Gujarati Pudlas (Chickpea Pancakes) are a staple in many Indian households, especially when you need something filling without much fuss. The base is chickpea flour mixed with yogurt and water, which gives you a thick, pourable batter. What I really like about pudlas is how forgiving they are. You can keep the batter plain or add whatever vegetables you have on hand.
They cook fast on a hot griddle, and the edges get crispy while the center stays tender. My family loves them for breakfast, but they work just as well as a light dinner or afternoon snack.
About the Recipe
This recipe gives you a solid foundation for making pudlas at home without any guesswork. The yogurt adds a slight tang and helps create a softer texture, while the baking powder gives the pancakes a bit of lift. You do not need fancy equipment or hard to find ingredients. A nonstick pan works best, though a well seasoned cast iron griddle also does the job.
The optional add ins let you adjust the recipe to your taste or use up leftover vegetables. These pancakes are filling enough to keep you satisfied for hours.
Why you will love this recipe
The batter takes less than ten minutes to prepare, and you do not need to let it rest for long. Each pancake cooks in under two minutes, so you can have a stack ready in no time. The combination of turmeric, green chilli, and ginger garlic paste gives the pudlas a warm, aromatic flavor without being too spicy. I always keep a bit of extra besan nearby in case the batter turns out too thin.
The texture is slightly spongy with crisp golden edges, especially when you use a generous drizzle of ghee. Leftovers reheat well in a pan, and they taste just as good the next day.
Gujarati Pudlas Chickpea Pancakes
Cooking Tips
Make sure your batter is thick enough to coat the back of a spoon. If it drips off too quickly, stir in a tablespoon or two of extra besan. Let the pan heat fully before adding the batter so the pudla does not stick. Use medium heat throughout to avoid burning the surface before the inside cooks through.
Swirl the ghee or butter around the edges while the pancake cooks to keep it moist and add flavor. If you are adding vegetables, chop them finely so they distribute evenly and cook at the same rate as the batter.
Serving and Storing Suggestions
This recipe makes about four to six pudlas, depending on the size of your pan. Prep time is around ten minutes, and cooking takes another ten to fifteen minutes. Serve them warm with plain yogurt, green chutney, or a spicy pickle on the side. They pair nicely with a cup of chai or a simple salad.
You can store cooked pudlas in an airtight container in the fridge for up to two days. Reheat them in a dry pan over low heat until warmed through.
Similar Recipes
- Besan Chilla
- Moong Dal Cheela
- Vegetable Uttapam
- Savory Indian Crepes
- Masala Dosa
Nutrient Benefits
Chickpea flour is a good source of plant based protein and fiber, which helps keep you full longer. It also contains iron, magnesium, and B vitamins that support energy production. Yogurt adds probiotics and calcium, both important for digestive health and bone strength. Turmeric brings anti inflammatory properties, while ginger and garlic support immunity. The ghee or butter provides healthy fats that help your body absorb fat soluble vitamins from the other ingredients.
Gujarati Pudlas (Chickpea Pancakes)
Ingredients
- 1 cup Besan Flour (Chickpea Flour, + little extra)
- 1/3 cup Plain Yogurt
- 1 cup Water
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder
- 1 Green Chilli (chopped)
- 1 tsp Ginger Garlic Paste
- 3 tsp Coriander Leaves (chopped)
- 1/4 tsp Baking Powder
- Ghee or Unsalted Butter (as required)
Optional:
- 1 Tomato (finely chopped)
- 1 tbsp Sweet Corn Kernels (boiled)
- 1 Onion (finely chopped or sliced)
Instructions
- Mix the besan and yogurt in a bowl.
- Gradually pour the water and mix continuously to make a smooth and thick batter.
- Add the turmeric powder, green chillies, ginger garlic pate, coriander leaves, salt and baking powder. Add the optional ingredients if you are using.
- Mix well and keep aside.
- Heat a nonstick tawa over medium flame.
- Add a little ghee or butter and swirl it around.
- Pour a ladleful of the batter and spread it evenly to make a medium circle.
- Cook for 30 to 45 seconds or until it has browned lightly.
- Flip it over and cook for another 30 to 45 seconds.
- Add some more ghee if required.
- Remove and serve with yogurt or chutney of choice.
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Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter up to two hours in advance and keep it covered at room temperature. Stir it gently before using, as it may thicken slightly while sitting.
What if I do not have yogurt?
You can replace the yogurt with an equal amount of buttermilk or a mix of lemon juice and water. The texture will be slightly different, but the pudlas will still turn out well.
How do I know when to flip the pudla?
Wait until you see small bubbles forming on the surface and the edges start to look dry. The bottom should be lightly golden and easy to lift with a spatula.
Can I freeze cooked pudlas?
Yes, let them cool completely, then stack them with parchment paper between each one. Store in a freezer safe bag for up to a month. Reheat in a pan or microwave when ready to eat.
Why is my batter too runny?
Add a tablespoon of besan flour at a time and mix well until the batter thickens to a pourable but not watery consistency. It should coat a spoon without dripping off immediately.
