Gluten-Free Chickpea Flour Pudla Pancakes
4 servings
30 minutes
Pudla is a traditional Indian flatbread or pancake made from chickpea flour, hearty and filling. You can eat it plain, or, for example, add curd mixed with herbs and .
1
Mix flour, salt, and ground chili in a bowl.
- Chickpea flour (gram flour): 150 g
- Salt: to taste
- Chili powder: 0.3 teaspoon
2
Chop the cilantro. We need about 2/3 cup of chopped herbs.
- Cilantro: 1 bunch
3
Peel a piece (about 2-3 cm) of ginger root and grate it on a fine grater.
- Grated ginger: 1 tablespoon
4
Chop the chili pepper, removing the partitions and seeds first.
- Green chili pepper: 1 piece
5
Dilute the flour mixture with water to avoid lumps. Add cilantro, chili pepper, and ginger, and mix.
- Water: 1 glass
- Cilantro: 1 bunch
- Green chili pepper: 1 piece
- Grated ginger: 1 tablespoon
6
Leave for 30 minutes to 2 hours for the flour to swell.
7
Heat the pan well on high heat, then reduce the heat to medium.
8
It is advisable to add vegetable oil from a spray bottle to avoid excessive greasiness of the pancakes.
- Vegetable oil: 8 tablespoons
9
Pour a portion onto the pan, allowing the pancake to spread well.
- Chickpea flour (gram flour): 150 g
10
Fry for 10-15 seconds on each side, when holes appear))), the pancake is ready to be flipped.
11
We fry pancakes one by one.
12
Serve hot.
