Pudla Besan Chickpea Pancake
Crisp, flavorful, and naturally gluten-free, Pudla Besan Chickpea Pancakes are a savory delight perfect for breakfast, brunch, or a light snack. Made with protein-packed chickpea flour (besan) and infused with aromatic spices like cumin, turmeric, and chili powder, these golden pancakes are complemented by fresh ingredients such as onions, tomatoes, and green chilies. The batter comes together in just minutes, creating a quick and wholesome dish cooked to perfection in a hot skillet. Serve these vibrant, vegan pancakes with chutney, yogurt, or your favorite dipping sauces for an irresistible, nutrient-rich meal that’s bursting with authentic Indian flavors.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Chickpea flour (besan)
- 0.75 cup Water
- 0.25 cup Onion (finely chopped)
- 0.25 cup Tomato (finely chopped)
- 1 Green chili (finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 2 tablespoons Oil (for cooking)
Directions
Step 1
In a mixing bowl, add 1 cup of chickpea flour (besan) and 3/4 cup of water. Stir until you have a smooth batter with no lumps.
Step 2
Add the finely chopped onion, tomato, green chili, and cilantro to the batter. Mix well.
Step 3
Season the batter with cumin seeds, turmeric powder, red chili powder, and salt. Stir until all the spices are evenly incorporated.
Step 4
Heat a non-stick skillet or griddle over medium heat, and lightly grease it with a few drops of oil.
Step 5
Pour a ladleful of batter onto the skillet and gently spread it into a thin pancake using the back of the ladle. Aim for about 6-7 inches in diameter.
Step 6
Cook for 2-3 minutes on one side, until bubbles form, and the edges start to lift. Flip the pancake using a spatula.
Step 7
Drizzle a few drops of oil around the edges and cook for another 2-3 minutes on the other side, until golden brown and fully cooked.
Step 8
Remove the pancake from the skillet and transfer it to a plate. Repeat with the remaining batter, greasing the skillet as needed between pancakes.
Step 9
Serve the pudla hot with chutney, yogurt, or a side of your choice. Enjoy!
Nutrition Facts
| Serving size | (455.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 766.0 |
| Total Fat 37.1g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1274.9mg | 0% |
| Total Carbohydrate 82.5g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 17.6g | |
| Protein 29.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.2mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1384.3mg | 0% |
Source of Calories