Pudas or savoury pancakes are my go to breakfast after long walks. They are easy to put together and very healthy. A Puda is basically a mix of flours, spices and water. When I was younger, my mum used to make these with besan/chickpea flour, onion and green chilli. However, I outlived my love for them and had stopped eating them for a good 10 years. Recently, my mother-in-law made the most soft and delicious pudas with wheat flour. Since then, there has been no looking back, I am hooked with flours like bajra (pearl millet), ragi (finger millet), jowar (white millet), singhada (water chestnut).
So here is one of the versions of many that I make now.
½ cup – Wheat flour
200g – Steamed and mashed sprouts
1/2 cup – Bajra flour
1/4 cup – Rice flour
2 – Green chillies, finely chopped
Red chilli powder – To taste
1/8 cup – Coriander, chopped
Sufficient oil to cook the pancakes
Salt – To taste
Sufficient water so that batter is of pouring consistency
* Steam sprouts in a cooker with water until it turns soft.
* Mash the sprouts using a spoon or fork.
* Mix the flours, chopped coriander and spices.
* Add 1/2 cup of water and mix
* Next add the mashed sprouts.
* Add more water and mix until the batter is of a pouring consistency.
* Heat a flat dosa pan and add few drops of oil.
* Pour a ladleful of the batter on the pan and spread evenly.
* Cook it well on medium heat.
* Once the lower part darkens, flip gently and continue cooking.
* Serve hot.