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Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup atta/whole wheat flour
  • 1/4 cup besan/chickpea flour
  • 1/4 cup jowar flour
  • 2 tablespoons rice flour
  • 1 cup cucumber grated
  • 2 teaspoons chili and ginger paste
  • 1 teaspoon turmeric
  • a pinch of red chili powder
  • 1 teaspoon sesame seeds
  • 1 teaspoon oil
  • some more oil to shallow fry the pudla
  • salt to taste
  • 1 cup water approx

Method
 

  1. In a large bowl, mix all the ingredients except water and oil for shallow frying.
  2. Add the water gradually to achieve batter similar to dosa's.
  3. Mix well.
  4. Place an iron or non-stick griddle or pan on medium flame.
  5. Begin frying Pudla as you would make pancakes by spreading a ladle full of batter, spreading it a little thin and frying it with little oil on each side until it crisps up a little with some light brown speckles on both side of the Pudla.
  6. Repeat until you have finished all the batter.
  7. I like to allow the pudla to rest on a wire rack so that they do not turn soggy underneath.
  8. Serve warm with chutney or chundo.

Notes

To make Karya simply grind or pound a cored and deseeded green capsicum/bell pepper with 2-3 cloves of garlic and salt to taste.