Vegetable Egg Pudla
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
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the besan, turmeric powder, red chili powder, cumin powder, carom seeds, hing, and salt.
- c.Whisk the dry ingredients to mix them evenly.
- d.Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to a pancake batter.
- e.Let the batter rest for 10 minutes. This helps the besan to hydrate properly.
- 2
Step 2
- a.Incorporate Eggs and Vegetables
- b.After the batter has rested, crack the eggs into the bowl.
- c.Whisk vigorously until the eggs are fully incorporated and the batter is smooth.
- d.Add the finely chopped onion, tomato, capsicum, green chilies, and coriander leaves to the batter.
- e.Gently fold everything together until the vegetables are evenly distributed.
- 3
Step 3
- a.Cook the Pudlas
- b.Heat a non-stick tawa or skillet over medium heat. Drizzle about 1/2 teaspoon of oil and spread it evenly.
- c.Once the pan is hot, pour a ladleful of batter (about 1/3 cup) onto the center. Gently spread it with the back of the ladle into a 5-6 inch circle.
- d.Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges start to look dry and lift away from the pan.
- e.Drizzle another 1/2 teaspoon of oil on top and around the edges.
- f.Carefully flip the pudla and cook the other side for another 2 minutes, pressing gently with a spatula, until it's golden brown and cooked through.
- g.Repeat the process with the remaining batter, adding a little oil for each pudla.
- 4
Step 4
- a.Serve Hot
- b.Transfer the cooked pudlas to a serving plate.
- c.Serve immediately while hot with green chutney, tomato ketchup, or a side of plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the batter is key. If it's too thick, add a tablespoon of water. If it's too thin, add a tablespoon of besan.
- 2Ensure all vegetables are chopped very finely. This helps them cook quickly and prevents the pudla from breaking apart when flipping.
- 3Cook on a steady medium heat. High heat will brown the outside too quickly, leaving the inside raw, while low heat can make the pudla dry.
- 4Letting the batter rest for at least 10 minutes is crucial for a softer texture.
- 5A good quality non-stick pan will make the cooking and flipping process much easier and require less oil.
Adapt it for your goals.
Vegan Pudla
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.
Paneer PudlaPaneer Pudla
Add 1/2 cup of crumbled or grated paneer to the batter for extra protein and a richer flavor.
Spinach PudlaSpinach Pudla
Mix in 1 cup of finely chopped fresh spinach leaves into the batter for added iron and nutrients.
Oats PudlaOats Pudla
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.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chickpea flour (besan) and eggs provides high-quality protein, essential for muscle building, repair, and keeping you feeling full and satisfied.
Rich in Dietary Fiber
Besan and a variety of vegetables contribute significant dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Naturally Gluten-Free
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.
Packed with Nutrients
The inclusion of onion, tomato, and capsicum provides essential vitamins like A and C, as well as antioxidants that help boost your immune system.
Frequently asked questions
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.