Vegetable Puda Indian Vegetable Pancake
Brighten your breakfast or brunch table with Vegetable Puda, a wholesome Indian vegetable pancake that's as nutritious as it is delicious. This vibrant recipe combines chickpea flour (besan) and a touch of rice flour to create a naturally gluten-free batter, packed with finely shredded cabbage, grated carrots, and fragrant cilantro. Spiced with cumin, turmeric, and a hint of red chili, each golden pancake delivers a burst of flavor in every bite. Perfectly crisp on the outside and tender on the inside, these savory pancakes are quick to prepare and make an ideal vegetarian meal or snack. Serve them hot off the skillet with your favorite chutney, cooling yogurt, or tangy pickle for an authentic Indian culinary experience.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 1 medium Carrot (grated)
- 1 cup Cabbage (finely shredded)
- 1 Green chili (finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Oil (for cooking)
Instructions
In a large mixing bowl, combine chickpea flour and rice flour. Mix well to remove lumps.
Add cumin seeds, turmeric powder, red chili powder, and salt to the bowl. Stir until evenly distributed.
Gradually add water to the dry ingredients while whisking continuously to form a smooth and lump-free batter with a slightly thick, pourable consistency.
Fold in grated carrot, shredded cabbage, chopped green chili, and cilantro. Mix well to evenly incorporate the vegetables into the batter.
Heat a non-stick skillet or tava over medium heat and lightly grease it with a little oil.
Pour a ladleful of batter onto the skillet and spread it gently in a circular motion to form a pancake about 6 inches in diameter.
Drizzle a small amount of oil around the edges and cook the pancake for 2-3 minutes until the bottom is golden and crisp.
Flip the pancake using a spatula and cook the other side for another 2-3 minutes until golden brown and cooked through.
Remove the pancake from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
Serve the vegetable pudas hot with chutney, yogurt, or pickle on the side.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 21.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
