Tikha Pudla is a popular Gujarati-style savory pancake recipe made with a combination of wheat flour, fresh vegetables, and everyday Indian spices. These pudlas are thin, crispy, flavorful, and incredibly easy to prepare, making them perfect for breakfast, light meals, or evening snacks. In this recipe, I am sharing the perfect ingredient ratio along with a few important tips that will help you make thin and crispy pudlas successfully on your very first attempt.
I also share a special tadka dahi raita that pairs wonderfully with the spicy pudlas and enhances their taste even more. The best part about this recipe is that it is prepared using simple ingredients that are easily available in every kitchen. Do give this easy Gujarati Tikha Pudla recipe a try!
The key to making tasty tikha pudla at home are
- I prepare the pudla batter using regular wheat flour along with a little rava for crispiness and some besan to enhance the flavor of the batter. For best results, I highly recommend resting the batter for at least 10–15 minutes before making the pudlas.
- The batter consistency should be thin and slightly watery so that it can be poured easily onto the hot tawa. A properly heated dosa pan helps the batter spread quickly and creates a thin, lacy (jalidar) texture. I usually use about 2½ cups of water for 1 cup of wheat flour.
- You can also add vegetables of your choice to the batter to make the pudlas more healthy, colorful, and nutritious.
- Roast the pudla on low to medium flame with a generous amount of oil to make it extra crispy and tasty. If the pudla turns soft or thick, simply add a little more water to the batter and mix well before preparing the next one.
- Lastly, tikha pudla tastes best when served hot with spicy chutney, pickle, or chilled tadka dahi raita.
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Ingredients
For tikha pudla
- 1 cup wheat flour
- ¼ cup rava
- 2 tbsp besan
- 2.5 cup water
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 tbsp white sesame seeds
- Some curry leaves
- 3 chopped green chilli
- 1 tsp ginger paste
- ¼ tsp turmeric powder
- 1 tsp red chilli flakes
- 1 tsp coriander powder
- Salt to taste
- ½ tsp garam masala
- Pinch of hing
- ½ tsp ajwain
- ¼ cup chopped onion
- ¼ cup coriander leaves
- Oil for roasting
For tadka raita
- 1 cup curd
- ½ tsp roasted cumin powder
- Salt to taste
- ¼ tsp black salt
- ¼ tsp red chilli powder
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp ginger pieces
- 1 chopped green chilli
- Some curry leaves
Instructions
Making Tikha Pudla
- In a mixer jar, add 1 cup wheat flour, ¼ cup rava, 2 tbsp besan, and 2½ cups water. Grind it into a smooth batter.
- Transfer the batter to a bowl and let it rest for 10 minutes.
- Now, in a tadka pan, add 1 tbsp oil, 1 tsp cumin seeds, ½ tsp mustard seeds, 1 tbsp white sesame seeds, a few curry leaves, 3 chopped green chilies, and 1 tsp ginger paste. Sauté for a few seconds.
- Add the tempering to the batter. Also add ¼ tsp turmeric powder, 1 tsp red chilli flakes, 1 tsp coriander powder, salt to taste, ½ tsp garam masala, a pinch of hing, ½ tsp ajwain, ¼ cup chopped onion, and ¼ cup chopped coriander leaves. Mix well. The batter is now ready.
- Heat a pan on a high flame and grease it lightly with oil.
- When the pan becomes very hot, lower the flame and pour the batter onto the pan.
- Keep the flame on low to medium and cook the pudla until it turns crisp.
- Flip it over and roast until both sides turn golden brown and crispy.
- Enjoy hot Tikha Pudla with Tadka Raita.
Making Tadka Raita
- In a mixing bowl, add curd, roasted cumin powder, salt, and black salt. Mix well until the curd becomes smooth.
- Add red chilli powder in the center of the curd.
- In a tadka pan, heat some oil and add cumin seeds, chopped ginger, chopped green chilli, and curry leaves. Sauté for a few seconds.
- Pour the tempering over the curd and mix well.
- Tadka Raita is ready to serve with Tikha Pudla.
Notes
- Rava gives crispiness to pudla
- Besan enhance taste of pudla
- The crispy and lacy (jalidar) pattern of pudla is due to moisture (water content) in the batter
- The consistency of the batter should be thin and runny.
- Heat tawa on high heat and also grease it with oil for the lacy (jalidar) pattern of pudla
- Cook pudla on low-medium flame. do not cook it on high flame.