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Vegetable Egg Pudla Recipe | CraftMyMeals | CraftMyMeals

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Vegetable Egg Pudla

indianeasyeggetariandairy-freenut-freesoy-free

kosher

Vegetable Egg Pudla

Popularity

3.5

Taste Score:8/10

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.

Prep15m

Cook20m

Servings4

Serving:2 pudlas

330 cal

Ingredients

For 4 servings

1.5 cup Besan
4 unit Large Eggs
1 unit Medium Onion (finely chopped)
1 unit Medium Tomato (deseeded and finely chopped)
1 unit Small Capsicum (finely chopped)
2 unit Green Chilli (finely chopped, adjust to taste)
3 tbsp Coriander Leaves (chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (or to taste)
0.5 tsp Cumin Powder
0.5 tsp Carom Seeds (also known as Ajwain)
0.25 tsp Hing
1 tsp Salt (or to taste)
1 cup Water (plus more as needed)
4 tbsp Oil (for cooking, divided)

Nutrition per Serving

330

Calories

15g

Protein

28g

Carbs

Instructions

1
Prepare the Batter
- In a large mixing bowl, combine the besan, turmeric powder, red chili powder, cumin powder, carom seeds, hing, and salt.
- Whisk the dry ingredients to mix them evenly.
- Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be pourable, similar to a pancake batter.
- Let the batter rest for 10 minutes. This helps the besan to hydrate properly.
2
Incorporate Eggs and Vegetables
- After the batter has rested, crack the eggs into the bowl.
- Whisk vigorously until the eggs are fully incorporated and the batter is smooth.
- Add the finely chopped onion, tomato, capsicum, green chilies, and coriander leaves to the batter.
- Gently fold everything together until the vegetables are evenly distributed.
3
Cook the Pudlas

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30 min

303cal

9gprotein

About This Vegetable Egg Pudla Recipe

This indian recipe takes 35 minutes to prepare and yields 4 servings. At 329.85 calories per serving with 15.09g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.

18g

Fat

Fiber5g

Sodium690mg

Potassium557mg

Phosphorus227mg

Know more about our calculations

Heat a non-stick tawa or skillet over medium heat. Drizzle about 1/2 teaspoon of oil and spread it evenly.

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.

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.

Drizzle another 1/2 teaspoon of oil on top and around the edges.

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.

Repeat the process with the remaining batter, adding a little oil for each pudla.

Serve Hot

Transfer the cooked pudlas to a serving plate.
Serve immediately while hot with green chutney, tomato ketchup, or a side of plain yogurt.

Pro Tips

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.

Recipe Variations

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 Pudla

Add 1/2 cup of crumbled or grated paneer to the batter for extra protein and a richer flavor.

Spinach Pudla

Mix in 1 cup of finely chopped fresh spinach leaves into the batter for added iron and nutrients.

Oats 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.

Health Benefits

✨

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

How many calories are in one serving of Vegetable Egg Pudla?

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.

Is Vegetable Egg Pudla healthy?

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.

Can I make the batter ahead of time?

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.

My pudla is breaking when I flip it. What did I do wrong?

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.

What can I serve with pudla?

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.