Vegetable Egg Pudla
This savory Indian-style omelette pancake comes together with eggs, besan, and finely chopped vegetables for a quick, satisfying bite. It cooks up soft in the middle with lightly crisp edges and works well for breakfast or a light meal.
For 4 servings
- prep · ~7 min
Chop the vegetables.
1.Finely chop the onion, tomato, bell pepper, green chili, and coriander leaves.2.Remove the tomato seeds so the batter does not turn watery.3.Keep all the chopped vegetables ready near the stove. - mix · ~5 min
Make the pudla batter.
1.Crack the eggs into a mixing bowl and whisk until smooth.2.Add chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.3.Pour in the water and whisk again to make a smooth, pourable batter without lumps.4.Stir in the chopped onion, tomato, bell pepper, green chili, and coriander leaves.TIPA medium-thick batter spreads easily and holds the vegetables in place. - fry · ~5 min
Cook the first pudla.
1.Heat a tawa or nonstick pan over medium heat and add a little oil.2.Pour one quarter of the batter onto the pan and spread it gently into a round pancake.3.Cook until the base is set and lightly golden, about 2 to 3 minutes.4.Flip and cook the other side until fully set and lightly browned, about 2 minutes more.TIPKeep the heat at medium so the center cooks through before the outside gets too dark. - fry · ~8 min
Cook the remaining pudla.
Repeat with the remaining batter, adding a little oil before each one, until you have 4 vegetable egg pudla.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the eggs first, then add besan gradually to avoid stubborn lumps in the batter.
- 2Keep the tomato deseeded and finely chopped so the pudla sets quickly instead of steaming.
- 3Let the batter rest 5 minutes after mixing so the besan hydrates and spreads more evenly.
- 4Use medium heat throughout; high heat browns the outside before the egg-besan center cooks through.
- 5Spread the batter gently rather than pressing hard, so the vegetables stay embedded in the pancake.
- 6Flip only when the edges look dry and the underside has light golden spots to prevent breaking.
- 7If making ahead, cool completely and refrigerate; reheat on a tawa to bring back the crisp edges.
Adapt it for your goals.
Low-oil
Cook on a well-heated nonstick pan with just a light brushing of oil for a lighter breakfast that still browns well.
high proteinHigh-protein
Add 1-2 extra eggs or slightly reduce the vegetables for a more egg-forward pudla with firmer texture and extra staying power.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that pairs especially well with chai or green chutney.
no onion no garlicNo-onion-no-garlic
Skip the onion to suit fasting or simple home-style preferences; add extra coriander and bell pepper for freshness.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and besan together make this pudla filling and satisfying, helping it work well as a hearty breakfast or light meal.
Vegetable-Packed
Onion, tomato, bell pepper, green chili, and coriander add fiber, color, and a broader range of plant nutrients to the dish.
Naturally Gluten-Free
Made with chickpea flour instead of wheat flour, this pudla suits those looking for a naturally gluten-free savory pancake.
Frequently asked questions
Usually the batter is too thin or the pudla is flipped too early. Keep a medium-thick batter and wait until the edges dry and the base turns lightly golden.
