Source: Heena Patel, Rasoi
This recipe was demonstrated for CUESA’s Market to Table program on February 18, 2017.
This is a family favorite, and very easy to assemble. It’s great as a light dinner option, and showcases seasonal vegetables. There is no limit to the variations you can produce, based on what’s available.
Makes about 8 pancakes
½ cup shredded cabbage (or other seasonal vegetables)
1 cup besan (gram flour, available at Indian groceries)
¼ cup semolina flour (optional)
½ teaspoon ajwain or celery seeds
1 teaspoon salt
1 teaspoon chopped dried green chiles
½ teaspoon ground ginger
½ teaspoon crushed garlic
¼ teaspoon turmeric powder
1 tablespoon chopped cilantro
⅓ cup finely chopped spring onion
⅓ cup finely chopped canned tomato
⅓ cup finely chopped onion
About 6 tablespoons vegetable oil
Mix the besan, semolina, celery seeds, and salt together in a bowl. Add water, while whisking, until you have a smooth batter the consistency of dosa or pancake batter. Add the chiles, ginger, garlic, turmeric, cilantro, and the onions and tomatoes. Mix well with a spoon.
Heat a non-stick skillet over medium heat. Test the pan by sprinkling a few drops of water on it. The water should sizzle immediately if it’s ready. Pour about ½ cup of batter into the skillet and spread it out evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7 inches in diameter. When the batter starts to dry, gently spread one teaspoon of oil over it. Wait 30 seconds, then flip the puda using a flat spatula. Press the puda lightly all around with the spatula to allow it to cook evenly. Flip the puda 3-4 times, until crisp and brown on both sides. Transfer to a warm plate and repeat for the remaining pudas. Serve while still warm.
Photo by Carleen Sikora.