiac disease or gluten sensitivity.
The inclusion of onion, tomato, and capsicum provides essential vitamins like A and C, as well as antioxidants that help boost your immune system.
One serving, which consists of two pudlas, contains approximately 350-400 calories. The exact count can vary based on the amount of oil used for cooking. It offers a balanced mix of protein, healthy carbohydrates, and fats.
Yes, it is a very healthy dish. It's an excellent source of protein from eggs and besan, rich in fiber from the vegetables, and naturally gluten-free. It provides sustained energy and helps keep you full for longer.
It's best to prepare the batter just before cooking. You can chop the vegetables and mix the dry ingredients in advance, but once you add water and vegetables, they can release moisture and make the batter runny if left for too long.
This usually happens if the batter is too thin, the vegetables are too chunky, the pan isn't hot enough, or you try to flip it too soon. Ensure the top surface looks set and the edges are cooked before attempting to flip.
Vegetable Egg Pudla pairs wonderfully with mint-coriander chutney, tamarind chutney, tomato ketchup, or a simple bowl of plain yogurt (dahi). A side of Indian pickle (achaar) also complements it well.
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