For the third week, my theme is Besan recipes. Besan or chickpea flour is nothing but ground channa dal and is such a versatile ingredient. You can make traditional sweets, savouries, deep fried bajjis or pakoras and even chillas. You can almost use it in any course and end up with very tasty dishes. Amma used to grind channa dal in the flour mill and use it for mysorepak and chevu during Diwali preparations. I don’t do that but always go for store bought besan. While I was listing out recipes, chilla was in my mind because it would make a delicious lunch for Sruti. Besan chilla is there in every cuisine all over India and the name differs from state to state. Today I will present you the Punjabi version called as Puda.
When I was going through recipes for puda, it reminded me of the vegetarian omelette amma used to make. Whenever we had paruppu at home, we either had kathrikkai paruppu masiyal or the kadalamaavu omelette as the side. We didn’t eat eggs that often while growing up. The addition of rice flour in the batter adds a nice crispness and the onions and spices add a lot in terms of flavour and taste. Ajwain is usally added in most of the besan recipes to aid in digestion. Else you will find besan recipes quite heavier on your tummy. So don’t skip adding ajwain/ omam. According to the thickness of the batter, the puda will be either soft or crisp. I used ghee to roast the pudas which made it quite flavourful. The day I made these pudas, Sruti was so hungry and so I had to take the snaps in a jiffy. That is why The snaps are pretty simple but trust me, I got thumbs up from Sruti for the taste.
Besan / Chickpea Flour – 1 cup
Rice Flour – 1/4 cup
Salt – to taste
Red Chilly Powder – 1/4 tsp
Cumin Seeds – 1/2 tsp
Ajwain Seeds – 1/4 tsp
Onion – 1
Carrot – 1, grated
Water as needed
Ghee for roasting
In a bowl, mix together besan, rice flour, red chilly powder, cumin, ajwain and salt.
Add enough water to make a thick batter.
Add in chopped onions and grated carrots and add more water if needed to make a spreadable batter.
Heat tawa, take ladle full of batter and spread into a thin pancake.
Drizzle oil on the sides and cook until the bottom is browned.
Flip the pancake and drizzle more oil.
Cook on medium to low flame until browned and crisp.
Serve it hot out of tawa.