1 cup besan (gram flour)
1/4 cup rice flour (optional)
salt to taste
1 cup water
1/2 teaspoon cumin seeds (optional)
1/2 teaspoon carom seeds (optional)
1/2 teaspoon coriander powder
1/4 teaspoon red or black pepper (optional)
1 teaspoon chopped green chilies
1/2 teaspoon ginger paste
1 small chopped onion
1/4 cup chopped cilantro
About 3 tablespoons of olive oil to cookDirections:
1. Mix the dry ingredients in a bowl along with besan (gram flour) (rice flour helps for the crispness)
2. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or Dosa batter)
3. Next add the chopped onion, chopped green chilies, ginger and chopped cilantro. Mix well.
4. Use a non-stick skillet and place on medium-high heat.Drizzle a little bit of oil.
5. Next pour about 1/2 cup of the mixture on the skillet and spread evenly with the back of spoon. Starting from the center, spread in circular motion outwards until it is evenly spread about 7 inch circles.
6. Spread the batter quick, otherwise batter start drying and cannot be spread.
7. When batter start drying. Put 1 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula. Flip the puda when it turns golden-brown.
8. Next, press the puda lightly with the spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.
9. Serve the puda with yogurt, mint chutney, spicy pickles, or ketchup.Presented by:
Taj Fine Indian DiningDate Aired:
December 04, 2012
Taj Fine Indian Dining