Pudla recipe | besan pudla recipe | besan chilla recipe

Pudla (Chilla) is an all-time favourite Gujarati recipe that is both delicious and healthy. It is made using a wholesome combination of gram flour (besan) and semolina (suji), mixed with plenty of fresh green vegetables and everyday spices.

One of the best things about this recipe is that the quantity of vegetables is more than the flour, making it a light yet satisfying meal. Pudla is perfect for an early morning breakfast, a quick evening snack, or even as a healthy option for a child’s lunchbox. It is filling, easy to digest, and loved by all age groups.

In this recipe, I also share a special technique to prepare the pudla batter correctly, which helps achieve the perfect consistency and creates a beautiful jalidar (lacy) texture while cooking. This technique ensures that the pudla turns out crisp on the outside and soft on the inside every time. It tastes great with spicy tomato chutney, so do give it a try!

• Firstly, I prepare the pudla batter using gram flour (besan) and add a little rava to it. Gram flour helps in binding and enhances the flavor, while rava gives the pudla a nice crispy texture. I also highly recommend soaking and resting the batter for at least 10 minutes.
• Secondly, I add plenty of green vegetables to the batter, such as methi, green onions, and green garlic. The proportion of vegetables should be more than the flour. This makes the green vegetable pudla healthy and nutritious.
• The chilla batter should be medium-thick and pourable so that it spreads easily on the pan. To adjust the consistency, I add ice cubes instead of water. The cold batter, when poured onto a hot tawa, helps create a beautiful lacy (jalidar) texture in the pudla.
• Cook the pudla (chilla) on a medium flame. Avoid cooking it on high heat, as it may remain raw from the inside. Pudla tastes best when served hot with spicy tomato chutney.

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Recipe video

Pudla recipe | besan pudla recipe | besan chilla recipe

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 10 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 10 pudla

Ingredients

 

For pudla

• 2 cup besan
• 4 tbsp rava
• 1 cup water or as required
• 1 cup chopped green onion
• 1 cup chopped green garlic
• ½ cup chopped methi leaves
• ½ cup coriander leaves
• 4 chopped spicy green chilli
• 2 tbsp chopped ginger
• Salt to taste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 1 tsp cumin powder
• 1 tsp ajwain
• Pinch of hing
• 3 tbsp curd
• 5-6 ice cubes to adjust consistency of batter
• Oil for roasting

For tomato chutney

• 4 medium size tomatoes
• 2 tbsp oil
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• Pinch of hing
• 1 dry red chilli
• ¼ chopped onion
• 1 tbsp ginger-garlic paste
• Salt to tate
• ½ tsp turmeric powder
• 1 tsp Kashmir red chilli powder
• 1 tbsp sugar

Instructions

Making Besan Pudla

• In a mixing bowl, add 2 cups besan and 4 tbsp rava. Mix well.
• Gradually add 1 cup water and prepare a thick batter initially. Cover the bowl and let the batter rest for 10 minutes.
• After resting, add 1 cup chopped green onion, 1 cup chopped green garlic, ½ cup chopped methi leaves, ½ cup coriander leaves, 4 chopped green chillies, 2 tbsp chopped ginger, salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp black pepper powder, 1 tsp cumin powder, 1 tsp ajwain, a pinch of hing, and 3 tbsp curd. Mix everything well.
• The batter will be slightly thick at this stage. Add a few ice cubes and mix gently to adjust the consistency. The final batter should be medium-thick and pourable.
• Heat a tawa and add 1 tsp oil. Pour about 1½ ladles of batter and spread it gently to form a medium-thick pudla.
• Drizzle some oil around the edges and cook on a medium-low flame until the pudla becomes crispy on both sides.
• The besan pudla is ready. Serve hot with tomato chutney.

Making Tomato Chutney

• In a pan, boil 3–4 cups water. Make small slits on the top of the tomatoes and add them to the boiling water. Boil for 5 minutes.
• Remove the tomatoes from the water and peel off the skin.
• Allow the tomatoes to cool, then grind them into a smooth puree.
• Heat 2 tbsp oil in a pan. Add ½ tsp cumin seeds, ½ tsp mustard seeds, a pinch of hing, and 1 dry red chilli. Sauté until aromatic.
• Add ¼ cup chopped onion and 1 tbsp ginger-garlic paste. Sauté until the onions turn soft.
• Add the tomato puree and mix well.
• Season with salt, ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tbsp sugar. Mix well and cook until the oil separates from the sides.
• The tomato chutney is ready. Serve hot with besan pudla.

Notes

• Initially, make a thick batter so that the flour is properly soaked.
• Rava absorbs water from the pudla batter and gives it a crispy texture.
• Instead of adding water later, adding ice cubes keeps the batter cold, which, when poured on a hot tawa, helps create a beautiful jali (netted) texture on the pudla.
• Consistency of pudla batter should be medium thick and pouring.
• Cook the pudla on a low to medium flame.